Almond Protein Oats

Oatmeal is big in the blogosphere, but it's also big in the Wolfosphere.  Is that a thing?  It is now...

Sometimes I assemble this breakfast the night before and place it in the refrigerator, to make it easier in the morning.  But, to be honest, its a quick preparation.  

Oatmeal makes for a great breakfast because of its fiber content (big up for feeling full longer!) and with the addition of egg whites and almond butter, we now have the trifecta: protein, fat and carbohydrate.

I know some of you might be thinking "EGG WHITES?! OMG EWW!!" But, they melt right into the oats.  They add no taste, just more protein.  Yipee!

Ingredients:
1/3C original rolled oats (not instant)
2/3C skim milk (or 1/3C skim milk, 1/3C water)
1/3C liquid egg whites
1tbsp almond butter or peanut butter
1/2tsp cinnamon
1/2tsp vanilla extract 
optional: walnuts, frozen or fresh bananas (or other fruit), chia seeds, hemp seeds, raisins or dried cranberries, honey or maple syrup

Directions:
1. In a microwave safe bowl with high sides*, combine oats, milk or milk+water, egg whites, almond butter, cinnamon and vanilla extract
2. Cook on high for 3 minutes or until desired consistency
3. Stir well to combine

*high sides are beneficial to reduce the likelihood of spillover in the microwave (though if that does happen, check out this post)

I like the consistency of adding the almond or peanut butter to the oats before cooking, but it works fine adding in after cooking, too:

It has a beautiful cinnamon hue -- is cinnamon a color?  I think so:

Nutrition information per serving, made with skim milk:

314 calories, 34g carbohydrates, 10g fat, 22g protein, 7g fiber

Nutrition information per serving, made with part skim milk part water:

286 calories, 30g carbohydrates, 10g fat, 19g protein, 7g fiber

How do you like to make your oats?  I'd love to hear from you if you try the egg white method!

xx,

The Future Mrs. Wolf