The Hungry Girl Lisa Lillien shares her Growing Oatmeal Breakfast recipe, from her latest book The Hungry Girl Diet .

This oatmeal cooks for twice as long as standard oatmeal, and it will thicken. Don’t worry if it seems like a lot of liquid at the beginning. Old-fashioned slow-cooking oats are a must. Instant oatmeal won’t work in this recipe.

Ingredients:

• 1/2 cup old-fashioned oats
• 1/4 teaspoon cinnamon
• Sweeten to taste
• Dash salt
• 3/4 cup fat-free milk
• 1/8 teaspoon vanilla extract
• 1/4 cup canned pure pumpkin
• 1/4 cup raspberries and/or blackberries
• 1/4 ounce almonds or pistachios (about 6 almonds or 12 pistachios)
• Side: 2 large hard-boiled egg whites

Directions:

1. In a nonstick pot, combine all oatmeal ingredients except pumpkin, berries, nuts, and eggs. Mix in 1 1/4 cups water.
2. Bring to a boil and then reduce to a simmer.
3. Add pumpkin and cook and stir until thick and creamy, 12 to 15 minutes.
4. Transfer to a medium bowl and let slightly cool and thicken.
5. Top with berries and nuts, or have them on the side with your egg whites.

Makes one serving.

Nutritional Information:
337 calories
6.5g fat
357mg sodium
48.5g carbs
9.5g fiber
15g sugars
22g protein

Related:

• Chicken Hungry Girl-fredo Bowl
• Super-sized Turkey Sandwich Platter