The Best 300 Calorie Oatmeal You’ll Ever Have

by Andie Mitchell on December 12, 2011


Trust me when I say that as a food writer,

as someone who recently signed a contract to pen two books with Clarkson Potter,

and someone who’ll have her cake, eat it, and then eat yours,

a post about whipped and buttery rolled oats was the last thing I thought this blog would see.


As unlikely as unlikely goes,

here she is.

The absolute best

300 calorie,

all natural,

whole grain,

filling beyond filling,


you’re going to taste on a weekday morning.


I’ve uncovered the secret to filling my bowl nearly to the brim with




and creamy



And this,


I just have to share.


Your day (and mine)


will not

start better.

Step-by-Step Guide to Fluffy Whipped Oatmeal:

















Egg White Whipped Oatmeal

  • 2/3 cup old fashioned rolled oats
  • 4 egg whites, beaten with a fork until frothy
  • ½ tablespoon salted butter
  • ½ teaspoon pure vanilla extract
  1. In a small pot, combine oats with 1 1/3 cups water (always double the amount of water to the amount of oats. Ex: ½ cup oats cook in 1 cup water).
  2. Heat on the stovetop, uncovered, on medium-high heat until the mixture comes to a simmer (about 4 minutes). Stir and reduce the heat to medium-low. Cook for about 5 minutes, stirring frequently, until the oats have absorbed much of the water.
  3. Pour in the egg whites and vanilla and whip vigorously with a fork, until the mixture is well blended. Raise the burner heat to medium. Stir in the butter.
  4. Continue to cook for 4 minutes more, bringing the oats back to a simmer and stirring frequently.
  5. When the oats have absorbed all of the water and the egg whites have caused them to puff and appear creamy, cover the pot and remove it from heat. Let the oats sit, covered, for 5 minutes. Stir and serve immediately.

serves 1


{ 98 comments… read them below or add one }

Katie G December 12, 2011 at 6:44 am

I’ve heard people on the Weight Watchers message boards mention doing this but I’ve yet to try it. I spent the entire fall this year adding canned pumpkinand banana to my oatmeal. It wasn’t very pretty to look at, but boy, was it filled to the brim, nutricious, and delicious!


Katie G December 12, 2011 at 6:46 am

By the way, I hope you’ll post pictures again this year of your mom’s beautiful Christmas decorations. That was my favorite post last year!


Theresa December 12, 2011 at 7:16 am

Oh, this is brilliant. I love oatmeal for breakfast but since it’s all carbs I find myself ravenous an hour later. Adding egg whites is a genius way to add protein to my favorite winter breakfast. Can’t wait to try it!


Tony May 28, 2013 at 5:06 am

Oats contain protein. They are not “all carbs.”

Adding egg whites would add -more- protein.


Amanda December 12, 2011 at 7:29 am

That sounds delicious. :) I notice you mention sometimes on your blog that you use peanut butter in your oatmeal too. Do you use natural peanut butter? Or say, skip/jiffy/kraft?


admin December 14, 2011 at 12:41 pm

Hey Amanda! Yes, I’ll absolutely post the banana peanut butter oats soon :) I use natural peanut butter- any kind that has only these ingredients: peanuts, salt


Kristen @ Chocolate Covered Kristen December 12, 2011 at 7:32 am

Mmmmm – nothing like oatmeal on a cold morning. I’ll have to try out the egg whites. Never thought of that! I’m always trying to up the protein, but adding protein powder tastes like chalk and sometimes I end up with too many extra calories worth of nut butter.


Ashley December 12, 2011 at 7:35 am

Eggs in oats are the best! Using the whole egg is even better. I make a version with 2 whole eggs, cinnamon, vanilla + maple syrup = french toast oats :)


stephanie @ providence handmade December 12, 2011 at 10:23 am

Ashley, that sounds delicious!! Care to share the recipe? Thanks! :)


Chelsea December 11, 2012 at 4:26 pm

Oh my heavens, that sounds incredible. Guess what’s for breakfast tomorrow? I will omit the maple syrup, but i always felt like French toast got a lot of it’s richness from the yolk anyway.


