This protein pumpkin oatmeal with egg whites is loaded with pumpkin flavor and protein. The secret is whipping egg whites into the oats while they cook!
I have a growing list of posts that I need to write so I want to keep things short and sweet today with a quick and easy breakfast recipe that Iāve been loving this fall. There’s pumpkin involved and itās packed with a hefty dose of protein. Get excited!!
Iāve been adding egg whites to my oatmeal for years, but hadnāt had them in a while since I didnāt really eat much hot oatmeal over the summer. Julieās post for Three Minute Egg White Oatmeal inspired me to bring back the egg white oats and I figured now would be a great time to share the recipe.
I know adding egg whites to your oatmeal sounds a little odd if youāve never done it before, but itās actually pretty awesome. You end up with a nice and fluffy (not to mention filling) bowl of oatmeal.
The key is to avoid scrambling the egg whites. To do this, you simply have to continuously stir/whisk the egg whites while youāre adding them to the saucepan and as they cook.
Trust me on thisā¦ one time I got distracted and didnāt keep up with the stirring… I ended up with a bowl of oatmeal + scrambled egg white chunks. Not so appetizing.
Donāt worry though, if you take my advice and follow the recipe, youāll end up with a delicious looking bowl of protein oats like what you see below. Pinky promise. š
I’m loving this pumpkin version, but you can add egg whites to whatever flavor oatmeal you like. I’ve tried it with my peanut butter chia oatmeal and it worked like a charm.
If you make this protein pumpkin oatmeal with egg whites be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
This protein pumpkin oatmeal with egg whites is loaded with pumpkin flavor and protein. The secret is whipping egg whites into the oats while they cook!
Ingredients
- 1/2 cup old fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1/2 ripe banana, sliced
- 1/4 cup pumpkin puree (canned or fresh)
- 1/4 cup liquid egg whites or 2 egg whites from whole eggs
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- pinch of sea salt
- sprinkle of extra cinnamon
- toppings: almond butter, granola and pecans
Instructions
- In saucepan over high heat, combine the almond milk, water, banana slices, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
- Once boiling, add the oatmeal. Turn the heat down and cook until most of the liquid is absorbed (about 5-6 minutes).
- Add vanilla and egg whites into the oats and stir/whisk constantly. Stirring will keep the egg whites from cooking so that they turn into a thick, fluffy consistency instead. This should take 1-2 minutes.
- Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite toppings. I used almond butter, granola and pecans,Ā but feel free to use a variety of nuts, nut butter or sweeteners. Enjoy!
Nutrition
- Serving Size: 1 bowl without toppings
- Calories: 286
- Sugar: 11g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 14g
Keywords: protein pumpkin oatmeal with egg whites, protein pumpkin oatmeal, protein, pumpkin, oatmeal, fall, healthy, thanksgiving
Kay says
October 19, 2014 at 4:23 pmGone Girl was such a great read.
This looks amazing. I love how oatmeal tastes, but I’m someone who has to have protein in the morning or I’m ravenous an hour later. I’ll have to try adding egg whites sometime.
meg says
October 19, 2014 at 6:17 pmHave you ever tried making these the night before & reheating in the morning? Overnight oats (with yogurt) are my go-to because I can do the prep at night, but I’d love to try (1) a warm version and (2) using egg whites as the protein bump!
Jessi Andricks says
October 19, 2014 at 10:41 pmThis sounds fantastic! I am about to head to the airport for my flight back home after a weekend conference – Denver to South Carolina on the RedEye. I too planned on sleeping, but I started Gone Girl 2 days ago and don;t know if I’ll be able to put it down for the flight home!! I’ll have to try this recipe at home after I’m out of my sleep coma to help restore me š
Kristina @ Love & Zest says
October 20, 2014 at 9:23 amgotta have the AB or PB drizzle on top or it’s just not oatmeal š
Lauren @ The Bikini Experiment says
October 20, 2014 at 10:26 amI made this for breakfast this morning and it was so good! Thanks for the recipe. I am looking forward to seeing Gone Girl too. The book was such a page-turner! Have a great week.
Brittany Mullins says
October 20, 2014 at 1:54 pmI’m so glad that you liked the oats with egg whites mixed in, Lauren. Thank you for trying the recipe. We went to see the movie last night — it was good!!
Alex says
October 20, 2014 at 10:36 amWhat a great way to make oats have a little more sticking power throughout the day! This sounds like a delicious, filling breakfast. I must give this a try with all the fall inspired flavors. Are you buying certified gluten-free rolled oats now with the recent diagnosis from your functional medicine doctor?
