Creamy Blended Oats & Cream of Rice Protein Bowl
A creamy, 50g protein breakfast topped with juicy blueberries and a cinnamon protein drizzle.
Servings: 1
Equipment
- Small sauce pan
- Whisk
- Stove top
- Food scale
Ingredients
Protein Bowl
- 20 grams Cream of Rice hot cereal
- 20 grams Ground old-fashioned oats
- 3 ounces Unsweetened almond milk
- 6-8 ounces Water
- Dash Cinnamon
- Splash Vanilla extract (or almond, maple, or butter extract)
- Pinch of salt
- 1 cup Cage-free liquid egg whites
- 100 grams Fresh or frozen blueberries
PROTEIN DRIZZLE
- 1 scoop 1 scoop 1st Phorm Cinnamon Cookie Batter (CTC) Protein Powder Grab amazing protein powder HERE
- Water or unsweetened almond milk
Instructions
- In a small saucepan, whisk together the Cream of Rice, blended oats, almond milk, water, cinnamon, vanilla extract, and a pinch of salt.
- Cook over medium heat, whisking continuously until the mixture begins to thicken.
- Reduce the heat to low.
- Slowly pour in half of the egg whites while whisking constantly and vigorously. This step is the secret to creating an ultra-creamy texture without cooking the egg whites into little pieces.
- Allow the mixture to thicken again before repeating the process with the remaining egg whites.
- Once thick and creamy, fold in half of the blueberries and cook for another minute until they begin to soften.
- Remove from the heat and let the bowl cool slightly while you prepare the protein drizzle.
- In a small bowl, combine the protein powder with tiny amounts of water or almond milk until it reaches a smooth, pourable frosting consistency.
- Pour the oatmeal mixture into a serving bowl.
- Top with the remaining blueberries, drizzle generously with the protein drizzle, then finish with an extra sprinkle of cinnamon and a tiny pinch of salt.