Chocolate Oatmeal with Egg Whites
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.
Ingredients:
- ~1 cup water
- 1/3 cup rolled oats
- 1 tbsp chia seeds
- 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)
Directions:
- 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.
- Top with desired toppings and enjoy.
Do you like egg whites in your oatmeal? What was the best breakfast you had recently?
Keeping It Real Food 
December 17, 2012 at 3:12 pm
I haven’t put eggs – white or whole- in my oats for so long! I always put chia in for extra staying power, but I’ll have to do oats soon, too.
Hmm, the best TWO things I had for breakfast lately were a bagel with lox and cream cheese, and and an egg white omelet with spinach, tomato, mushrooms + feta.
December 17, 2012 at 8:01 pm
Both of those breakfasts sounds amazing. I’ve been craving that exact omelet lately, but for whatever reason, it needs to be from a diner. It’s just not the same if I make it at home!
December 17, 2012 at 3:57 pm
I’ve never put eggwhites in my oatmeal but it sounds like an easy way to amp up the protein! I have to say, on Saturday I went out for breakfast and had nova lox eggs benedict.. it was amazing
December 17, 2012 at 8:02 pm
I only had something like that once, in freaking Denver, of all places, at this sketchy all-you-can-eat buffet at a bar. I’m sure yours was much more delicious!
December 17, 2012 at 4:38 pm
Yum! And so much protein!
December 17, 2012 at 8:04 pm
It actually kept me full all morning—I’m a fan!
December 18, 2012 at 6:52 pm
Yesss! I can’t tell whether I love egg whites in my oatmeal because it adds a good fluffiness or if it’s just the placebo effect because I know it’s going to keep me full for longer. The mid-morning hunger attack is one of my worst enemies
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