When I started this blog, I didn’t expect I’d be thrilled to share a bowl of oatmeal. But then I made this recipe, and realized how transformative oatmeal can be.
What makes an oatmeal recipe so special? The fact that it’s whipped. I stir egg whites into the oats while they’re cooking, which not only adds protein for staying power, but also creates this extremely fluffy, whipped texture–not unlike tapioca pudding! It’s so much more filling than oatmeal made with liquid only, because the oats and egg whites puff up and the bowl doubles in volume. Sometimes I like to stir in a half tablespoon of unsalted butter just to add a little richness, but you can leave it out if you want; the bowl will still be creamy, and just as lovely without it! Add whatever you love for toppings–fruit, nuts, even a spoonful of peanut butter is delicious because it melts into the hot oats.
You won’t believe how filling this breakfast is, especially for only 218 calories. Enjoy!
Whipped Oatmeal Made with Egg Whites
- 1/2 cup old fashioned rolled oats
- 4 egg whites beaten with a fork until frothy
- ½ teaspoon pure vanilla extract
- In a small pot, combine the oats with 1 cup water. Bring to a simmer over medium-high heat, then reduce the heat to medium, stirring occasionally, until the oats have absorbed most of the water but are still a little loose, about 4 minutes.
- Pour in the beaten egg whites and whip vigorously with a fork or whisk to incorporate them with the oatmeal. Cook until the mixture is creamy and fluffy, about 3 minutes.
- Stir in the vanilla. Turn off the heat, cover the pot, and let the oats sit and puff, 3 to 5 minutes. Serve with whatever toppings you like!