Robert February 3, 2013 at 1:25 pm

You should try adding honey, instead of syrup, to make it even healthier – and it’s delicious.


Megan @ Tales of an HBS Wife December 12, 2011 at 7:55 am

Delicious and healthy – a perfect combination!


Jenny December 12, 2011 at 8:52 am

these look great! unfortunately, stove top oats and I don’t mix. I’m too lazy :) Do you think these would work in the microwave?


Kim January 22, 2012 at 10:15 am

Yes, I make my oatmeal in the microwave everyday at work. I use one cup of oats, 1 and 3/4 cups of water, microwave for 2 1/2 minutes, mix, then one more minute. Then I add my raisens or dried cranberries, or whatever else I am in the mood for. You have to stay pretty close to the microwave the last minute so the oats don’t boil over the edge of the bowl. I use the Quaker Oats Old fashioned (not the Quaker quick oats). And, this is for two servings, half a cup of oats don’t fill me up! Hope that helps! =)


Liz @ Tip Top Shape December 12, 2011 at 9:16 am

Looks fantastic!


Ellen @ Black & White & Loved All Over December 12, 2011 at 9:54 am

great idea about the egg whites!!


The Mrs @ Success Along the Weigh December 12, 2011 at 10:00 am

Good gravy that looks like goodness in a bowl. Lots of filling protein too! YUM!


stephanie @ providence handmade December 12, 2011 at 10:24 am

This is genius!! Thank you! :)


Bertram Whitman December 12, 2011 at 11:13 am

Have you tried making oatmeal with nonfat milk? It’s one of my favorite ways to enjoy – very creamy without the fat. I like to finish it with dried currants and honey.


Brittany @ GOtheXtraMile December 12, 2011 at 11:15 am

I’ve heard so many people eating egg whites in oatmeal. I haven’t tried it yet, but I will definitely be trying your method! :)


Katie December 12, 2011 at 1:18 pm

My sister makes them in the microwave. Cook like you regularly would, crack an egg in at the end. The hot oatmeal will cook the egg.


Stephanie @cookinfanatic December 12, 2011 at 2:54 pm

So random, but I just tried egg whites in my oat bran yesterday morning and I fell IN LOVE. I do a mix of sweet and savory too using oat bran plus raisins, coconut oil, chia seeds, milk and egg whites. Oh it is SO GOOD. Come to think of it, I’ve never had butter in oats before either, but I’m thinking that is something i could totally get into! ;)


Maureen December 12, 2011 at 7:25 pm

mmmm….I need to try this, now that the mornings are so dang cold!


Lu @ A Mix of it All December 12, 2011 at 7:53 pm

Brilliant! I love the idea of adding an egg white. I know it’s not as healthy, but sometimes I make savory oats with a poached egg on top. It’s delicious. There might be bacon involved… Veggie Bacon.


admin December 14, 2011 at 12:42 pm

That sounds amazing. I love a poached egg on oats


*Andrea* December 12, 2011 at 8:13 pm

looks so great!!! when do you add the butter?

so excited for your books!!


admin December 14, 2011 at 12:42 pm

Hey! Sorry, just updated the recipe- add the butter after you whip in the egg whites!


Karista December 12, 2011 at 9:00 pm

Andie! What a great recipe! Protein and whole grain in one dish. Yum.


Lea @ Healthy Coconut December 12, 2011 at 10:04 pm

I used to cook my oatmeal this way and I loved how fluffy it was.

