Sometimes I get stuck in a breakfast rut.
I know when I wake up and I’m not immediately excited to go get started on my breakfast, it’s time to switch it up. Plus, when I’m eating the same thing for breakfast everyday, it’s easy to just plow through my food without coming up for air. Whenever I get used to/bored with my food, it’s time to find some new inspiration.
This here oat-less ‘oatmeal’ breakfast was fabulous. And definitely something I had never tried before but I loved the moment I tasted it. While I was eating this, I couldn’t stop asking myself…”Why haven’t I tried this before?”
It was like a fluffier version of oatmeal. Almost cake-like with all of it’s fluffiness. Plus it’s grain free so if you’re gluten-free, this breakfast option is perfect for you.
And I haven’t even gotten to how much protein this bowl of light, cakey, fluffiness has.
Holy deliciousness. That’s gonna keep you far fuller than your basic oatmeal.
slightly adapted from Carrots n’ Cake
1/4 cup milk
3 egg whites
2 Tbsp ground flaxseed
1 tsp cinnamon
1 banana, mashed
1/2 tsp vanilla extract
Whisk together egg whites and milk. Then add in flaxseed, cinnamon, mashed banana, and vanilla. Whisk until completely combined. Pour mixture into a medium saucepan and cook over medium-low heat. Constantly stir the mixture and scrape the bottom of the saucepan until you reach a cooked oatmeal consistency.
The cooking should take no more than 5 minutes.
Scoop into a bowl. Top with toppings if desired and serve.
- My toppings included: pecans, raisins, and blueberries