This warm and filling Egg White Oatmeal is a great way to start off your morning! Packed with protein, iron, and so easy to make!
One of my favorite ways to start the day is with a big, hearty, and healthy bowl of oats. If you’re like me, I can guarantee you will be just as obsessed as I am with cooking oatmeal with egg white. This recipe checks all the boxes. It is warm and filling, has just the right amount of sweetness, is full of protein, and is so easy to make. On top of all that, it is a nourishing and good-for-you breakfast that even picky eaters will enjoy! Seriously, what is NOT to love about this delicious recipe?
Did you know that oatmeal has been a breakfast staple for centuries, dating back to ancient Greece and Rome? This breakfast has always been a popular way to start the day because it’s hearty, warm, and keeps you full for hours. Adding egg whites is a more modern twist, bringing a powerful boost of protein, without changing the classic oatmeal goodness we know and love. It’s the perfect way to take your breakfast to the next level!
Is Egg White Oatmeal Healthy?
Oatmeal is a great source of iron all on its own and is incredibly filling and nourishing. Egg whites will add lean, pure protein to your oatmeal as well as more texture and mild flavor, too. Egg whites and oatmeal is a simple but ideal breakfast to give you the energy you need to tackle your busy morning, no matter what your plans are!
Why is Protein important?
We all have heard over and over again that it’s important to incorporate a healthy amount of protein into our diets, but why exactly is that? Protein is an important part of a healthy diet because it is made up of amino acids, which are essential to build and repair muscles and bones, and to create and maintain important hormones and enzymes that your body needs to function.
Protein plays a big role in many of our favorite meals, and for good reason! It adds texture, flavor, and a satisfying element. Including protein-rich ingredients (like egg whites) in your oatmeal can elevate a simple bowl into something more filling. It’s a versatile addition that pairs beautifully with the warmth and creaminess of oats, making it the perfect way to start your day with a balanced, delicious breakfast. That’s why this egg white oatmeal is not just any breakfast—it’s a powerhouse start that fuels you up with everything you need. It’s like giving your body a head start on a productive, feel-good day!
How to make ahead and Store
If stored in an airtight container, leftover oatmeal will stay good in the fridge for up to 4 days. It can be eaten cold with a splash of milk, or gently reheated on the stovetop or microwave.
Serving Suggestions
This egg white oatmeal is so delicious and customizable all on its own. But you can also serve it as part of a more elaborate breakfast or brunch and include Avocado Toast With Egg, add even more protein with a Savory Egg Custard, and finish off the spread with delicious Air-Fryer Breakfast Potatoes.
Recipe
Ingredients
- 1/2 cup rolled, old-fashioned oatmeal gluten-free if needed (50g)
- 1/4-1/2 teaspoon cinnamon or to taste
- Pinch of salt
- 1 cup unsweetened almond milk
- 1/3 cup liquid egg whites
- 1 tablespoon honey or maple syrup (or sweetener of choice, to taste)
- 1/4 teaspoon vanilla extract
Instructions
- In a small pot, stir together the oats, cinnamon, and salt.
- Stir in the milk and bring to a boil on high heat. Turn to medium-high and simmer, stirring frequently, until the oats are thick and creamy, about 4-5 minutes.
- Add in the egg whites and stir constantly until they are cooked and the oatmeal is thick, about 2-3 minutes.
- Remove from heat and stir in the sweetener and vanilla.
- Top with whatever your heart desires!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I love this recipe, but Normally I eat steel cut oats. Do you think this will work with them?
Hi Crystal! Yes, you can use steel cut oats. Just cook them for the amount of time needed and then proceed with step 3 of the recipe instructions. Let me know how they turn out for you. I hope you enjoy!
I will share that I attempted to make egg white oatmeal with steel cut oats, whipping the egg whites first as I’ve seen in many many recipes. I do NOT recommend. I don’t know if it was the whipping or the steel cut oats (I’ve seen in other recipes that steel cut do not work with egg whites), but all the foam from the egg white just stayed on top, no matter how much I stirred it. There were also chunks of egg whites throughout the oatmeal. It looked so gross I couldn’t even try it.
I might try it again one day with quick oats, but only after I get over the 25 minutes of my day I just wasted, only to still be hungry 🙁
I would definitely use rolled or quick oats, not steel cut, with egg whites.
Hi Taylor, I just want to mention you might want to double check your nutrition facts on this recipe =). Love this recipe! It’s a helpful way to show people how to add protein to oatmeal with whole foods.
Hi Mariah, thanks for flagging. I checked the nutrition info and it seems correct. Do you see a different number?
I agree 50 grams of oats is almost 200 calories right off the bat….I made this and it is so good, thank you!
Can I make these ahead?
Yes, you can store it in the fridge for a few days and reheat before serving.