This whipped high protein oatmeal THREE WAYS is a delicious gluten free breakfast to fuel your morning! Enjoy three delicious flavour combinations including tropical, peanut butter & chocolate, and Mediterranean.
Baby, it’s cold outside! That’s not just a Christmas carol, friends. That’s a nonstop reality for Canadians like me (and I hate being cold). Which is why this time of year, I love making breakfasts that warm my body and soul so that I feel like I’m starting the day feeling cozy, fuelled, and satisfied.
Enter – this whipped high protein oatmeal. I am a big oatmeal gal any day of the week, but when I need a little more fuel in the tank during the holiday season, this recipe is my BFF. It only takes 15 minutes to make this super satisfying breakie and with THREE oatmeal toppers to choose from? I can never get bored!
Table of contents
Why This Recipe Works
I am a big proponent of having a protein rich breakfast in the morning because not only will it help to fuel you until lunch time, but it will also help to prevent those pesky blood sugar dips and spikes.
The thing about oatmeal is that if you aren’t using cows milk or protein rich plant-based milk (like soy), the protein content of a bowl of oatmeal can be seriously lacking. But fear not! That’s where this high protein oatmeal comes in.
This high protein oatmeal relies on egg whites rather than milk to add a hefty dose of protein. It also makes the oats extra creamy – who can say no to that?
But what’s a good oatmeal recipe without some stellar toppings, am I right? So to make this high protein oatmeal THAT much more delicious, I share not one, not two, but THREE of my favourite oatmeal flavour combos including tropical, PB & chocolate, and Mediterranean.
Key Ingredients
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.
Tropical – this protein oatmeal is made with coconut milk, mango, kiwi, cashews and coconut. It’s basically the holiday I never got this year.
Mediterranean – loaded with ripe figs, pistachios, pomegranate arils, yogurt and honey, your tastebuds will be in oatmeal heaven.
PB & Chocolate – this flavour combo is pretty much the greatest thing since sliced bread. To bring these protein oats to life we combine peanuts, peanut butter, cacao nibs, and cocoa powder. So freaking delish.
How to Make This Recipe
Step 1: 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.
Step 2: In a bowl, beat the egg whites until they froth up.
Step 3: Add whipped egg whites to the pot with the oats. Cook, stirring constantly until the mixture is creamy and fluffs up- about 3 minutes.
Step 4-5: 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.
Step 6: And of course, the most important step of all is topping it off with your choice of tropical, Mediterranean, or PB & chocolate protein oatmeal toppers. Enjoy!
Expert Tips
This literally is one of my most genius inventions born out of the necessity to make my breakfast not so gross- LOL.
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!).
Recipe FAQs
We use gluten free oats for this recipe to make it gluten friendly. Otherwise, you can use regular oats if you don’t need to make this gluten free.
Absolutely! Just reheat and add your toppings of choice when you’re ready to eat.
If you are egg-free, you can boost the protein content of these oats by mixing in some Greek yogurt, cottage cheese, ricotta cheese, or cooking the oats with cows milk, soy milk, or anything other fortified plant-milk.
More Oatmeal Recipes You Might Like
- Oatmeal Pudding (Vegan)
- Carrot Cake Baked Oatmeal (Vegan, Gluten Free)
- Tiramisu Protein Overnight Oats
- White Chocolate Lemon Raspberry Overnight Oats
Now, I want to know – have you tried making whipped high protein oatmeal? Which protein oatmeal topper would you try first?
PB & Chocolate Whipped Protein Oatmeal (Proats)
Ingredients
- ¼ cup old fashion rolled oats gluten free if needed
- 3/4 cup water
- Pinch of salt
- ¼ tsp cinnamon
- ½ cup egg whites
- ½ tsp vanilla extract
- 1 very ripe banana finely mashed
Toppings
- ½ tsp cocoa powder
- ½ cup banana sliced
- 1 tbsp natural peanut butter
- 2 tbsp peanuts crushed
- 1 tbsp cacoa nibs
Instructions
- 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.
- Top with PB & chocolate oatmeal toppings and enjoy!
Video
Nutrition
Mediterranean Whipped Protein Oatmeal (Proats)
Ingredients
- ¼ cup old fashion rolled oats gluten free if needed
- 3/4 cup water
- Pinch of salt
- ¼ tsp cinnamon
- ½ cup egg whites
- ½ tsp vanilla extract
- 1 very ripe banana finely mashed
Toppings
- 1 fig sliced
- 2 tbsp pistachios crushed
- 2 tbsp 2% Greek yogurt
- 2 tbsp pomegranate seeds
- ½ tsp honey
Instructions
- 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.
