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Oatmeal and egg white recipe with banana and blueberries

Oatmeal and Egg White Recipe

Thick, fluffy, high-protein oatmeal made with rolled oats and egg whites. The egg whites are slowly stirred into partially cooked oats for a creamy texture without scrambled egg pieces.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 1 cup water milk, or a combination
  • 1 small pinch salt
  • 1/2 small ripe banana mashed (optional)
  • 1/2 cup liquid egg whites
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Fruit seeds, or nut butter, for topping

Method
 

  1. Add the rolled oats, water or milk, and salt to a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the oats begin to soften.
  3. Stir in the mashed banana, if using, then reduce the heat to low.
  4. Slowly pour the liquid egg whites into the oatmeal while stirring or whisking continuously.
  5. Continue cooking over low heat for 2 to 3 minutes, stirring constantly, until the oatmeal becomes thick, creamy, and fluffy.
  6. Remove the saucepan from the heat and stir in the cinnamon and vanilla extract.
  7. Transfer the oatmeal to a serving bowl, add your preferred fruit, seeds, or nut butter, and serve warm.

Notes

Keep the heat low when adding the egg whites and stir continuously to prevent scrambled egg pieces.
Carton egg whites or approximately four large egg whites can be used.
For thicker oatmeal, cook for an additional 1 to 2 minutes.
If the oatmeal becomes too thick, stir in a small splash of milk or water.
For a banana-free version, simply omit the banana or replace it with applesauce, pumpkin puree, berries, or your preferred sweetener.
Use certified gluten-free oats if you need the recipe to be gluten-free