I think I stopped because using that much eggs every day got pricey. I tried using liquid egg white and it didn’t have the same texture or taste.


johnny December 13, 2011 at 3:10 am

I guess I’ve led a sheltered life, I’ve never heard of adding whipped egg whites to oatmeal. It looks fantastic and I’m sure tastes as good as it looks. So glad to hear the confidence in your blog. You are deserving of all you recieve. :)


Megs @ Little Stirrings December 13, 2011 at 4:30 am

This looks fantastic – I’m following through your comments trying to figure out if anyone’s tried it with egg white substitute? I’d love to have a more filling oatmeal since even making it with walnuts leaves me starving by 10:30am, but I’m pretty sure I can’t afford 4 eggs a day for breakfast! :)


Bianca @ Confessions of a Chocoholic December 13, 2011 at 5:46 am

I absolutely love oatmeal but have never tried it with egg whites. You know I will be making these ASAP!!


Miss McBooty December 13, 2011 at 7:15 am

Looks beautiful, like always! I also love Katie G’s suggestion of adding pumpkin to my oatmeal. I will definitely try this. Yummy.


Lucie December 13, 2011 at 7:35 am

Hmmm…egg whites? I’m squeamish! thanks for the idea?

I do love my oatmeal, though. I often cook it so slowwwwleeee, with dried fruit. Then, either peanut butter or butter, maybe a spoonful of protein powder.

I love creamy though, and I’m not hungry for hours!


Giulia December 13, 2011 at 8:29 am

I love having oatmeal in the morning and i find it keeps me full right until lunch perfectly. I usually do mine with apple, cinnamon or other fruit and nut combinations, but never egg. I wouldn’t mind trying the “french toast” version someone left in the comments too. Great recipe!


Carole December 13, 2011 at 8:59 am

I guess I’ve been living under a rock too, because I never heard of adding egg whites to oatmeal! This would solve my problem of needing protein in the morning to stabilize blood sugar. Trying it soon.


Angel December 13, 2011 at 9:50 am

Anyone know if this still tastes good if you make a big batch and refrigerate/microwave for the week? I am out the door by 5:20 every morning and I don’t have time to stand at the stove for breakfast. Thanks!


Amanda January 5, 2012 at 11:37 am

It probably won’t be as good, but I plan on trying it! I’ll let you know how it goes… or if you’ve tried it already, you can tell me! <3


Rivki Locker December 13, 2011 at 9:59 am

What an innovative oatmeal recipe. I’ve never seen egg whites in an oatmeal recipe like that. Bookmarking this to try soon. You have me convinced!


Lyn @LovelyPantry December 13, 2011 at 12:08 pm

Wow, this is an awesome way to add even more goodness to oatmeal! Great!


Saman December 13, 2011 at 12:22 pm

I love adding egg whites to my oatmeal! The only difference for me is a I add a few less oats (1/4 c. dry), less egg white (1/4 c.) and after that’s all cooked I add a mashed banana for sweetness. Nothing else fills me up till lunch like this!


Heather December 13, 2011 at 6:06 pm

I’ve always thought of adding egg whites to oatmeal but was always too lazy to try – thanks for the recipe!


Heather December 13, 2011 at 8:21 pm

Looks great! I just want to know when to add the butter? I can’t wait to try this, thanks for posting!


eleanore December 14, 2011 at 6:49 am

I was a little unsure about the eggwhites, but it was delicious and so filling!! Thanks for sharing.

I was wondering, at what point do we put in the butter? thanks!


Evita December 14, 2011 at 7:02 am

I love oats :) but I never tried this recipe :) I usually making them with water and milk without butter but I sometimes use dry fruit or nuts :) with jam!


Brittany December 14, 2011 at 7:05 am

This sounds delicious! I can’t wait to try out your method.


Amanda V December 14, 2011 at 9:22 am

Interesting! I eat oatmeal almost every day and sometimes get bored with it. I’ve heard of adding egg whites but have never tried it. I will definitely be trying this soon! :)


francine December 14, 2011 at 2:34 pm

oh my gosh, i LOVE oatmeal!! thank you for sharing this!!! (:


kristen @ verbs and vignettes December 14, 2011 at 5:17 pm

oh, my. i’ve heard about adding eggs (which may make it taste like french toast, i’ve heard), and egg whites to oatmeal. but it has never looked so delicious! wow.