- Add Mediterranean toppings and enjoy!
Nutrition
Tropical Whipped Protein Oatmeal (Proats)
Ingredients
- ¼ cup old fashion rolled oats gluten free if needed
- 3/4 cup water
- Pinch of salt
- ¼ tsp cinnamon
- ½ cup egg whites
- ½ tsp vanilla extract
- 1 very ripe banana finely mashed
Toppings
- ¼ cup coconut milk
- ¼ cup mango
- ¼ cup kiwi
- 2 tbsp cashews toasted
- 2 tbsp coconut toasted
Instructions
- 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.
- Add tropical oatmeal toppings and enjoy!
Nutrition
What oatmeal toppers would you add to your high protein oatmeal? Leave me a comment below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Talya Goldmann says
I tried the tropical proats and it was DELICIOUS! I love how fluffy the oats gets from the egg whites, it adds such a fun and satisfying texture to it. And mango, kiwi and coconut are 3 of my all time favourite flavours, I never thought of combining them into one epic taste explosion. Will definitely be making them again!
Aaya says
Just made these after a workout and I have to say they are delicious!!
Paige says
I am absolutely obsessed with these oats! I eat them EVERY morning and every time I eat them, they never disappoint! This breakfast keeps me full for hours! I literally go to bed excited for these oats! They seriously taste like banana bread. I mean, does it get any better than that?!
Laura says
I’ve made this recipe with the PB & chocolate toppings a couple of times and I LOVE IT so much!!
It’s so fluffy and delicious.
Terri Ney, RD says
This recipe is not only delicious, not eggy but packed with protein to start your day. I will be printing this PROATS recipe out for my clients that struggle to get protein in at their breakfast meal.
Sammi Shivener says
This recipe made the creamiest oatmeal I have ever had! I absolutely loved it! I went my own way by topping mine with dried cranberries, blueberries, chia, & the most important topping for all oats in my humble opinion, peanut butter. But the base oat recipe is wonderful and I love the protein boost with the egg whites. ❤️
Olivia Bunting says
Abbey, you never disappoint! This is my new fav breakfast.
Kieran says
Hi, can I add a beaten egg instead?
Abbey Sharp says
You can try it but it might not foam as well and it will alter the taste.
Natalie says
I LOVED this recipe! Such a great way to get some extra protein in the morning. I’ll be making this on the regular!
Abbey Sharp says
Amazing! Thanks Natalie.
Kathryn says
Hey Abbey, any chance you could test this for quick microwave instant oats? Some of us busy mamas wanna save on the extra dishes 😉
Abbey Sharp says
Thanks for the idea!
Alma says
Obsessed with these! I have introduced this to all my mama training clients. It’s so filling!
Abbey Sharp says
That’s awesome 🙂 Thanks Alma!
Kerstin says
This sounds great and I will definitely try the PB & chocolate version. I just have a question about the egg yolks. 1/2 cup of egg whites sounds a lot, would that be 3-4 eggs? What do you do with the yolks? I wouldn’t want to throw them out but don’t know what to do with more than leftover yolks other than egg wash for my challah or cookies.
Nina Notis says
Looks delicious yet having whole egg instead of just the whites is a much more balanced and healthy meal. For a few months I had egg whites with my oatmeal every day and started to notice my nails becoming fragile, weak and easily chipped. I learned that consuming egg whites without the yolk leads to a biotin deficiency, because avidin present in egg whites tightly binds biotin thus making biotin unavailable for intestinal absorption. Once I started using a whole egg in my oatmeal instead of just the whites my nails became strong again! Be careful recommending inadequate meals that can lead to deficiencies down the road.
Abbey Sharp says
Hi Nina. Thanks for sharing 🙂 Biotin is available in other foods besides egg yolks such as fish, meat, seeds, nuts and sweet potatoes. So long as you are consuming a balanced diet that is rich in other sources of biotin (as well as other vitamins and minerals that are essential for nail health such as vitamin C, zinc, iron, protein, and B vitamins) excluding the yolk from a serving of whipped oatmeals is very unlikely to lead to a biotin deficiency.
NJ says
As a fellow dietitian, I just want to say this is the most genius oatmeal hack. It tastes so good. The texture is phenomenal. I think I have a new brekafast staple! Thank you Abby!
Abbey Sharp says
I’m so glad you like it! It’s honestly the best.
Heather says
Absolutely adore this. I have it almost every day ? usually I’m very fussy about the texture of my oats but this is really fluffy and just delightful frankly.
Abbey Sharp says
im so so glad you love it!