Don’t skip breakfast on Thanksgiving morning! Start off your day with this high protein cranberry apple oatmeal. With whipped eggs added to your oats, it adds satisfying protein and a fluffy texture. Naturally sweetened with banana.
It’s Thanksgiving week!
For the past few years, we’ve hosted Thanksgiving at our house, but this year we’re spending it in Cali with Scott’s big sister and her hubs. Actually, right now we’re flying over what looks to be a tundra in a plane that’s heated to approximately 147 degrees (Just checked the map – we’re just outside of Salt Lake City. Honestly was trying to figure out why Minneapolis to San Francisco involved a flyover of Alaska).
Part of intuitive eating is being able to objectively look at mistakes in eating, and not look feel guilty, but be able to learn from those mistakes so you have the opportunity to do something different in the future. When I look back at Thanksgiving’s past, one mistake I’ve made is skipping breakfast. I have a bad habit of procrastinating with Thanksgiving cooking, which is why I wake up in the morning, head into the kitchen and immediately start cooking, completely skipping breakfast in my rush to get everything done before family arrives. By the time Thanksgiving meal is served, I’m ravenously hungry. Within my first few bites of food, my stomach already hurts.
That’s why I came up with this recipe for high protein cranberry apple oatmeal. It’s substantial enough to power through a marathon morning of cooking, but not so heavy so you’ll be hungry when the big meal is served.
How to Make High Protein Oatmeal
I learned how to make high protein oatmeal from my friend Anne at fANNEtastic Food, and it’s kind of genius. And simple too! You might just start making all your oatmeal this way! Just whisk a couple eggs in with the oats, milk and mashed bananas, and cook until the oats are cooked. Each serving has about 13 grams of protein, plus filling fiber from the oats and fruit.
Because the eggs cook a little faster than the oats, they’ll have a bit more texture to them. I like it, but I know some people are really picky about oats. If you’re one of those people who is really particular about well cooked oats, soak them for about 10 minutes in the almond milk, then add another ¼ cup almond milk to the pot when you cook them.
For topping, I used some ingredients you’re sure to have around on Thanksgiving day – toasted pecans, fresh cranberries, and Granny smith apple. I love the tartness paired with the creamy, cinnamon-flecked oatmeal!
High Protein Cranberry Apple Oatmeal
3/4 cup rolled oats
3/4 cup unsweetened almond milk
1 large banana, mashed
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
Pinch of salt
Chopped Granny Smith apple
Chopped fresh cranberries
Chopped toasted pecans
Mix oats, almond milk, eggs, banana, cinnamon and ginger together in a medium pot. Heat on medium-high and cook, stirring frequently, about 5 minutes, until eggs are no longer runny and oats are cooked.
Divide oatmeal into 2 bowls and top with apples, cranberries, pecans and sprinkle with chia seeds.