Egg and Oat Combo Bowl
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.
- 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
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!
Serving: 1bowl | Calories: 345kcal | Carbohydrates: 32g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 278mg | Fiber: 6g | Sugar: 2g