Fluffy egg white oatmeal
12 min · 30 g protein · 383 cals / serving
The bodybuilder's trick that turns half a cup of oats into a towering, custardy bowl: egg whites stirred in for the last few minutes puff the oatmeal up and add a big hit of protein without any eggy taste. Banana, cinnamon and vanilla give it a gentle banana bread flavor.
Ingredients
- 1/2 cup rolled oats
- 2/3 cup water
- 1/4 cup skim milk
- 1/3 banana, mashed
- a pinch salt
- 1/2 tsp ground cinnamon
- 3/4 cup liquid egg white, liquid egg whites from a carton
- 1/2 tsp vanilla extract
To serve
- 3/4 cup strawberries, sliced
- 1 tbsp powdered peanut butter
- 1 tbsp water, to mix with the peanut butter powder
Steps
- Bring the water, milk, mashed banana, salt and cinnamon to a simmer in a small saucepan, stir in the oats and cook over medium-low heat for 3–4 minutes, until most of the liquid is absorbed.
- Turn the heat to low. Pour in the egg whites in a slow stream while stirring constantly, then keep stirring for 3–4 minutes. The oatmeal turns pale, thickens and visibly puffs; it is done when no liquid egg white remains and the whites are fully set (160°F).
- Take it off the heat and stir in the vanilla.
- Spoon into a bowl, top with the strawberries, and drizzle over the peanut butter powder stirred smooth with the tablespoon of water.
Good to know
Will it taste eggy?
No, as long as you keep stirring over low heat. The whites disappear into the oats and just make them creamy. Stop stirring, or turn the heat up, and you get flecks of scrambled egg.
Fresh egg whites instead of a carton?
Five or six large whites is about the same. Whisk them with a fork first so they pour in evenly.
Per
- Calories
- 72
- Protein
- (34%)
- 6 g
- Fat
- (11%)
- 1 g
- Carbohydrates
- (56%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 128 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 383 kcal goes into the pot and 615 g of ingredients comes out as about 535 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.