Friday, November 2, 2012

Grain Free Hot Cereal: Low Carb Pumpkin "Oatmeal"

When you're eating low carb, you tend to eat a lot of eggs for breakfast. At least I do. As fall has arrived, I've especially missed that warm, comforting bowl of oatmeal or cream of wheat I used to love for breakfast. I've searched and searched and finally found a recipe that is not only healthy, but delicious! This is a great sugar free, grain free, low carb substitute for hot cereal. I found the recipe here and tweaked it a little. It sounds weird but it is sooo good!

Low Carb Pumpkin "Oatmeal"

1/2 c Ricotta (I used Frigo part-skim)
1/4 c plain canned pumpkin
1/4 c Egg Beaters (you can use egg whites or one whole egg if you like)
dash of salt, few drops of vanilla, pumpkin pie spice or cinnamon, sweetener to taste (I used NuNaturals Stevia drops, which is the only Stevia I have found that doesn't taste bitter to me)

Put the Ricotta in a small saucepan and add just enough water to make it easy to whisk (I used about 2-3 Tbsp). Add everything else and whisk well, especially if you are using a whole egg. Cook over medium heat, whisking, until the mixture thickens and turns a little grainy. I got mine simmering and kept whisking for about 5 minutes. Put in a bowl, add any desired toppings and eat!

low carb hot cereal with pumpkin

I topped mine with one tablespoon of sliced almonds and a little unsweetened vanilla almond milk.

This is *so* good. I think this will be a frequent breakfast choice for me. The flavor is great, like pumpkin pie if you use pumpkin pie spices. The texture is not chewy or lumpy like oatmeal; it is more like cream of wheat: smooth, creamy, slightly grainy in a cereal-like way. It is so filling I could hardly finish the bowl. I was not hungry again until noon.

Nutrition stats for one recipe (not including toppings) using part-skim Ricotta and Egg Beaters:

230 calories
12 g fat
13 g carbs
2.5 g fiber
19 g protein

That's a good dose of protein! No wonder it is filling.

If you have any other grain-free, low carb hot "cereal" recipes, post them in the comments. I'd love to try them!

6 comments:

Diana said...

I'm a NuNaturals fan too! It's the only sweetener that I can stand. I had done a blog post about their product a couple years ago and they saw it. They contacted me to do a review on my blog, they wanted to send me several of their products to try and then write a review. I told them no thanks, I don't do that kind of thing. You should contact them because I know you do that sometimes. They were super nice. They're in Eugene, OR so I figured they must be nice people. You know, a Northwesterner. :) Take care and thanks for your kind comments on my blog. Hanging in there.

Anonymous said...

That looks and sound yummy! I will be trying this in the morning. Thanks!

Amanda

Anonymous said...

I've made this with cottage cheese. The texture is a little different but still good.

Tracie said...

I wonder how I can do this with Medifast.....looks soooo good!
Thanks for sharing! I love all your recipes :)

Lyn said...

Tracie~

pumpkin is not allowed on the 5&1 plan of Medifast; too high in carbs. But, I bet you can make this wish mashed kabocha or carnival squash, which IS allowed. I bet with the spices it would taste like pumpkin.

1 cup of part-skim Ricotta is a Lean portion. So you'd have to sit down and figure the egg or egg beaters in there...

1/2 c Ricotta = 1/2 Lean
1 egg = 1/3 Lean
1/4 c squash = 1/2 of a Green (and you get 3 Green servings)

Hope this helps!

paceyourselfgirl said...

Diana--just a quick thanks for the kind remark about Northwesterners being nice people!! I live just outside Eugene and think as a whole, us Oregonians are a good group. Thanks again--you brightened my rainy Oregon day tremendously!