Want to make the best bowl of oatmeal ever? I’ve got you covered. Learn how I make thick, fluffy, creamy oats on the stovetop or in the microwave—either way, they’re quick, easy, and delicious. My secret ingredient? Egg whites! They add protein and a creamy-dreamy, custard-like texture that takes your oats to the next level. This is a healthy, high-protein breakfast you’ll want to add to your weekly rotation.
Our entire family is obsessed with oatmeal! We love overnight oats, oatmeal muffins, and even savory breakfast oats have become a fast favorite. But no oatmeal recipe compares to this thick, creamy, fluffy bowl of oatmeal made with egg whites and bananas. It is simply the best bowl of oats you will ever eat! A bold statement, I know… but I wouldn’t say it if I didn’t mean it.
Featured Review
Not only are they delicious, but they are so versatile! You can make them on the stovetop or in the microwave, depending on your preference. I have tested this recipe using both cooking techniques and can assure you that they both yield a delicious, protein-packed bowl of oatmeal. I’ll show you what to do!
Ingredients Needed
If you’re looking for a filling breakfast with no protein powder required, this egg white oatmeal is it. Let’s take a look at what goes into it!
- Rolled oats: A classic base for oatmeal that creates a creamy, hearty texture. You can use quick oats if needed, though they cook faster and have a softer consistency.
- Water or milk: Use water for a lighter option or milk (dairy or non-dairy) for added creaminess. Oat milk or almond milk work well for a dairy-free option.
- Banana: Adds natural sweetness and a creamy texture when cooked. You can mash it in or keep it chunky depending on your preference.
- Flavorings: A pinch of sea salt enhances all the flavors and cinnamon adds warmth and depth of flavor.
- Liquid egg whites: A protein-packed addition that gives the oatmeal a fluffy, silky texture. Just like with my protein pancakes and protein french toast, pre-separated egg whites save time and reduce waste, no need to fuss with separating eggs yourself.
- Optional toppings: Hemp seeds, walnuts, nut butter, and berries all make great toppings. They add texture, flavor, and extra protein or healthy fats.
Egg White Oatmeal on the Stovetop
Making oatmeal on the stovetop is quick and simple! Plus, it gives you the creamiest texture. Here’s how to do it in just a few minutes.
This oatmeal is great for meal prep! Try scaling the recipe up and then storing the extra batches in individual, airtight glass containers. They will happily last up to 5 days stored in the fridge!
Egg White Oatmeal in the Microwave
For those mornings when every minute counts, the microwave is your best friend. You’ll have a hot, hearty bowl of oatmeal in just minutes. I like to use these spouted glass cups. Follow these simple steps:
Microwave times can vary, so you may need to adjust slightly. Just be sure the oats are warm but not too hot before adding the egg whites. Overheating can cause them to scramble, and that’s most definitely not the goal!
Troubleshooting & Helpful Tips
- Whisk continuously: Whether on the stovetop or in the microwave, stir constantly when adding the egg whites. This helps them blend smoothly into the oats without scrambling.
- Avoid high heat: Keep the heat low and steady. High heat can cause the egg whites to cook too quickly, resulting in a lumpy texture.
- Add sweetness naturally: Stir in banana, cinnamon, or a splash of vanilla for natural flavor. The banana also adds creaminess!
- Customize your toppings: Boost nutrition and flavor with hemp seeds, nut butter, berries, or a sprinkle of chopped nuts. They’ll make your bowl more satisfying and balanced.
Watch my Fluffy Egg White Video Here
Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Fluffy Oatmeal with Egg Whites (Stove Top & Microwave)
Ingredients
- 1/3 cup rolled oats (30 grams)
- 2/3 cup water or milk
- 1/2 banana, chopped (50 grams)* optional
- 1 pinch sea salt
- 1/2 cup egg whites (120 grams)
- 1/4-1/2 teaspoon cinnamon
- Optional toppings: hemp seeds, walnuts, nut butter, berries, etc! (optional for protein boost!)
Instructions
Stove Top Method
- Add oats, banana slices, cinnamon, sea salt, and water to a small pot. Stir to combine.
- Heat over medium-low heat for 4-5 minutes, stirring often, until the oats have softened and most of the water has been absorbed. You want the oats to be warmed but not boiling.
- Slowly stir the egg whites into the oats and stir/whisk constantly. As you continue to stir, the egg whites will slowly cook, and the oats will look opaque and have a thick and fluffy consistency. This will take 1-2 minutes.
- Once all the liquid is absorbed and the oatmeal is cooked through, transfer them into a bowl and top with your favorite toppings! I love extra bananas and peanut butter over the top.
Microwave Method
- Add oats, banana slices, cinnamon, sea salt, and water to a microwave-safe bowl (I like to use a 2-cup glass spouted cup). Stir to combine.
- Cook for one minute and thirty seconds in the microwave or until the oats are warmed and softened. Do not let the oats boil; they will be too hot which will scramble the egg whites.
- Slowly stir in the egg whites, continually whisking as you pour them in. Microwave for 30 seconds, remove, and stir well. Repeat for another 30 seconds, remove, and stir well. Microwave for a final 10-30 seconds or until the oats are thick and fluffy and the water has been absorbed.
