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 I’ve been loving this fall.
There’s pumpkin involved and it’s packed with a hefty dose of protein. Get excited because it’s good!!
I’ve been making egg white oatmeal for years, but hadn’t had them in a while since I don’t typically eat hot oatmeal over the summer. I’m all about overnight oats or smoothies when it’s hot out.
Julie’s 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.
Adding Egg Whites
I know adding egg whites to your oatmeal sounds a little odd if you’ve never done it before, but it’s 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 you’re adding them to the saucepan and as they cook.
Trust me on this… one time I got distracted and didn’t keep up with the stirring… I ended up with a bowl of oatmeal + scrambled egg white chunks. Not so appetizing.
Don’t worry though, if you take my advice and follow the recipe, you’ll end up with a delicious looking bowl of protein oats like what you see below. Pinky promise. 😉
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!
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!
Heat on stovetop: In saucepan over high heat, combine the almond milk, water, banana slices, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
Cook: Once boiling, add the oatmeal. Turn the heat down and cook until most of the liquid is absorbed (about 5-6 minutes).
Stir in egg whites: 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.
Serve: 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, but feel free to use a variety of nuts, nut butter or sweeteners. Enjoy!
Category:Breakfast
Method:Stovetop
Cuisine:American
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
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Yay!! I’m so glad you tried the egg white version and liked it. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3
I 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!
can 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?
Totally. 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.
I 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.
This 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!
So 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. 🙂
This 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. 🙂
Oh 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!
What 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?
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When you calculate nutrition of one bowl … is that 1 cup ? What would the measurement be ? Thanks , it’s delicious
★★★★★
It’s about a 1/2 cup give or take. 🙂
Delish and protein packed: great for a post run meal.
★★★★
This was delicious!! I eat oatmeal every day (I guess you could say I’m obsessed) and this was an awesome variation of it!! So yummy and filling!!
★★★★★
Yay!! I’m so glad you tried the egg white version and liked it. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3
Just made this for breakfast – delicious!! Perfect for a rainy January morning. Thank you!
Yay!! So glad you tried and enjoyed this recipe, Michelle! 🙂
Can I add egg yolks to it too?
Totally! I would do 1-2 full eggs.
This is delicious & it kept me full all morning. I will definitely make this again.
A 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.
★★★★★
I 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!
can 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?
Totally. 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.
I 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.
I do my teff/pat groats/etc. porridge that way too, except didn’t know I could add the egg afterwards. Thanks!
Can this be made with whole milk instead of almond milk?
Totally! Any milk will work great.
Yum! It’s definitely important to keep whisking the egg whites. Eggy oats aren’t too palatable. 🙂
Can you make this with one whole egg instead of whites only? I love my yolks 🙂
Definitely! Whole eggs will work just fine.
Can you make,this with steel cut oats?
Totally. They will just take longer to cook.
Any way these can be made in the microwave?
Sure! Here’s a recipe from my friend that uses the microwave: http://www.pbfingers.com/2014/09/17/three-minute-egg-white-oatmeal/
can this be done with steel cut oats as well?
Sure! You’ll just have to cook the oats longer.
This looks absolutely scrumptious.
Anyone has tried making it in advance?
This 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!
I 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?
So 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. 🙂
This 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. 🙂
Oh 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!
Good minds think alike. 🙂
I have the exact same question!
I love adding egg whites to oats– adds a nice flavor, fluff and protein!
What 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?
Yeah, I’ve always tried to buy gluten-free oats so luckily that wasn’t a big change for me. 🙂