If your New Year’s resolution includes eating healthier, I have the perfect breakfast for you: Egg White Oatmeal. I know it doesn’t sound like pancakes and bacon. It’s better…for you! In researching this recipe, I found people make egg white omelets and put them on top of their oatmeal. Interesting but not my kind of breakfast. Some people microwaved this oatmeal, but I don’t like to cook in my microwave. I mainly use it to re-heat. I prefer to cook on the stovetop. You can make this oatmeal your own with your add-ins. I like a sprinkle of brown sugar and some dried apricots. You can add whatever you like: nuts, bananas, fresh fruit, or cinnamon. The ideas are endless. Just keep in mind this takes about 15 minutes to make. Not a recipe to make when you’re in a hurry. It’s a perfect recipe for a cold, snowy day. I’m talking to you New England!
1 1/3 cup of water
2/3 cup of old fashioned rolled oats
4 egg whites or ½ cup of liquid eggs
pat of salted butter (optional)
½ tsp. vanilla extract
In a small pot, combine the oats and water. Bring this mixture to a simmer and cook for about 5 minutes until the oats have absorbed most of the water. Stir this mixture frequently!
At this point you stir in the egg whites and vanilla. Whip the oatmeal mixture with a fork until it’s well blended. Stir in butter if you’d like. I think it helps with the creaminess.
Continue to cook the oatmeal for another 4 minutes (approximately) at a simmer. Keep on stirring. The oatmeal should now be creamy.
When the water and egg whites have been absorbed, take the pot of the burner. This is when I like to add my apricots and anything else I have on hand. I put the cover on and let it sit for a few minutes. The heat helps soften any dried fruit.
This recipe is for one person. It makes a healthy amount of oatmeal and is very filling. The calorie count will vary depending on what you add in, but as is written, it’s about 300 calories. This should hold you over until lunch. The egg whites give you that extra protein your body needs, without the calories of the yolks.
TIPS: Make sure you have your add-ins ready before you start cooking. You spend a lot of time stirring and you wouldn’t be able to prepare the add-ins. If you want to make more than one serving, double the recipe. For consistency sake, I like to double the amount of water to the amount of oats. I don’t like to waste food, not even egg yolks. For this recipe I usually use the liquid egg whites that are in the refrigerated section of the grocery store. I also have on hand powdered egg whites. I like to make meringue cookies and the powdered eggs work great. You just have to remember to leave time to dissolve them in the proper amount of water. While your coffee is brewing is a good time for that.