Blueberry Cinnamon Breakfast Bowl

blueberry oatmealThere’s nothing like waking up to a warm bowl of oatmeal on a cold day. I have to admit, when I first heard about adding egg whites to oatmeal I was very curious about the end result. I never thought it would be one of my go-to breakfast options going forward!

I’m always shocked to hear that people still buy the packets of instant oatmeal. Not only are these made with very high glycemic oats, they often have too much salt, sugar and leave you hungry an hour or two later.

The key to a balanced breakfast is getting the right balance of protein, fibre, healthy fats and fresh whole fruit (or veggies!). This bowl can come together in under 5 minutes and knocks off each of these categories quite well:

Base Ingredients - Blueberries, Oats and Egg Whites

Base Ingredients – Blueberries, Oats and Egg Whites

oatmeal

Place oats, blueberries and water in a bowl. Microwave for 2 minutes.

Add the egg whites to the blueberry oat mixture and microwave for an additional 1.5-2 minutes

Add the egg whites to the blueberry oat mixture and microwave for an additional 1.5-2 minutes

The oatmeal should look like this when it is fully cooked. Adjust the time as needed.

The oatmeal should look like this when it is fully cooked. Adjust the time as needed.

egg white oatmeal

Top with nuts, seeds, cinnamon, yogurt and fresh fruit!

 

Blueberry Cinnamon Breakfast Bowl
 
Prep time
Cook time
Total time
 
This high-protein twist on traditional oatmeal will be sure to keep you full until lunch time. The egg whites make the oatmeal extra fluffy and add volume to boost satiety. Enjoy!
Author:
Recipe type: Breakfast
Serves: 1 bowl
Ingredients
  • ½ cup large flake oats
  • 1 cup water
  • ½ cup frozen blueberries
  • ½ cup egg whites
  • OPTIONAL TOPPINGS: cinnamon, greek yogurt, almond milk, stevia, honey or maple syrup, fresh berries, pumpkin seeds, hemp hearts or mixed nuts
Instructions
  1. Measure out oats, water and blueberries in a bowl and microwave for 2 minutes.
  2. Add the eggs whites and cook for another 1.5-2 minutes, until the egg whites have cooked.
  3. Top with greek yogurt, cinnamon, stevia and almond milk.
  4. Use other seasonal fresh fruit and nuts/seeds for toppings if you like!
Notes
Nutrition information calculated using ½ cup unsweetened almond milk, ¼ cup plain 0% greek yogurt and 1 Tbsp pumpkin seeds as toppings.
Nutrition Information
Serving size: 1 bowl Calories: 342 Fat: 8 g Saturated fat: 1 g Carbohydrates: 44 g Sugar: 9 g Sodium: 306 mg Fiber: 8 g Protein: 29 g

Comments

  1. Janella Fettig says

    hey, thanks for this useful article. I’ve been trying to lose weight for about 4 months and I’ve come to the conclusion that it all depends on eating healthy. I found this video that gave me a good diet plan, and I actually lost 10 pounds. All I did was follow the plan completely. If you want to watch the video, here’s the link: https://www.youtube.com/watch?v=CFTR8xetNu4 I hope this can motivate people to lose some weight. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: