#fitspiration

One of my favourite healthy breakfasts. Call me basic, but anything pumpkin is always good. It doesn’t even have to be fall for me to like something pumpkin flavoured… 

Anyway. 

I love carbs for breakfast, but straight carbs for breakfast doesn’t like me. So I threw in some liquid protein—egg whites—to balance things out. Flexible dieting is fairly easy to maintain and it ensures you’re getting the right balance of macronutrients, or carbs, protein, and fat (as well as getting enough of the other micros). 

Adjust serving sizes of ingredients as you need but this ratio of ingredients works pretty well. And always weigh things when you can! It is much more accurate and actually a lot easier than measuring. Measuring cups are a pain in the butt. Simply put your bowl or plate on the scale, add things, and then zero the scale before adding each thing.

—

55g Steel cut oats
88g Liquid egg white
1 t. Stevia *
¼ t. Cinnamon *
½ t. Pumpkin pie spice *
1 t. Chia seeds *
* all of these are to taste/personal preference

1. Add all ingredients to a bowl, stir, and microwave in 30 second increments three to four times (depends on your microwave).

2. Add ¼ c. of pure pumpkin once the oats and egg whites have cooked a little.

3. Stir and microwave in 20-30 second increments another three times and stir really well after each. This is where the egg white might turn solid if you’re not careful. Stirring is crucial.

4. When your oats seem cooked enough to your liking and your egg white isn’t too solid, take it out. 

5. Add whatever you want on top and devour! (and try not to lick the bowl)

(I usually add about 1.5 oz of Silk Unsweetened Creamy Cashew milk, 5g of mini semi-sweet chocolate chips, 5-10g of natural peanut butter, and about 1 tsp of Walden Farms pancake syrup)