Egg white oatmeal is an easy high protein breakfast you can make for your busy mornings in under 10 minutes. It is thick, fluffy, and super filling.
I love a simple bowl of oats for my breakfast, as they are healthy and wholesome. Apart from this egg white oatmeal, I also like to prepare Instant Pot Oatmeal, Strawberry Overnight Oats, Overnight Oats With Coconut Milk and Coffee Overnight Oats.
About This Recipe
This warm and filling egg white oatmeal is a simple breakfast recipe where egg whites are added to your regular oatmeal. It is a great way to sneak in some protein in your oatmeal and since egg whites don’t taste like anything, then why not?
The recipe is prepared using simple ingredients and comes together in just 10 minutes. These high-protein, super-healthy oatmeals are fluffier and airier than the regular ones too. Top them with your choice of toppings for a warm, comforting breakfast.
There are just 2 things you want to keep in mind while making these oats
- You don’t want to overcook the egg whites because they will get rubbery.
- Make sure you stir them continuously to avoid scrambling and become fluffy instead.
Oats – Use rolled oats (old-fashioned oats) as they have the perfect texture when cooked. Instant oats become mushy after cooking and steel-cut oats will take longer to cook.
Almond Milk – I made these oatmeals dairy-free and used almond milk to cook them. If that is not your concern, then you can cook them in regular milk too. You can also cook them in water or use a mix of water and milk.
Eggs Whites – You can either get the egg whites by separating them from the yolk or buy egg whites in a carton at the grocery store. I always have a tray of organic eggs stored in my fridge, so I prefer to crack open a few eggs and separate the whites from the yolk.
You can separate the egg white from the yolk using a slotted spoon. Choose a spoon that is not wide enough, that yolk slips from the same. Hold the spoon over a wide bowl. Now, break an egg over the spoon and let the egg whites slip in the bowl. Shake the spoon a little to help the extra egg whites slip from the spoon.
In another method, take a wide bowl. Break an egg from the middle and keep transferring the yolk from one halved shell to another, letting the egg whites slip in the bowl. Once done, discard the yolk or keep it aside to use in other dishes and use the egg whites for the oatmeal.
Spices – This oatmeal is subtly spiced with ground cinnamon and ground nutmeg, which adds a distinct flavor and aroma to it. You can even add ground ginger for an additional taste.
Maple syrup – Add in some sweetness with maple syrup. You can even use honey or any other sweetener that you prefer. Sugar free substitutes like stevia or monk fruits also works fine.
You can also add a mashed ripe banana while cooking the oats to add a little texture and natural sweetness.
Egg White Health Benefits
It is said that 60% of the protein in the eggs, is in the egg whites. The yolk is also filled with nutrition, but if you want a protein-rich and low-calorie diet, you should include egg whites in your meals. It is also very low in saturated fat and cholesterol, which is definitely a win-win for healthy meals.
How to make Egg White Oatmeal?
Add 1 cup almond milk to a medium size saucepan and bring it to a boil over medium high heat.
Add ½ cup rolled oats to the pan and reduce the heat to medium-low.
Cook until almost all the milk is absorbed and the oats are softened (8-10 minutes).
Stir in ¼ cup egg whites (from approx 2 large eggs), ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 2 teaspoon maple syrup and cook on medium heat for 2 minutes stirring continuously. Stirring will keep the egg whites from scrambling and they will turn into a thick, fluffy consistency instead.
Add some more milk if the oats are thick for your liking and cook until warm.
Transfer the oatmeal in 2 serving bowls. Top with fresh fruits, nut butter or other toppings of your choice and serve warm.
Frequently Asked Questions
Actually, you can’t even taste the eggs nor the texture is too different from the regular oatmeal. The addition of egg whites just makes the oats a little richer and fluffier.
I am sure you can do it, but I feel it will make it taste a little “Eggy”. It will also change the texture of the oatmeal, and therefore I prefer to make it in the pan itself.
Make it fresh! Do not keep it for later consumption, as the texture and taste might differ.
This is definitely the favorite part of oatmeals, the TOPPINGS. I often indulge in different toppings depending on what I feel like eating. Some of these toppings are,
- Seasonal fruits, freshly chopped – Banana, strawberries, mixed berries, kiwi, mango, etc.
- Nuts & Seeds – Almonds, walnuts, sunflower seeds, pumpkin seeds, flax seeds, pistachios, etc.
- Nut Butters – Almond butter, peanut butter, sunflower seed butter, etc.
- Granola of your choice.
- Coconut flakes, cocoa nibs, chocolate chips, etc.
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Egg White Oatmeal Recipe
- 1 cup almond milk (you can use regular milk if dairy free is not your requirement.)
- ½ cup rolled oats
- ¼ cup egg whites (or whites from 2 large eggs)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons maple syrup (honey or sugar also works fine.)
- Add almond milk to a medium size saucepan and bring it to a boil over medium high heat.
- Add rolled oats to the pan and reduce the heat to medium-low.
- Cook until almost all the milk is absorbed and the oats are softened (8-10 minutes).
- Stir in egg whites, ground cinnamon, ground nutmeg, and maple syrup and cook on medium heat for 2 minutes stirring continuously. Stirring will keep the egg whites from scrambling and they will turn into a thick, fluffy consistency instead.
- Add some more milk if the oats are thick for your liking and cook until warm.
- Transfer the oatmeal in 2 serving bowls.
- Top with fresh fruits, nut butter or other toppings of your choice and serve warm.