While cooking egg whites into oatmeal may sound strange, it’s actually pretty good. The egg whites give the oatmeal an easy protein boost, which is awesome. They also add volume and creaminess to the oatmeal, which is also awesome.
Another great thing about this recipe is that it only takes about five minutes to prepare. Alternatively, you can make it the night before, then either reheat it in the morning or eat it cold. I’ve done both, and I like it either way.
A Couple of Warnings
First, you’ll probably have to experiment with the amount of water you use to get the oatmeal to a consistency that you like. More water will make it runnier, while less water will make it thicker and more custard-like.
Second, after you initially cook the oatmeal, then add the egg whites and cook again for one minute, start watching the oatmeal closely while it cooks, as it has a tendency to bubble over and make a mess in the microwave.
And Some Final Tips
Finally, a tip for making this quickly is to do it all in a two-cup glass measuring cup. Weigh out the oats in the measuring cup first. The fill it to about the 1.5 line with water and proceed with the recipe as listed. This way, you only dirty one dish.
Egg whites have a fairly neutral taste, so it’s easy to flavor it up any way you like. My favorite combination is stevia extract, cinnamon and vanilla extract. Depending on what my calorie intake is at a given time, I may or may not add the peanut butter.
Here are some other ideas:
- Cinnamon, nutmeg and vanilla extract
- Pumpkin pie spice and vanilla extract
- Cocoa powder and peanut butter or PB2
- Almond extract and cinnamon or allspice
- Maple extract, cinnamon and almond butter
- Vanilla extract and coconut butter or extract
I hope you enjoy the recipe. Play around with it and find a way of doing it that works for you. And remember, this doesn’t just have to be for breakfast. It makes a great pre or post-workout meal, too. Please feel free to leave a comment if you have questions or feedback.