Melanie December 16, 2011 at 3:56 pm

Hi Andie, what a great website you have. I’ve tried your oatmeal twice now and I’m hooked. The only difference is,to serve I sprinkle on Rapadura sugar which I’ve recently found and tastes absolutely amazing. I also added freshly grated nutmeg the second time. Delicious!


Pamela December 20, 2011 at 10:13 am

Tried this but with cream of wheat…so good!!


Veronike W December 21, 2011 at 4:14 pm

Usually when I have breakfast I’m hungry within a couple of hours….but I had this delicious oatmeal for breakfast and I was so full that I actually missed my lunch hour! I thought 4 eggs was a lot but it definitely works at filling me up :)
So good…yet again :)


Allie S. December 22, 2011 at 12:53 pm

I usually have to doctor my oats up with sweetener, but these are amazing as is. This is the only way I’ve made egg white oats where they didn’t end up with little white strings of egg.

I haven’t been able to eat the whole portion in one sitting yet, but at least I always end up with a snack for later. :)


Shoni December 30, 2011 at 4:06 pm

Wow…such an interesting recipe. I’m definitely going to have to try it. I love oatmeal but rarely eat it. My mom used to load ours up with brown sugar, so I’ve found that the only way I really enjoy it is if it’s super sweet.

Maybe this recipe will do that trick!



Britney January 2, 2012 at 9:35 am

I love oatmeal. I tryed this using liquid egg whites and it turned out great. I also put in walnuts, cranberries & honey. Does this also work with steel cut oats?


Cookie and Kate January 3, 2012 at 9:26 am

I currently find myself in a torrid love affair with steel cut oats, but I’ll definitely give your technique a chance. I believe you that the egg white would add a lot of fluffy texture to a regular bowl of oatmeal!


Kristy January 8, 2012 at 11:22 am

I just tried this (no, literally, just put the bowl in the sink), and adding the egg whites really makes a delicious difference. Your blog is awesome, and I think you’re a great writer. Good luck with the books!


Julie January 9, 2012 at 7:51 pm

Can’t wait to try this. I make a pancake (sounds weird) with oatmeal and a smashed banana and two egg whites with a little vanilla and cinnamon that is delicious and filling!


Mandi January 18, 2012 at 10:39 am

Do you ever use this recipe for your Sunday big pot of oats? Does it reheat well for later in the week?


admin January 18, 2012 at 10:58 am

Hey Mandi! No, when I make the big pot on Sundays, I use 5 whole eggs for the big batch (2/3 cup oats x 5 servings + 5 whole eggs + water).

It does reheat in the microwave, but you need to add water and then stir super vigorously, then heat a bit more and re-stir. Secret? I’m super crazy and am into the thick slab that it becomes without really stirring. I will just eat it after reheating and not stirring. It’s thicker than thick. Weird? Yes.


Mandi January 29, 2012 at 4:43 pm

Thanks Andie. I’m new to oatmeal – I’ve only ever had the instant stuff and I hated it. Tomorrow morning will be my first ever bowl of “real” oatmeal. I’ll let you know what I think!


Csilla January 25, 2012 at 2:28 am

I can’t emphasize enough how much I LOVE this recipe! I tried it out last night and I was amazed how much flavor the egg whites give to plain old oatmeal! And I wasn’t even a huge fan of oatmeal, well until now :) Thank you for the enlightenment :)


