These whipped high protein oatmeal recipes are made with frothy whipped egg whites and oats in three unique gluten free oatmeal toppers – Tropical fruit, PB & Chocolate and Mediterranean. Get at me!
Baby, it’s cold outside. That’s not just a Christmas carol, that’s a nonstop reality for Canadians like me. And I hate being cold. So I love making breakfasts that warm my body so that I feel like I’m starting the day with a full satisfied belly. This is particularly important on Christmas morning (or for me, Chrismukkah morning) when I have to anticipate running around like a crazy person trying to prep a massive holiday feast. Seriously, there’s no time for slowing down in these situations. I don’t have time to eat, work out, get dressed, pee – na da, folks. So if I don’t have satisfied stick-to-your-ribs breakfast, I’m probably going to crash half way through the day and end up in the ER. Seriously, though that happened after slicing too many sweet potatoes on an empty stomach. Lesson learned: FUEL UP with my High Protein Oatmeal. You can watch me make it in real life right here (and don’t forget to subscribe, like and share, mmkay?)
WHAT THE…? Whipped Egg White Oats?
I don’t know if you’ve seen my pre-wedding diet video, but if so, you may have seen my strange oatmeal- egg white breakfast. I know, it seemed gross, but honestly, I needed to get that protein in with my oats and couldn’t think of any other way to do it. Until now. Introducing my whipped high protein oatmeal with not one, not two, but three amazingly delicious ideas for oatmeal toppers.
How to Make High Protein Oatmeal
This literally is one of my most genius inventions born out of the necessity to make my breakfast not so gross- LOL. Yep. To make whipped high protein oatmeal, you have to just cook your oats until almost all of the water has been absorbed, then add in a ton of well whipped egg whites and continue to beat it until you want to pass out. Just kidding, it’s not that strenuous- promise! Then add in a little mashed banana for natural sweetness, and whatever other flavours you’re digging right now and voila- high protein oatmeal is born (and no need for protein powder!)
Gluten Free Oatmeal Toppers
You can literally go to town dreaming up whatever goodies you want to throw onto your whipped high protein oatmeal, but these three are some of my go-tos.
My Tropical high protein oatmeal is made with coconut milk, mango, kiwi, cashews and coconut. It’s basically the holiday I never got this year.
My PB & Chocolate is pretty much the greatest thing since sliced bread (only better because oats are lower GI).
And my Mediterranean is packed with ripe figs, pistachios, pomegranate arils, yogurt and honey because OMG yes.
See- it’s not so strange after all, right?
Now, I want to know:
Have you tried making whipped high protein oatmeal?
What oatmeal toppers would you add to your egg white oats?
Leave me a comment below- I would totally love to hear your thoughts and don’t forget to subscribe to my YouTube channel here!
Whipped High Protein Oatmeal
PB & Chocolate:
- ½ tsp cocoa powder
- ½ cup banana sliced
- 1 tbsp natural peanut butter
- 2 tbsp peanuts crushed
- 1 tbsp cacoa nibs
- 1 fig sliced
- 2 tbsp pistachios crushed
- 2 tbsp 2% Greek yogurt
- 2 tbsp pomegranate seeds
- ½ tsp honey
- In a small pot, combine the oats with the water, salt and cinnamon. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium. Stir the pot occasionally until the oats have absorbed almost all of the water but are still very moist and thick- about 3-5 minutes.
- In a bowl, beat the egg whites until they froth up, then add them to the pot with the oats. Cook, stirring constantly until the mixture is creamy and fluffs up- about 3 minutes.
- Stir in the vanilla, and banana and again, stir until well combined. Turn off the heat, cover the pot, and let the oats sit for another 3 minutes until they really puff up and get super creamy and rich.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.