Chocolate Pumpkin Version with Mini Dark Chocolate Chips.
Nutritional Info Per Serving: Makes 1 serving 410 Calories 8g Fat 46g Protein 37g Carb,
Pumpkin Protein Oat Cake Prep Time: 10 min | Cook Time: 2-3 min microwave | Servings: 1 serving | Difficulty: Easy
You can make vanilla pumpkin or chocolate pumpkin flavored oatmeal breakfast cake depending on your preferred protein powder. I use ON Chocolate Whey Protein. It contains caffeine which works for me in the morning since I am not a coffee drinker but you can use your protein of choice, just stay close to the same nutrition content if tracking. In a large microwaveable cup – (a 4-cup Pyrex measuring cup works well because it will rise) add the following:
Ingredients 1/2 cup dry oats 2 scoops protein powder (equivalent to 100 cal and 20 g protein) chocolate or vanilla 3/4 cup of liquid egg whites or equivalent of 4 eggs - they can vary so check the container 1/2 c water (may adjust as needed) 1/4 c canned pumpkin – NOT pumpkin pie filling Dash of pumpkin pie seasoning or cinnamon 15 mini extra dark chocolate chips (Guittard make the mini extra dark baking chips)
Instructions Stir well then microwave for 2 minutes Check it, It will still be watery but stir again and microwave for one more minute but watch it. You may want to check at 30 sec depending on your microwave. Stop when at desired consistency. Sides should have risen and become cake like while interior more oatmeal in consistency . Stir and let cool for a minute it will thicken a bit more as it cools. Transfer to a bowl, sprinkle chocolate chips on top and eat – YUM! If it becomes too thick on next version add a bit more water and shorten microwave time by 20 seconds.