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A bowl of egg white oatmeal with granola, freeze dried raspberries, coconut and almond butter in a blue bowl with a spoon.

Egg White Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1

Description

Add protein to your oatmeal by adding egg whites. The end result is a bowl of thick, fluffy and filling oatmeal. 


Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 banana, sliced (optional)*
  • 1/2 teaspoon cinnamon
  • pinch of sea salt
  • 1 cup water, milk or a blend of both
  • 1/4 cup egg whites*

Instructions

  1. Add oats, banana slices, cinnamon and sea salt to a pot. Add water/milk and stir to combine. Heat over medium-high heat for 6-7 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats.
  2. Add egg whites into the oats and stir/whisk constantly. Stirring will keep the egg whites from cooking/scrambling and they will turn into a thick, fluffy consistency instead. This should take 1-2 minutes.
  3. Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite toppings. I used peanut butter, granola, coconut and freeze-dried raspberries.

Notes

  • You don’t have to cook the oats with a banana, but I like the sweetness it adds. Instead of the banana you could add another natural sweetener to sweeten the oats. Some options: maple syrup, honey, coconut sugar or even stevia.
  • You can use 1 or 2 whole eggs instead of the egg whites if you prefer.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 238
  • Sugar: 8g
  • Fat: 3g
  • Carbohydrates: 44g
  • Fiber: 6g
  • Protein: 12g

Keywords: egg white oatmeal

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