I’ve been experimenting recently with cooking egg whites into oatmeal. I know it’s not rocket science, but for some reason, I just hadn’t gotten around to it until a few weeks ago, when my need for protein started reaching new levels of WTF. I blame a crazy-busy schedule and focusing more on strength-building exercises than on cardio.
After a few (very ugly) attempts, I’m finally starting to get the hang of it. Thanks for your tips, guys! It seems adding the whites and whisking for the last couple minutes seems to be the trick. I’ve also been covering the pot with a lid for a few minutes after cooking. So far, I’ve found it works fantastically with my zucchini bread oatmeal, but I’ve been trying other combos when I have the time.
I had today off since I worked six long-ass days in a row last week, so instead of studying for tonight’s exam, I whipped up this recipe to share with you. You can make it for one or double/triple/quadruple the ingredients so you have leftovers to reheat later in the week.
- ~1 cup water
- 1/3 cup rolled oats
- 1 tbsp chia seeds (optional)
- 1 tbsp cocoa powder
- cinnamon to taste
- 1/2 ripe banana, cup up
- 1/2 c cranberries (optional, but delicious/convenient if you have some to use up)
- 1/4 tsp vanilla extract
- 1/4 c egg whites (or 1-2 whites from whole eggs)
- Bring water to a boil. Stir in oats, chia seeds, cocoa, and cinnamon and lower heat.
- Add banana and cranberry (if using). Cook ~5-10 minutes. Stir periodically, breaking up banana pieces.
- When water is almost all absorbed, add the vanilla. Add egg whites and whisk 2-3 minutes.
- Cover pot with a lid for ~5 minutes.
- Remove lid and transfer oats to a bowl. Top with desired toppings and enjoy.
Do you like egg whites in your oatmeal? What was the best breakfast you had recently?