Dimas February 2, 2012 at 7:54 am

I bleveie that the entire phenomonon of George Bush has been an experiment in democracy by Carl Rove. I really hopes he writes the book. NBC News reported that President Bush would rather be talking about taxes than talking about Iraq. I think they are wrong. President Bush doesn’t really care what he talks about because what he talks about is a smoke screen to divert attention away from the real strategy. Bush and Rove are planning to win the election – retain majority – through the whisper campaigns that will start next week. These whisper campaigns will bring people out to vote against stem cell research, gay marriage, abortion illegal immigrants, welfare, and every other hot button fear that they can think up and aim at their base. These issues are not part of candidate platforms but are part of ballot referenda. They have been carefully researched to be regional. They were quietly placed on the ballots months ago. Look at those in the various states. Then listen for the whispers. That will bring people out to vote. and while they are voting for “conservative” issues or voting against “liberal” issues they will also vote for the conservative candidate. And that is why everybody but Bush and his team will be surprised on Wednesday morning, November 8.As two side issues1How about some investigative reporting on voting machines BEFORE the election?2Remember when Bush asked Attorney General Gonzolaz to research what would justify canceling an election? From a Bush perspective, a Democrat majority means impeachment. when the cancel rumors start to fly, THAT’S when you know the Bush team is afraid of losing.Pete BradleyNarragansett, RI


Jen February 2, 2012 at 10:23 am

I just found this and made this recipe for Carrot Cake Oatmeal this morning:

Oh. My. Lovely, lovely, yumminess.


Kim February 16, 2012 at 9:16 am

So I don’t like the flavor of eggs, but I would love to add more protein to my oatmeal. How much egg flavor comes through in this recipe? Or does it mostly just add fluffiness to the oatmeal?


Andie February 17, 2012 at 9:39 am

Hey Kim! I think the egg white flavor is fairly pronounced so I might suggest you avoid adding eggs, unfortunately. Hope you can find a substitute!!



K March 13, 2012 at 4:48 pm

Hi Andie, Would this recipe work for ‘steel cut oats’ as well?


Abdelilah May 29, 2012 at 12:17 am

Hey Mandy/Saonserey/Aliena! Thank you for sharing these repices. Although I’m not a fan of banana, I do enjoy apples. My family was grilling pork chops for dinner tonight, so I decided to give these a try instead (healthier, and I was in the mood for something fruity). Absolutely delicious, and I made enough for 3 comfortable meals with little effort, and in about 8 minutes! I may even try to mix the repices, apple-cocoa might be good. VA:F [1.9.10_1130]please wait…VA:F [1.9.10_1130](from 0 votes)


Jodi @ Jodi, Fat or Not March 24, 2012 at 5:38 am

I know you posted this a while ago…but I just tried it and have to come back and tell you how much loved the oatmeal! It was absolutely the best oatmeal I’ve ever eaten. Great recipe!!!


Laura April 17, 2012 at 1:51 pm

Hi, just wanted to let you know I followed your recipe(though I used peanut butter instead of butter) and it was DELICIOUS. I’ve tried making other egg white/oats combo myself but always ended up gagging however yours is amazing. Thankyou!!! Xxx


Rachel O. August 23, 2012 at 8:14 am

I’m so glad you posted a link to this one in your grocery list blog recently. I just started following you and I’d be sad if I missed this one. I made this for the first time this morning and I’m hooked. Solves my protein with oatmeal problem. Just add some berries and it’s a perfect meal. It’s a little too large of a serving for me though. If I go down to 1/2 cup of oats, do you think 3 egg whites is good?


admin August 23, 2012 at 9:30 am

Yeah I think that you can still use 3 egg whites with 1/2 cup oats! Thanks for trying it, Rachel!


Mrs. P November 15, 2012 at 7:09 am

I tried this today, somewhat hesitantly. I love my oatmeal and was afraid the egg whites would be ‘yucky.’ Surprise – it was great. I added a touch of maple syrup, cream and took some frozen blueberries, heated them with water and blitzed them in the Blendtec. The whole thing was like a blueberry coffee cake. Egg whites rock! Thanks. Mrs. P


Donna Wasman January 11, 2013 at 2:50 am

Oh My! This is wonderful. Tried this morning. Modified oatmeal…used egg whites, peanut butter, marshmallow fluff and some dried blueberries. The blueberries plumped up great and added sweetness. I think I can leave out the marshmallow fluff calories the next round. I am also going to try the whole egg. Thanks to all for ideas.


