Granny Smith Apple and Raisin Cinnamon Yogurt Oatmeal with Pecans and Blueberries

I’ve been messing around of variations of my breakfast oatmeal for the past few months, fitting in at least 3 a week. I will confess to eating an enchilada for breakfast this week (but it was a HEALTHY) enchilada.

I wanted to write up this morning’s oatmeal because it was the best I’ve done. Almost like having a dessert for breakfast. This is a granny smith apple and raisin cinnamon yogurt with pecans and blueberries.

I also call this my 1/3 Cup Oatmeal. You’ll see why.

In a pot I place 1/3 cup old fashioned oatmeal. I add 2/3s cup water. To this I add one diced granny smith apple. I turn on the heat to medium high, and drop it to low once boiling, add 1/3 cup of raisins, stir and cover. This simmers for 5 minutes.

I pull the pot and put it on a trivet on my island. I add 1/3 cup of oat milk to temper the oats and stir. I add 1/3 cup of egg whites and stir. Tempering the oats keeps the egg whites from cooking, so everything is smooth and creamy.

To this I add cinnamon to taste, stir and put in a bowl.

I top the oatmeal with 1/3 cup of yogurt (I use Page 5%), 1/3 cup of pecan bits and 1/3 (you see the pattern, I only want to clean one measuring cup) of fresh blueberries.

The apple, raisins and blueberry add all the sweetness you could ask for. The yogurt and the creaminess of the oatmeal make it smooth. It’s almost like eating a sundae for breakfast.