Makes 2 Servings
Macros: 345 cal, Fat 16g, Carbs 32g, Fibre 6g, Protein 18g
1 1/3 cups Unsweetened Almond Milk
2/3 cup Oats (quick or traditional)
1/8 tsp Sea Salt
1 1/3 Tbsp Maple Syrup
2/3 tsp Cinnamon
1 1/3 Egg (whites only)
1 1/3 Tbsps Coconut Flour
3 1/2 Tbsps Vanilla Protein Powder
1 1/3 Tbsp Coconut Oil (melted)
In a saucepan over medium heat, combine almond milk, oats, salt, maple syrup and cinnamon. Bring to a simmer and stir until liquid is absorbed, about 5 to 8 minutes.
Whisk in egg whites and mix thoroughly. Add coconut flour and stir until batter is thick. (Note: Add extra coconut flour or almond milk if needed for desired consistency.) Remove from heat.
In a small bowl, make your glaze by mixing the protein powder and melted coconut oil. Add a bit of almond milk if needed for desired consistency.
Divide oatmeal into bowls, drizzle with glaze and dust with extra cinnamon.
Make it Vegan: For each egg, combine 1 tbsp of ground flax seed with 3 tbsps of water. Set in fridge for 15 minutes to create a sticky egg-like substitute.
No Maple Syrup Use honey instead.
Leftovers: Divide into mason jars and refrigerate up to 3-5 days. When reheating, add some almond milk.