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Sticky Cinnamon Oatmeal

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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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