Having eggs and oats for breakfast? Put them in one bowl for a sweet + savory egg and oatmeal bowl that offers the perfect balance of protein, carbs and fat. Vegetarian and gluten-free.
A bowl of oatmeal with a side of eggs makes for a wonderful healthy breakfast. It’s got the perfect balance of macronutrients, it’s energizing and super filling.
Most people serve this breakfast up in two dishes, but apparently I’m not your typical person because in an effort not to dirty up two dishes, I started combining them into one bowl. Yup, cooked oatmeal, scrambled egg whites and a fried egg… all in one bowl. It’s a thing!
Combining eggs with oatmeal isn’t anything new considering savory oats have been around for ages and whipping egg whites into oats is totally a thing (i.e. my protein pumpkin egg white oats), but this egg and oat combo bowl is unique because it’s got a sweet and savory thing going on. And the toppings are where things really get unique.
I like my eggs spicy so I add hot sauce or crushed red pepper to those and for the oats I cook them in water with cinnamon and then add a drizzle almond or peanut butter for serving.
I’ve shared this bowl on Instagram a bunch and to some it sounds crazy. Combining eggs and almond butter… what? Even Isaac thinks it so weird, but it works for me and I had to share the recipe because there has to be some others who will enjoy this egg and oatmeal bowl, too.
I can’t be the only sweet and savory lover who likes keeping dishes at a minimum and doesn’t mind eggs and oats touching in the same bowl. Right?!
This bowl has become my go-to breakfast on the days I workout because it has the perfect balance of macros: protein, whole grain carbs and healthy fat. And it’s really customizable to meet your tastes and needs.
I love doing one fried egg paired with scrambled egg whites, but you can easily scramble the egg and egg whites together or just do all egg whites. And the toppings are totally flexible too. I love almond/peanut butter and hot sauce, but feel free to play around with your favorite toppings.
The only challenging thing about this bowl is deciding whether to use a fork or spoon. Sometimes I actually use both, but most of the time I’m Team Spoon.
If you make this egg and oat combo bowl, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
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Having eggs and oats for breakfast? Put them in one bowl for a sweet + savory egg and oatmeal bowl that offers the perfect balance of protein, carbs and fat. Vegetarian and gluten-free.
Ingredients
- 1/2 cup old fashioned oats
- 1 cup water
- dash of sea salt
- dash of cinnamon (optional)
- 1/2 cup egg whites
- 1 egg (or more egg whites)
- sea salt and pepper
- 1/2 Tablespoon almond butter (optional)
- crushed red pepper or hot sauce (optional)
Instructions
- Heat water and oats in a medium saucepan over medium heat. Add a little sea salt and cinnamon to the oats, if using. Cook the oats, stirring occasionally, for 5-7 minutes or until the oats are creamy and the consistency you like. Remove from heat until the eggs are ready.
- While oats are cooking, spray a skillet with coconut-oil cooking spray. Add egg whites to the pan. Sprinkle with salt and pepper and cook until egg whites are solid. Once the egg whites are cooked through and scrambled, push them to one side of the pan so they’ll stay warm and add the whole egg to the pan to cook; cook whole egg to your liking.
- Once both the eggs and oats are finished cooking, grab a bowl (I like using a shallow, wide bowl) add oats to one side and top with almond butter (if using) and eggs to the other side with hot sauce or red pepper flakes. Eat with a spoon, fork or both!
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 2g
- Sodium: 278mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 186mg
Beth says
January 3, 2018 at 3:32 pmwhat brand/kind gluten free oats do you use? I can’t find my chex oatmeal anymore.
Brittany Mullins says
January 3, 2018 at 3:49 pmI use Bob’s Red Mill gluten-free oats.
Amanda says
January 3, 2018 at 9:54 pmI’ve made this a few times after seeing yours and I love it! I did wonder what to eat it with at first too :).
Sarah @ Bucket List Tummy says
January 4, 2018 at 9:55 amSweet and savory combos are my favorite because I usually have so much trouble picking one or the other!
Ushmana Palmo Rai says
January 4, 2018 at 2:20 pmThe meal looks scrumptious! Cannot wait to dig in for a bit when I make it myself this weekend! Thak you for sharing such an amazing recipe, Brittany!
Christine Parks says
January 6, 2018 at 9:44 amI tried it, I like it! It’s been my experience that adding protein to my morning oats satisfies me four hours. Thanks for sharing! Your food photos are always so beautiful…
Talia says
March 7, 2018 at 12:20 amYes!! I made a similar breakfast to this (2 eggs over medium w/ a tiny bit of sriracha) and put them in my PB oatmeal and snapchatted it to my friends and they said I was crazy but it is SO good!!
Emily says
September 26, 2018 at 9:54 pmI go super savory with my oatmeal!
1/2 C oatmeal
2 eggs
Spinich
All cooked together then add paprika and garlic salt
Topped with cherry tomatoes and then 1/2 C of cottage cheese!
Sounds weird but Ive been eating it for years and love it. Sometimes I will add in artichoke, green onions, avocado
Brittany Mullins says
September 26, 2018 at 10:38 pmIt doesn’t sound weird to me… it sounds SO good! I need to post a savory oats recipe sometime soon because I love it too!
CC says
February 1, 2019 at 2:28 pmI can’t believe I found this post! It’s validating for me! I eat scrambled egg whites mixed into my oatmeal topped with banana & blueberries every weekday morning. My boyfriend thinks I’m nuts. I’m going to try this + your savory oatmeal next week just to mix things up.
★★★★★
Brittany Mullins says
February 1, 2019 at 3:25 pmYou’re not the only one! haha! My husband thinks it’s crazy too, but I don’t care. I love it.
M says
February 1, 2019 at 10:40 pmAt first I thought this sounded crazy. But There are several Asian dishes that have rice and a nut butter based sauce (thai peanut sauce, right?) and you put egg and sriracha on top… so i gave this a try and yum! I usually eat miso soup with a jammy egg for breakfast but this is going to replace that for workout mornings and when it is cold out and I want something more filling. Thanks for sharing!!
Teresa Dickey says
March 23, 2019 at 10:07 amI eat this frequently for breakfast! I use two eggs and egg whites and sprinkle with goat cheese to get my fat. Spoon good!
★★★★★
Ghaniya says
April 4, 2019 at 10:38 amHow many eggs am I supposed to use to get 1/2 cup of egg whites?
Brittany Mullins says
April 4, 2019 at 11:03 amI use the liquid egg whites in the carton, but if you’re using regular eggs, you’ll need about 4 large eggs. 🙂