Spiced Breakfast Pudding with Cardamom, Hazelnuts and Bananaby Elissa Jewell on October 16, 2015
- 1/2 cup of raw oats
- 1/2 cup egg whites
- 1 whole egg
- Cinnamon, cardamom, stevia (pinch each or to taste)
- 1/4 cup almond or other milk (optional)
- 50g banana (optional – for higher carb needs)
- 10g crushed raw hazelnuts (optional)
Add oats, cinnamon, stevia and cardamom and enough water to cover oats a pot and stir while reducing the water and cooking the oats through. Add your egg whites, take off the heat and whisk vigorously until the oats turn to a thick muffin batter consistency.
Pour into a bowl and then add milk, fruit and nuts (If applicable) on top.
You can make the oats and eggs in bulk/advance, add the milk and toppings just before eating.
Prep & Cook Time: 20 minutes prep time
Nutritional Info for base Pudding:
Nutritional Info for Pudding plus Toppings:
To increase/reduce the carb content: Adjust your quantities of oats, and omit or increase fruit
To increase the protein content: Use extra egg whites or exchange the almond milk for a vanilla protein shake made with water.
To increase the fat content: Add extra whole eggs and extra nuts
To reduce the fat content: Omit the whole egg, omit extra nuts for toppings.
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
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