A Sweet and Satisfying Breakfast in Minutes
If you’re looking for a sweet breakfast that’s both delicious and packed with protein, I’ve got an easy and satisfying recipe for you: apple cinnamon oatmeal with a secret ingredient—liquid egg whites! This simple addition makes your oatmeal extra fluffy, filling, and loaded with protein to keep you going all morning. Let me show you how to make this tasty breakfast step by step!
Why Add Egg Whites to Oatmeal?
Egg whites are a fantastic way to boost the protein content of your oatmeal without adding any extra flavor or heaviness. Since they’re neutral in taste, they blend right into the oats, making them fluffy and adding a great texture. Plus, it’s a simple way to sneak in more protein without cooking a separate side of eggs!
Ingredients
- 1 apple, chopped
- ½ tsp cinnamon
- ½ cup oats½ cup water
- ½ cup nut milk (almond, cashew, or your favorite)
- ¼ cup liquid egg whites
- Maple syrup, to taste
- Chopped pecans, for topping
Instructions
1. Sauté the Apples
Start by adding the chopped apple and cinnamon to a small saucepan. Cook over medium heat for about a minute until the apples start to soften and the cinnamon becomes fragrant. This step adds a delicious warmth and flavor to your oatmeal!
2. Cook the Oats
Next, pour in your oats, water, and nut milk. I like to use a combination of water and nut milk to keep things creamy without going overboard on calories. Bring the mixture to a gentle simmer over medium-high heat. Once it starts bubbling, reduce the heat to low and let it cook for about 5 minutes, stirring occasionally. You’ll know it’s ready when the oats have absorbed most of the liquid and look nice and thick.
3. Add the Secret Ingredient: Egg Whites
Now for the fun part! Once the oatmeal is cooked, pour in ¼ cup of liquid egg whites. Stir constantly for 1-2 minutes, making sure the egg whites get fully incorporated. This step is key to keeping the eggs from scrambling. If you stir continuously, they’ll blend right in and give your oatmeal a thick, fluffy texture without any weird chunks.
4. Sweeten and Top
Once your oatmeal is nice and fluffy, transfer it to a bowl and drizzle with a little maple syrup for sweetness. I like to add some chopped pecans for crunch and extra healthy fats. And that’s it—you’ve got yourself a high-protein, delicious breakfast that tastes like apple pie but fuels your body like a champ.
Recipe Variations
Here are two fun recipe additions or alternatives for your egg white oatmeal, keeping it high-protein but giving you a little variety!
1. Banana Peanut Butter Protein Oatmeal
Swap out the apples and cinnamon for a creamy, banana-peanut butter twist!
Ingredients:
- 1 ripe banana, mashed
- ½ cup oats
- ½ cup water
- ½ cup nut milk (almond or your favorite)
- ¼ cup liquid egg whites
- 1 tbsp peanut butter
- Sliced banana and a sprinkle of chia seeds, for topping
Instructions:
Top with sliced bananas and chia seeds for added texture and nutrition!
In a small saucepan, mash the banana and add the oats, water, and nut milk.
Cook over medium heat for about 5 minutes, stirring occasionally.
Once the oats are thick and cooked through, reduce the heat to low and stir in the egg whites, mixing constantly for 1-2 minutes until fluffy.
Stir in the peanut butter for extra richness.
2. Blueberry Almond Vanilla Oatmeal
For a fruity, nutty variation with a touch of vanilla, this version is a winner!
Ingredients:
- ½ cup fresh or frozen blueberries
- ½ tsp vanilla extract
- ½ cup oats
- ½ cup water
- ½ cup nut milk (almond or your favorite)
- ¼ cup liquid egg whites
- 1 tbsp sliced almonds
- A drizzle of honey, for sweetness
Instructions:
- In a saucepan, combine the blueberries, vanilla extract, oats, water, and nut milk.
- Cook over medium heat, stirring occasionally, until the oats are thickened and the blueberries start to burst (about 5 minutes).
- Reduce the heat to low, then stir in the egg whites, mixing constantly for 1-2 minutes until the oatmeal is fluffy.
- Top with sliced almonds and drizzle honey for a touch of sweetness.
Both of these alternatives add extra flavors and textures while keeping your oatmeal protein-packed and delicious!
Storage Tips:
- Refrigeration: If you want to make extra oatmeal for later, you can store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it on the stovetop or in the microwave, adding a splash of water or nut milk to help loosen it up and get that creamy texture back.
- Freezing: Yes, you can even freeze your egg white oatmeal! Portion it out into individual servings in freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop or microwave. Add a bit of liquid as it reheats to restore the original creaminess.
Tip: If you plan to freeze the oatmeal, hold off on adding toppings like nuts, fruit, or maple syrup until after it’s been reheated. This way, your toppings stay fresh and crunchy!
Other Preparation Methods
Egg White Overnight Oats Version
Ingredients:
- ½ cup oats
- ½ cup nut milk (almond, cashew, or your favorite)
- ¼ cup water
- ¼ cup liquid egg whites
- 1 apple, chopped
- ½ tsp cinnamon
- 1 tablespoon chia seeds
- 1 tbsp maple syrup (optional, for sweetness)
- Chopped pecans, for topping
Instructions:
- Mix Ingredients: In a mason jar or airtight container, combine the oats, nut milk, chia seeds, water, liquid egg whites, chopped apple, cinnamon, and maple syrup (if using). Stir or shake well to mix everything together.
- Refrigerate: Seal the container and refrigerate overnight (or for at least 6 hours). The oats will absorb the liquid, and the egg whites will thicken the mixture, creating a creamy, high-protein texture.
