Don't forget breakfast during the hustle and bustle of the holiday season! This Cranberry Apple High Protein Oatmeal will help you power through the day.
Happy Thanksgiving week! Do you have any fun plans for the holiday? My husband and I are flying out to San Francisco, then staying with my sister-in-law in Sonoma, where we’re having a big potluck with her friends and family out there. It’ll be the first time in many years that we won’t be hosting both our families at our house.
For our Thanksgiving, I put out a big appetizer spread for a late lunch, then do a late afternoon Thanksgiving meal. I’m the one who does most of the cooking, and every year I manage to both procrastinate and get overly ambitious with the recipes I plan. You’d think I’d learn my lesson, after six years of hosting, but nope.
So, every year I wake up, quickly throw on a pot of coffee, and get straight to work in the kitchen, completely forgetting breakfast. By the time the appetizer spread is out, I’m woozy with a combination of caffeine and low blood sugar. Naturally, I overdo it on appetizers, and don’t even feel that hungry by the time Thanksgiving is served. Obviously, I still eat a full plate of food - it’s Thanksgiving, duh. But I know I would enjoy it so much more if I didn’t feel bloated and full before getting to the main event.
In my private practice, a lot of my clients admit to doing the same thing, but often in the name of “saving calories.” It’s an equation that never quite works out. Calories aren’t like money you can carefully budget as you like – hunger almost always leads to overconsumption. And while overeating on occasion is totally normal, especially on Thanksgiving, in my experience getting extremely uncomfortably full detracts from the enjoyment of the holiday.
I created this high protein oatmeal recipe as a quick and easy recipe you can whip up Thanksgiving morning. It won’t weigh you down, but also has some staying power. The trick is whipping eggs into the oats while they’re cooking – you don’t taste them, but they give the oats a creamy, almost fluffy texture. Thanks to Anne at fANNEtastic Food for the idea!
I think oats are such a great way to start the day. For one, they’re a complex carbohydrate, packed with fiber to give you long lasting energy – perfect for fueling a marathon cooking session. With a dose of soluble-fiber, oats are good for digestion, kinda nice before you push your digestive system to it’s max. Kinda like stretching before going on a long run! Personally, I find oats are filling, without leaving me feeling stuffed, so I know I’ll have a good appetite when it’s time to eat, but won’t be ravenous.
Because the eggs cook a little faster than the oats, they’ll have a bit more texture to them. I like it, but I know some people are really picky about oats. If you’re one of those people who is really particular about well cooked oats, soak them for about 10 minutes in the almond milk, then add another ¼ cup almond milk to the pot when you cook them.
For topping, I used some ingredients you’re sure to have around on Thanksgiving day – pecans, fresh cranberries, and Granny smith apple. I love the tartness paired with the creamy, cinnamon-flecked oatmeal!
This Cranberry Apple High Protein Oatmeal will help you power through any busy holiday. @RHartleyRD Tweet this
Cranberry Apple High Protein Oatmeal
- 3/4 cup rolled oats
- 3/4 cup unsweetened almond milk
- 2 eggs
- 1 large banana, mashed
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated ginger
- Pinch of salt
- Chopped Granny Smith apple
- Chopped fresh cranberries
- Chopped toasted pecans
- Chia seeds
Mix oats, almond milk, eggs, banana, cinnamon and ginger together in a medium pot. Heat on medium-high and cook, stirring frequently, about 5 minutes, until eggs are no longer runny and oats are cooked.
Divide oatmeal into 2 bowls and top with apples, cranberries, pecans and sprinkle with chia seeds.