Makes 1 Serving
Macros: 345 Cal, Fat 16g, Carbs 32g, Fibre 6g, Protein 18g
2/3 cup Unsweetened Almond Milk
1/3 cup Oats (quick or traditional)
1/16 tsp Sea Salt
2 tsps Maple Syrup
1/3 tsp Cinnamon
2/3 Egg (whites only)
2 tsps Coconut Flour
1 3/4 tbsps Vanilla Protein Powder
2 tsps 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.