Made with egg whites, ground flaxseed and cream, this recipe for oatless oatmeal is a nutritious and tasty alternative to traditional oatmeal for those who may be missing that warming morning bowl of oats!



 

    Serves: 4 servings    Total Time:  15 minutes Prep Time: 5 minutes Cook Time: 10 minutes  

 [  ](#) 

 

 

## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cream - 1 ½ cups heavy cream Banana - about ¼ cup  Zucchini - 1 ⅔ cup, grated  Egg\_white - 50 grams (about 2 whites) Flaxseed - 2 Tablespoons Cinnamon - ½ teaspoon 

## Instructions

Step 1

Combine mashed banana and zucchini in a small bowl. Set aside.

Step 2

Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat.

Step 3

Add flaxseed and continue stirring until mixture begins to slightly thicken.

Step 4

Add banana-zucchini mixture and stir constantly as oatless oatmeal begins to thicken.

Step 5

Add cinnamon, reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.

 

### Notes

## Nutrition Information

  Serving Size: 1 serving Calories: 353 Calories Fat: 34g Carbohydrates: Net Carb: 6.7g Dietary Fiber: 2g Protein: 4.75g 

## Dietary Restrictions

 Vegetarian