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!
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:
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!
18 hours ago