Jennelle January 17, 2013 at 8:26 am

I am trying this for the first time this morning. I am not a fan of eggs so im not sure but they sure smell good! And I love the idea of adding Peanut butter!


Aleksandra March 12, 2013 at 1:46 pm

My boyfriend’s mom makes something similar to this. She would usually add condensed milk and sugar to make it really sweet. The last time around she left the condensed milk out and it still tasted great. She also makes a salty version of this for some family members (never tried it, not big on salty foods). It all depends on ones taste preference. I’ll definitely give this recipe a try because I’m really trying to cut back on the sugars so this sounds perfect. Thanks!


Kenda April 23, 2013 at 1:27 pm

amazing recipes!!! i’m a stickler for flavor, so i substituted the 1/2 teaspoon of butter for 2 table spoons of reduced fat sugar free raspberry jelly….. (20 calories) it’s so so so SO SOSO GOOD!!!!!!! Thanks so much for an awesome recipe! i liked you on FB and am looking forward to others soon!!!!


OnlineSunshine May 16, 2013 at 5:39 pm

I made this oatmeal this morning (why isn’t it listed on your recipes page?). I hated throwing 4 yolks down the sink, but decided to try it as-is the first time (you can’t say you didn’t like a recipe if you changed it, right?). I did everything you asked and the oatmeal turned out fluffy and creamy as promised.
Will I make it again? Probably not…at least not this version. Why? For one, throwing away egg yolks feels wasteful. I don’t have anything I make that could use the yolks. I also try to avoid butter, so that is also a drawback. And then the fact that they take so long to make…about 20 minutes…is not really practical for my weekday mornings.
Was it filling? Yes. And I was able to make it to lunch without my tummy grumbling.
In the end, the recipe is very good for taste and texture, but not good for time or practicality.
Also, I don’t like unsweetened oatmeal so this probably isn’t the best choice for me.
One last note…I used my non-stick small pan and it kept getting a crust that would flake off as it dried above the line of oatmeal, so that made it difficult to try and keep that crust from falling into the oatmeal.
In the end, on the mornings that I decide to have oatmeal, I think I will do the tomorrow oats…or y’oatmeal as I like to call it.


Andie Mitchell May 17, 2013 at 6:00 pm

Online Sunshine, thank you for such a thoughtful and honest review. I appreciate you trying the oats and reporting back :)



Christina G July 17, 2013 at 4:16 pm

Just made this today, it was surprisingly delish! I say surprisingly because egg whites whipped into oatmeal sounds very diet-y in a body builder sort of way, so I wasn’t expecting to like it so much. It was a refreshing change from the sweetened oatmeal or yogurt bowl breakfasts I usually enjoy.

Thanks for all the wonderful recipes♥


Alina July 18, 2013 at 7:51 pm

made this recipe after you posted it in your “mom’s diet” post earlier this week and I LOVED it. I can’t afford a 300 calorie bowl of oatmeal (8 PP on WW) and I never make 2/3 c oatmeal anyway. I did 1/3c oats and while I know the 2:1 liquid to oats ratio, I seemed to need more water this time. Added the eggs which I prepared in a little dish beforehand and stir stir stir with my wooden spoon (nonstick pan). These were fluffy, and stuck to my bones! Never did brown sugar on top before and it was so rich! Used a full tablespoon for my smaller portion and this was a really perfect 200ish calorie breakfast for me


Roxanna July 30, 2013 at 10:02 pm

As an oatmeal extremist, I am very pleased. Overjoyed, even. I may make half the recipe, or keep half for a last minute “tommoroats” feast.

But i just ate the whole darn thing so who am I kidding?

I read my mom this recipe at lunch the other day and she too made a face – I still may make her try it though!

As always, thanks for the inspirations!


