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
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
I just have to share.
Your day (and mine)
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
- 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).
- 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.
- 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.
- Continue to cook for 4 minutes more, bringing the oats back to a simmer and stirring frequently.
- 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.