Black Forest Breakfast Mousse

Happy Hump Day!  The best breakfast experiment happened this morning.

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I went for a nice 4-mile run this morning before it got too hot out.  My left bunion was bothering me, and I think it might be because I’ve been slacking on the rehab and maintenance since taking my break from running and leaving campus (and the training room).  I also used new shoes since my old ones are beyond dead.

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Took myself on a Starbucks date yesterday: overnight oats, almond milk cappuccino, and the Washington Post magazine

After my run, I decided to experiment a little for breakfast.  I had made dark chocolate banana overnight oats (oats, almond milk, chia seeds, mashed banana, and dark cocoa powder) the night before, but I had chocolate mousse on the brain and wanted to see what would happen if I whipped egg whites into stiff peaks and folded them into the overnight oats.  So I did!

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Two whipped egg whites

After whipping the egg whites, I folded them into the oats.  It worked like a dream.  They turned unbelievablyfluffy and delicious, almost exactly like mousse, but with a slight chewy factor from the soaked oats!

IMG_5811.jpgThe bowl was enormous, and I topped the mousse with cherries and strawberries to make it “Black Forest”-y.  I also had plain nonfat Greek yogurt and peanut butter.

I would highly recommend whipping egg whites and adding them to overnight oats.  I think this is going to become a staple in the breakfast lineup!

The rest of my day will be pretty chill.  I found a bunch of gift cards while cleaning out my room, so I’m going to hit up Barnes & Noble for some summer reading, as well as do some yoga and run some errands.  Later today, I’m going to go cheer on my high school team at their conference meet!  My remote internship doesn’t start until the end of May, so I’m trying to relax before that starts and before training picks up.  I’m notoriously bad at relaxing…

I hope everyone has a great Wednesday!

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