Breakfast: November, 2

What do you do when you wake up in the morning and all you want is some blueberry oats then proceed to go to the kitchen and realize you only got an embarrysing small handful of blueberries in your fridge – not nearly enough to make my egg-y blueberry oats? 1. Drop to the floor and cry like there’s no tomorrow. 2. Get creative. Today I chose the 2nd options and searched my fridge for a replacement. What I found was a bit of leftover raspberries and thought that would make a nice addition. I was right. So here’s a different take on my egg-y blueberry oats:

Summer Berries Oatmeal

30g oats

70g soy milk

about 180g water

16g egg white

6g blueberries

9g raspberries

1/2 tsp cinnamon

a dash of salt

sweetener to taste

In a tall microwave-safe bowl combine oats, milk, water and salt. Microwave on high heat for 3 minutes.

Mix in a shake of cinnamon, sweetener, egg white and berries and microwave for 2-3 more minutes, until the oatmeal has reach desired texture. (I didn’t have any vanilla extract so used sweetener instead, but I’m sure it would be really taste-y, just leave out sweetener instead).

Makes one serving, at 146 kcal.

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