1cupalmond milkyou can use regular milk if dairy free is not your requirement.
¼cupegg whitesor whites from 2 large eggs
2teaspoonsmaple syruphoney 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.
Stir in some cocoa powder while cooking to make a chocolate version of these.Add one mashed overripe banana while cooking. It not only gives a lovely texture to the oatmeal but also sweetens it.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.