Calories
383
Fat
11 g
Carbs
54 g
Protein
17 g
Serves
1 (serving size = 375 g)
- 45 g old-fashioned oats
- 250 g water or milk of choice (the macros for this recipe were calculated using water)
- 1/2 tsp cinnamon
- Pinch of salt
- 50 g ripe banana, thinly sliced (set a few slices aside for garnish, if desired)
- 50 g egg whites
- 15 g powdered peanut butter, like PB2 or PB Fit
- 10 g chopped walnuts, toasted if desired
- 10 g maple syrup
Egg whites in oatmeal? Trust us, it’s magic. Not only do the egg whites add a punch of protein, but they transform the oats into a thick and creamy porridge that will keep you full for hours.
Instructions
- In a medium-sized saucepan over medium-high heat, combine the oats, water, cinnamon, pinch of salt and banana. Stir the oatmeal until the liquid has absorbed and the bananas break down a little, about 3 minutes.
- Add the egg whites to the pot and stir until thick and creamy, about 2–3 minutes, making sure to mix continuously to keep the egg whites from scrambling.
- Remove the oatmeal from the stove and add it to your serving bowl. Top with PB2, walnuts and maple syrup.
Do not use egg whites in overnight oats. They must be cooked in order to be safe to eat.
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Amber Pewitt
This is one of my favorite recipes! So comforting and filling for cold, winter mornings.
Amber Pewitt
This is one of my favorite recipes! So comforting and filling for cold, winter mornings.
Colin
This recipe literally changed my life! I never knew I could stir in egg whites to oatmeal and with a lactose sensitivity, adding whey wasn't for me. Going with a whole food source for my post-workout protein that's not just chicken was a game changer. I have this pretty much 5-6 days per week, anytime I train. Highly recommend everyone tries it. Thanks WAG!