Whipped Oatmeal Made with Egg Whites
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!
Servings: 1 Serving
- 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!
Calories: 218kcal | Carbohydrates: 28g | Protein: 19g | Fat: 3g | Sugar: 2g