- Serve: In the morning, give the oats a good stir. Top with chopped pecans for crunch, and enjoy cold or warmed up!
Tips:
- If you prefer warm oatmeal, just microwave the overnight oats for about 1-2 minutes in the morning.
- You can also prep several servings ahead of time to have breakfast ready for a few days in advance!
This overnight oats version is a perfect way to get that protein-packed breakfast with minimal prep time!
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Set Includes: 4 vintage coffee mugs + 4 rose-gold spoons, and 4 bamboo sealed lids.
Safe & Durable: Made from premium, thick, lead-free, BPA-free glass, ensuring durability and food safety with a large 14oz capacity.
Versatile Use: Ideal for hot and cold drinks, including overnight oats, iced coffee, lattes, smoothies, tea, and more.
Crock Pot Egg White Oatmeal Version
Ingredients:
- 1 apple, chopped
- ½ tsp cinnamon
- 2 cups oats
- 2 cups water
- 2 cups nut milk (almond, cashew, or your preferred choice)
- 1 cup liquid egg whites (added at the end)
- Maple syrup, to taste
- Chopped pecans, for topping
Instructions:
- Prepare the Ingredients: Add the chopped apples, cinnamon, oats, water, and nut milk to the crock pot. Stir to combine everything well.
- Cook: Set the crock pot to low and cook for 4-6 hours or on high for 2-3 hours, stirring occasionally to prevent the oats from sticking to the sides. You’ll know it’s done when the oats are thick and most of the liquid is absorbed.
- Add the Egg Whites: In the last 30 minutes of cooking, pour in the liquid egg whites and stir constantly for a few minutes to incorporate. Cover the crock pot and let the egg whites cook through. Be sure to stir frequently during this step to prevent scrambling.
- Sweeten and Serve: Once the oatmeal is done, drizzle with maple syrup and top with chopped pecans. Serve immediately or store in the fridge for later!
Tip:
- If you want to meal prep, you can make a large batch and portion it into containers for easy breakfasts throughout the week. Just reheat and add any toppings!
Slow Cooker
Slow Cook or Sous Vide: Slow cooking or precision sous vide for perfectly cooked meats, fish, and veggies.
Travel-Friendly Locking Lid: The cook & carry locking lid prevents spills and leaks during transport.
Custom Cooking: Program cook times and temperatures with the digital display for up to 30 hours.
Easy Cleanup: Removable stoneware and glass lid are dishwasher-safe; stoneware is also oven-safe.
Chocolate Chip Oatmeal Bites
Print Recipe
Ingredients
- ½¼ cup Coconut Oil (or Grassfed Butter)
- ½ cup Almond Butter (or your choice alternative nut/seed butter)
- ½¼ cup Honey (or 2T Maple Syrup or vegan option)
- 1 tsp Vanilla Extract
- 1 pinch Flaky Sea Salt (like Fleur de Sel)
- 1½ cup Unsweetened Coconut Flakes (or shredded coconut)
- 2 Tbsp Flax Seed Meal (or chia seed for texture)
- ¾ cup Unflavored Whey Protein (or vanilla protein powder)
- ¾ cup Chocolate Chips (like Enjoy Life or Guittard Keto Chips)
- Optional: Additional flaky sea salt for topping
Instructions
- 1.Melt & Mix: In a medium saucepan over low heat, warm the coconut oil, almond butter, and honey. Whisk until smooth. Remove from heat and let cool for 5–10 minutes.
- 2. Combine Wet Ingredients: Stir in the vanilla extract and a pinch of flaky sea salt.
- 3. Mix Dry Ingredients: Using a silicone spatula, fold in the oats, coconut flakes, flax seed meal, protein powder, and chocolate chips until well combined.
- 4. Shape Your Bites: Option 1: Press the mixture into a silicone mold (heart-shaped molds work great for Galentine’s Day!).Option 2: Roll the mixture into 1.5-inch balls using your hands.Option 3: Press the mixture into a parchment-lined loaf pan. Refrigerate until set, then cut into 1.5-inch squares.
- 5. Set & Enjoy: Place bites in the refrigerator for 1 hour to firm up. Unmold or cut into pieces, sprinkle with flaky sea salt if desired, and enjoy!
Notes
- Coconut Oil: Use unrefined coconut oil for the best flavor and to help the oat bites set well. Grassfed butter is a great alternative if you’re not dairy-free.
- Almond Butter: We find almond butter provides the ideal flavor for this recipe, but feel free to substitute with your favorite nut or seed butter, such as peanut, cashew, or sunflower seed butter.
- Honey: Any honey works here, but we recommend using local honey for the freshest flavor. If you’re making these vegan, swap with 2 tablespoons of maple syrup.
- Vanilla Extract: Vanilla adds warmth and depth to the bites. If you have it on hand, vanilla bean paste makes a great substitute for an extra burst of flavor.
- Flaky Sea Salt: We love fleur de sel for this recipe because it adds a delicate crunch and balances the sweetness beautifully.
- Sprouted Quick Oats: Sprouted oats are our preference because they’re easier to digest, but quick oats or old-fashioned rolled oats work too. For a slightly smoother texture, pulse old-fashioned oats a few times in a food processor before adding.
- Unsweetened Coconut Flakes: Coconut flakes add a lovely texture to these bites. If you only have shredded coconut, that works just as well!
- Flax Seed Meal: This adds fiber and a boost of omega-3s. Hemp hearts or chia seeds can be used as substitutes, but note that these will slightly alter the texture.
- Unflavored Protein Powder: While not a significant source of protein in this recipe, this ingredient balances the macronutrient profile. Vanilla protein powder also works—just skip the vanilla extract if using it.
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