Unlike the basic oats which are cooked in the microwave, egg white oats are cooked over the stovetop. The egg whites don’t get fully incorporated if you just try to microwave them. The reason for adding egg whites is to increase the protein content of the oatmeal as well as making your oatmeal more voluminous! More oatmeal is ALWAYS a good idea :DD I think the texture is also a lot creamier and more “porridge”-like than when cooking it in the microwave.
- 1/4-1/3 cup old-fashioned oats
- 1 cup water
- 1/2 tbsp chia seeds
- 1 tsp vanilla extract
- 1 packet of stevia
- 2-3 egg whites
Add all of the ingredients except for the egg whites to a medium pot and bring to a boil. When the oats are nearly cooked down (almost no more water), add the egg whites and stir FAST to incorporate the egg whites. If you don’t keep stirring, the eggs will clump. I think chunks of egg isn’t very appealing in oatmeal :p So be sure to stir well! Sometimes I’ll crack all my eggs in a mug first so I can be sure to add them all at once quickly. Keep stirring until the eggs are fully cooked, and voila! They’re done! Top with any desired toppings.
In the picture, I also added 1 packet of instant coffee granules (Starbucks via) while the oats were cooking. Coffee flavored oatmeal is delicious! I topped it with banana slices, NuttZo nut butter, and chopped hazelnuts.
I either use 1/4 cup or 1/3 cup oats and I usually use 3 egg whites, but sometimes just 2. It just depends on what I’m feeling that day and how the ratios of carbs/proteins align with my workout planned for the day :) But the oatmeal will come out perfectly with either amount of each.
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