I’ve previously discussed why oatmeal is often my go-to breakfast, which mostly revolves around it being the perfect morning run fuel. Now that I’m not running, nutrients other than carbohydrate take precedence when I consider my morning meal. Since I don’t need quick energy, it’s more important to get some protein and fiber in there to keep me satiated. Nobody likes to get hungry a couple hours after breakfast in the middle of class (or orientation, as it may be) with nothing to eat! So today, I changed it up a little.
Inspired by Carrots n Cake’s paleo “oatmeal” and Fit Mama Real Food’s custard oats, I decided I should add some extra protein to my morning meal to help me through the first day of orientation until I understood what sorts of snacks would be appropriate. I followed the recipe I posted for oat bran with grilled bananas but I poured in some egg whites with the oat bran and stirred it constantly.
The resulting oat bran looked exactly like it would be normally – the egg whites were indistinguishable to the eye. Before stirring in my regular pumpkin, spices, and extra apple, I could taste the egg flavor a bit, but it wasn’t unpleasant. The texture was silky-smooth, light and wonderful. I devoured my bowl, smug with the knowledge that it would keep me full easily to lunch time.