Brittany Mullins says
October 20, 2014 at 1:53 pmYeah, I’ve always tried to buy gluten-free oats so luckily that wasn’t a big change for me. š
Carrie says
October 20, 2014 at 10:41 amI love adding egg whites to oats– adds a nice flavor, fluff and protein!
Mintstygram says
October 20, 2014 at 11:41 amI have the exact same question!
Dani says
October 20, 2014 at 4:18 pmOh my gosh, I recently started a food blog and I posted a VERY similar recipe as my “hello blog world” post! Love it, and love your idea of adding in actual pumpkin seeds!
Brittany Mullins says
October 23, 2014 at 10:43 amGood minds think alike. š
Taylor says
October 21, 2014 at 9:17 amThis is so good! I tried making egg white oats one time before and I ended up with oatmeal and chunky egg whites. This time it worked! They are so fluffy. š
Cathy says
October 23, 2014 at 9:39 amI was hesitant to try this, but wow! I’m shocked at how big the portion was and how amazing it tastes! Thanks!!! Any thoughts on an apple version?
Brittany Mullins says
October 23, 2014 at 10:31 amSo glad you liked it, Cathy. It’s funny that you asked about an apple version because I just made one this morning. I used 1/2 of a chopped fuji apple and added it in at the same time you’d normally add the banana and pumpkin. I used cinnamon and a little sea salt for the seasoning. The rest of the ingredients were the same. Maybe I should post this recipe too. š
purelyelizabeth says
October 24, 2014 at 2:29 pmThis looks great! I love the addition of the egg whites as well, packs in some protein. I am always looking for new oatmeal recipes, especially with pumpkin now that it is fall!
Christine says
October 26, 2014 at 12:55 pmAnyone has tried making it in advance?
Monique @ Ambitious Kitchen says
October 27, 2014 at 5:56 pmThis looks absolutely scrumptious.
nicole says
November 3, 2014 at 9:07 amcan this be done with steel cut oats as well?
Brittany Mullins says
November 3, 2014 at 10:14 amSure! You’ll just have to cook the oats longer.
Michelle says
December 14, 2014 at 10:50 amAny way these can be made in the microwave?
Brittany Mullins says
December 15, 2014 at 10:24 amSure! Here’s a recipe from my friend that uses the microwave: http://www.pbfingers.com/2014/09/17/three-minute-egg-white-oatmeal/
Maki Shewfelt says
April 15, 2015 at 12:51 amCan you make,this with steel cut oats?
Brittany Mullins says
April 15, 2015 at 10:21 amTotally. They will just take longer to cook.
Shelah says
May 13, 2015 at 4:11 pmCan you make this with one whole egg instead of whites only? I love my yolks š
Brittany Mullins says
May 16, 2015 at 4:35 pmDefinitely! Whole eggs will work just fine.
Nicole @ Bento Momentos says
November 8, 2017 at 11:58 amYum! It’s definitely important to keep whisking the egg whites. Eggy oats aren’t too palatable. š
Stacy says
November 9, 2017 at 5:48 pmCan this be made with whole milk instead of almond milk?
Brittany Mullins says
November 12, 2017 at 10:44 amTotally! Any milk will work great.
Laurel says
November 10, 2017 at 6:15 amI used to make 3-4 servings of oatmeal then daily mix 1 serving oatmeal with an egg and whatever else then pop in microwave. Mixing egg into cold oats eliminates problem of separation and is very quick in am.
Turtle says
January 3, 2018 at 5:52 pmI do my teff/pat groats/etc. porridge that way too, except didn’t know I could add the egg afterwards. Thanks!
Beth says
January 3, 2018 at 3:26 pmcan you use 1 minute quick cooking oatmeal with the egg or wouldn’t that work? I don’t want salmonella. What brand gluten free oats do you use? Why do you avoid gluten?
Brittany Mullins says
January 3, 2018 at 3:49 pmTotally. Just be sure the egg is cooked through. I think it should work fine!
I was avoiding gluten because of a doctor recommendation. I had high inflammation levels and he thought eliminating gluten would help. I was 100% gluten-free for over a year and now I eat it sparingly.
Turtle says
January 3, 2018 at 5:50 pmI don’t actually use a pan at all to prepare my oatmeal, have always just poured boiled water over the oats and fixins on my bowl and covered for a few minutes – less cleanup! That said, however, I may just start using a pan too, in order to add the eggs. Gonna try it, have an apple waiting!
Frances says
May 17, 2018 at 5:24 pmA favorite oatmeal combination. Like the beaten egg in this as it makes it light and also keeps me going longer then usual before I get hungry.
★★★★★
Kim says
November 20, 2018 at 2:07 pmThis is delicious & it kept me full all morning. I will definitely make this again.