Kim August 5, 2013 at 3:15 pm

OH MY GOODNESS!! Andie…..this was amazing! I LOVED it!! I thought of trying it and then forgot about it until I saw that your mom hated it. Then I thought I just had to try it to see for myself. It was so creamy and actually reminded me of rice pudding. I put raisins, blueberries, banana, and toasted pecans on top with a small dollop of pure maple syrup. Beautiful! It took my love of oatmeal to a whole.nuther.level!! Love your posts…and your recipes! Thank you so much! :)


Jeanette August 7, 2013 at 5:51 pm

Andi, do you have a preference in using just the egg whites or 1 whole egg. Is there much of a difference in texture or taste?


Andie Mitchell August 21, 2013 at 12:26 pm

Hey Jeanette!

I prefer the egg whites because when you beat them beforehand and then whip them into the oatmeal, they fluff up and add tremendous volume. The density of the yolk in the whole egg won’t do that. Taste-wise, the egg whites and whole egg are comparable–both yielding a creamy consistency and flavor not unlike tapioca pudding. What I also like about the egg whites is the lightness in texture.

Hope this helps!



Kristen August 20, 2013 at 11:56 am

Wow that was delicious! I typically make an egg-white scramble with a slice of sprouted whole grain toast for breakfast but was craving oatmeal this morning and this was perfect! I have been working with a personal trainer 3x/week and my diet is very restricted as well. I’ve been building lean muscle mass by eating a balanced carb/protein ratio and this is one of few recipes that I can add to my weekly diet plan! Thanks for a delicious new addition. (I added 1/4 c. raisins and Trader Joes dehydrated Coconut Flakes for extra YUM!)


Andie Mitchell August 21, 2013 at 12:21 pm

Thanks so much Kristen! I’m thrilled you liked it, and the addition of coconut flakes sounds delicious!



ColetteP August 30, 2013 at 10:02 am

Seriously – there’s 4 egg whites in here for 1 person?


Dena Maddie September 19, 2013 at 2:10 pm

Hey! I had a microwaved less-tasty version of this on my meal plan from my nutrition coach but since I don’t own (and don’t like) microwaves, I needed a stovetop version. Love this variation -

I used 1 c oats, 1 c water and stirred for 1-2 minutes. I added 10 oz egg whites, 1 egg, 1/2 tbsp butter and whipped it all together. Keep stirring and when the eggs were cooked through I had 3 portions (hooray mid week meal prep!).

They are delicious with a dash of cinnamon and stevia as well :)


Dani Meyer November 3, 2013 at 8:29 am

Thanks for the awesome recipe! Turned out great! New follower :)

I shared it over on The Adventure Bite’s Facebook page and the From The Farm blog hop’s page :) hope you get a few views from it!



Late To The Party January 12, 2014 at 1:52 pm

Love egg whites & oatmeal! I FINALLY tried this combo a few days ago using quick-cooking oats, liquid egg whites, cinnamon, vanilla, and honey to give it a French toast flavor. I stir together 1/2 c oats + 1/2 c egg whites + 1/2 c water and use the microwave. You’ll have to play around with timing based on the size of your microwave and the kind of oats you use (old-fashioned will take longer). It’s good stuff :)


Lindsey January 30, 2014 at 11:33 am

Just made these this morning! We have to get 400 cals in the AM so I added some chia seeds and a little maple syrup for the hubs. So so so good! You have a new follower :)


Lindsey January 30, 2014 at 11:34 am

I also soak my oats overnight in water and a little apple cider vinegar, and they cook a bit quicker and are a little easier on the tummy. Just a tip!


Jenn June 9, 2014 at 12:55 am

Will this work with steel cut oats?


Selina October 2, 2014 at 2:11 am

This was dish was delicous :) i used
30g spelt bran
220ml Water
2x small containers coffe cream (24 cal)
4x egg whites (medium)

75g Pureed Berries
5g Almonds, roughly chopped

TOTAL Calories: 232!!!


MAi December 29, 2014 at 8:01 am

do u need to add the butter? I don’t have any right now.. :(


Andie Mitchell December 29, 2014 at 9:44 am

Hi Mai,

No, you can skip the butter if you want!



Cynthia July 21, 2015 at 11:22 pm

Do you think this recipe would work in the crock pot?


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