Happy Monday! I know you are ALL excited for this Monday (unless you don’t live in the U.S…) because you have either a 2 or 3 day week before the holiday! I’m supposed to have a 3 day week because we technically have school Wednesday, but I always ignore that and take Wednesday off because my teachers always end up canceling class that day anyway. Turns out I have one teacher who insists on having class… hmmm guess I’m missing it! Good thing it’s only 50 min long though, not missing much.
On Friday I have you all an introduction to how to use Picmonkey, but many of you asked more questions about using PicMonkey, specifically how I make my weekly workout pages. These definitely take a little more creativity and effort, but I think you all can handle it! Let’s just hope I can explain it well…
We’ll start with this one:
First, you need a white background. I have NO IDEA how everyone else does this, but I made a blank paint document and saved it as “white” and re-use it every time.
Well. I’ve been asked numerous times as to how I make them. I got the original recipe from Julie Go Lean and thought that directing you all to that was enough. However, I’ve realized that I’ve made quite a few changes to her recipe to better suit my tastes and it’s time that I show you how the magic happens.
Egg White Oats – A Tutorial
First of all, this breakfast is not for someone in a hurry. It takes me about 15 minutes to make (and that’s with my amazing practice) and at least 15 minutes to eat. There are some things that you can prep the night before to make it faster, and I’ll let you know those as we go along.
1/3 C Oats (I use TJ’s gluten free oats)
1/3 C milk (I use unsweetened flax by Good Karma)
1/3 C pumpkin or butternut squash (I use Libby’s pumpkin)
1 packet stevia
3 egg whites (9 T liquid egg whites)
1/4 tsp corn starch or xantham gum (I’ve never tried corn starch!)
1 T PB2
1 T protein powder (I use Sunwarrior Vanilla)
1 packet stevia
1/2 T unsweetened cocoa powder
1/2 T ground flax
The very first thing I do is microwave 3/4 C water for a minute and 30 seconds. Then I add 1/3 cup oats to that and let it sit. This you can do the night before and let the oats soak overnight. If you do this, be sure to add some cinnamon and that will add some great flavor.
Then I move on to making the “Sauce” so it’s done beforehand. This is also something you could do the night before. In my sauce I add 1 T Sunwarrior Vanilla Protein Powder, 1 T PB2, 1 packet stevia, 1/2 T unsweetened cocoa powder and sometimes I’ll throw in 1/2 T ground flax for health purposes. Gotta counter-balance that cocoa powder.
Then I mix it all up with water, slowly adding the water and mixing it in. Usually I’ll add a bit of milk at the end, you could also do only milk. And remember, this is just my favorite combination. You could do only peanut flour, only protein powder or any other sauce combination you like.
Once you’ve got your sauce made up, set it to the side. Now, pour your oat and water mixture into a LARGE saucepan. I first made these with my normal oats saucepan and… I burnt my hand. Things were overflowing. It was a mess.
Add 1/3 C of almond milk (or any kind of milk) and turn on the heat to get the oats cooking.
Add a dash of cinnamon and vanilla (okay, a TON of cinnamon. I go a little crazy)
Meanwhile, add 3 liquid egg whites (I use 9 T) to a bowl and then add either 1/4T of cornstarch or xantham gum. The key here is that they are egg whites!!! I once used a brand that tried to make the egg whites look yellow, and it did not fluff up!!!!
Now, beat the egg whites until they form peaks, or for about 3 minutes (don’t forget to keep an eye on your oats!!!). Here’s how it looks when you start:
Not ready yet.
Then add 1 packet stevia (or other sweetener) and some more cinnamon on top, and mix it together. Doesn’t that look so cool?!?
Now, all this time you’ve been keeping an eye on your oats, right?!?! I told you this wasn’t easy! When the oats are almost cooked, add 1/3 cup pumpkin (gotta have our veggies). And yes, my stove is dirty. I debated cleaning it before photographing all of this, but I was hungry.
Once you’ve added the pumpkin, take your oats off the heat and add the egg whites. Oh dear lord it is dirtier than I realized.
Mix them in!
This is paining me to look at my stove in these pictures. You all better appreciate my embarrassment so you get this recipe today rather than next week…
So now put your oats back on the heat, but turn it down to low and just keep mixing! You can take a 10-15 second break every once and a while, but be sure it’s not burning on the sides! Keep mixing!
At this point I think if you kept mixing and mixing, it would all cook down a bit. But I am not patient, I’ve been at this for way too long, and I’m hungry. So I serve them up nice and fluffy! Look how much there is!
The perfect breakfast. Well, for me at least!
Please let me know if anyone gives this a try and has problems with my directions!
**Edited to Add:
I was asked about calories in this breakfast, so I thought I’d share – the protein content is insane!
Using all the brands that I use (listed in the ingredients) the totals for sauce and oats come out to be: Calories – 308, Carbs – 35 g, Fat – 7 g, Protein – 32 g
What is one of your favorite breakfasts to make?
Would you spend 15-20 minutes making breakfast on a school/work day?