Name: Homemade Dairy-Free Coffee Creamer Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.25 cup raw cashews; 0.5 cup filtered water; 1 whole medjool date; 0.5 tsp vanilla bean paste; 0.25 cup gluten-free rolled oats; 1 cup liquid egg whites; 1 scoop plant-based vanilla protein powder; 2 oz brewed espresso; 0.13 tsp sea salt; 0.13 tsp ground cinnamon

Nutrition

Per serving

566 calories

Protein: 57g; 39% of calories
Carbs: 50g; 34% of calories
Fat: 17g; 26% of calories

Instructions

Prep 10 min · Cook 10 min

In a high-speed blender, combine the raw cashews, filtered water, pitted Medjool date, and vanilla bean paste until the mixture is completely smooth and creamy.
In a small saucepan over medium heat, combine the rolled oats, brewed espresso, sea salt, and 0.25 cup of the freshly prepared cashew creamer.
Simmer the oat mixture for about 5 minutes, stirring occasionally, until the liquid is mostly absorbed and the oats are tender.
Reduce the heat to low and slowly pour in the liquid egg whites while whisking constantly to incorporate them without scrambling.
Continue whisking for 3 to 4 minutes as the egg whites cook, which will cause the bowl to become thick, voluminous, and very fluffy.
Remove the saucepan from the heat and stir in the plant-based vanilla protein powder until no clumps remain.
Transfer the mixture to a serving bowl, drizzle with the remaining homemade cashew creamer, and finish with a dusting of ground cinnamon.

Nutrition

Ingredients

Instructions

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