I have never been a big fan of oatmeal. I know it’s healthy and all, but something about the texture and taste has always been a little bland, boring, and basically “blah,” to me. Then I found a recipe for a protein packed version that uses fruit, egg whites and peanut butter to create a super satisfying breakfast that tastes delicious. The egg whites give it a lighter, fluffier texture—not to mention an extra pop of protein. It takes a little more time to prepare (about 15 min. start to finish) so I usually save it for weekends rather than harried weekday mornings. Check it out and tell us what you think.
Egg White Oatmeal
1/2 Cup Rolled Oats
1/2 Cup Plus One Tablespoon Unsweetened Almond Milk
6 Large Fresh (or frozen, thawed) strawberries, cored and chopped
2 Tsps Honey
1/3 C Water
1/2 Tsp Vanilla Extract
Pinch of Salt (optional)
1/3 Cup Liquid Egg Whites (or 3 large egg whites)
1 Tbsp Peanut Butter (preferably natural and unsweetened)
In a small pot, heat oats, 1/2 cup almond milk, 1/3 cup water, strawberries, honey, vanilla, and salt to a boil. Reduce and simmer, stirring occasionally until mixture is thick (apx 7 minutes). Remove from heat.
In a bowl, whisk egg whites until slightly bubbly. Add cooked oatmeal to egg whites a spoonful at a time, whisking between each addition, until oatmeal is fully incorporated.
Put mixture back into pot and cook over low heat, stirring constantly, until oats are thick (apx 2 minutes). Be sure not to urn heat up too high or eggs will scramble.
Mix together peanut butter and remaining 1 tbsp almond milk to make a peanut butter sauce. Top oatmeal with peanut butter sauce and fresh berries.
13 g fat (2 g saturated)
51 g carbs
8 g fiber
20 g protein.