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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.
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4.46 from 170 votes

Egg White Oatmeal

Add protein to your oatmeal by adding egg whites. The end result is a bowl of thick, fluffy and filling oatmeal. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: egg white oatmeal
Servings: 1
Author: Brittany Mullins

Ingredients

  • ½ cup old fashioned oats
  • ½ banana sliced (optional)*
  • ½ teaspoon cinnamon
  • pinch of sea salt
  • 1 cup water milk or a blend of both
  • ¼ cup egg whites*

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

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