- Once all the liquid is absorbed and the oatmeal is cooked through, transfer them into a bowl and top with your favorite toppings! I love extra bananas and peanut butter over the top.
Comments
Ann says
I have been putting an egg in my oatmeal for years. But I never use only the whites because in my firm opinion that would remove the most nutritious (and tasty, creamy) part of the beautiful egg. I plop the whole egg into the hot oatmeal and whisk very quickly to incorporate the egg completely.
Here’s another thing I do that makes the oatmeal SUPER creamy. I grind whole oats in my hand-crank grain mill to a nice “meal” the texture of cornmeal. I make about a quart of this “meal” and keep it in my kitchen cupboard. Of course this grinding could be done with a food processor as well. Anyway, this makes the oatmeal nearly like custard with a little oaty texture–SO good! I also add chopped nuts and dried berries.
I’ve never tried it with banana. I now have to try that; sounds intriguing.
Thanks, Dani for your continued creative cooking ideas.
Dani says
Hi Ann! Thanks for all the tips… they sound great! I hope you get to give the banana a try!
Ann says
I totally forgot to mention (and this is very important). I put the oat(meal) into cold water in the pan first and stir vigorously to release the starch from the grain and then I continue to stir (I use a whisk) all the way through til and including the addition of the egg. If you don’t keep stirring you will get lumps.This is the secret to very creamy oatmeal. It only takes a couple of minutes to do all this. Cheap, fast, nutritious.
Dani says
Great tip! thank you.
Angie says
This was so easy and delicious. Wish you had a link to email so I could send it to friends.
Dani says
Thaks Angie, so glad you enjoyed it. I will look into adding that link:)
Fatima says
Hi Dani!
I really loved this recipe if yours. I’ll tell my mom to make this for me. This is wonderful ❤️
Dani says
So glad you liked this one!! enjoy it.
Alisha says
The most delicious vegan oatmeal ever! Thank you for the vegan substitutes. 🙂
Dani says
I’m so happy to hear that!! Thanks for taking the time to share and leave a review 🙂
Nina says
Really the best!! Oatmeal is one of my go-to breakfasts, and I wish I’d seen this recipe earlier. I tried it out this morning, and it was unbelievably better, simply by adding egg whites and cooking the banana in with the oatmeal, rather than just adding it as a topping afterward. I love that it adds some extra protein, as well. Thanks Dani!! You’re my go-to blogger now, every recipe of yours that I’ve tried has been amazing and so easy to incorporate into my day to day life. You’re the best!
Dani says
Wow! Thanks Nina 🙂 I feel the same way about this oatmeal + am SO glad you enjoyed it.
Sharon says
Hi Dani,
Will this recipe work for steel cut oats?
Marge Teilhaber says
I don’t think so. Won’t work with oat groats either.
Kristina says
Can you make a big batch of this and meal prep it for A few days ? Never thought to add egg white to it for Protein !
Jen says
OMG so delicious!! I love how quick and easy the single serving in the microwave is!!! This is going to definitely be a breakfast staple for me!!!
Anna says
I love this recipe and make it frequently! What a great way to increase my protein intake. Thanks, Dani!
Susie says
Creamy, filling, and delicious!! Added choco chips and walnuts and my 4 year old named it “Chcoo chip cookie ice cream oatmeal”… the ice cream label is bc it is so creamy. 😉 I used a whole egg and stirred vigorously the entire time as I don’t know what to do with just a leftover egg yolk. Dani— how long will this keep in the refrigerator?? Made a big batch to microwave tomorrow morning but would this last a few days?? Thx!!
Susie says
Just read it in your post— last up to 5 days refrigerated. 😉
Heide says
Love it. Thanks.
Dani Spies says
I’m so glad you enjoyed the oatmeal recipe! Thanks for letting me know.
Ive says
Hi Dani, I am so excited to find your youtube videos and website! Your tips and suggestions are so valuable and I really appreciate you! Due to allergies to eggs, and coconut, any suggestions to substitute in place of? Thank you again, so much!
Dani Spies says
You don’t have to use the egg whites at all! Perhaps to add some extra protein (if desired) stir in some protein powder when done cooking or top the oatmeal with som Greek yogurt. Enjoy and thanks for being here!
Angela says
I doubled this recipe for meal prep and used whole eggs instead of just the whites. Came out great and kept me full for hours.
Dani Spies says
I’m so glad you enjoyed it! It’s great tp know that this oatmeal recipe works with both egg whites and while eggs – great tip!
Layla says
This is seriously so delicious!!! I’ve been trying to find a good oatmeal recipe for YEARS but never could until today. This is the best oatmeal I’ve ever had! Thank you for sharing!
Dani Spies says
I’m so glad you liked it! I feel the same way about this recipe – it’s just so good!
Denise Puttre says
HI – the amount of egg whites listed on the site for microwave recipe is 1/4 cup – however im the video you SaY 1/2 cup. which is it?
Dani Spies says
Sorry for the confusion. Honestly, both would work. I usually use 1/2 cup – so thats what I would recommend.
Denise Puttre says
HI – the amount of egg whites listed on the site for microwave recipe is 1/4 cup – however im the video you SaY 1/2 cup. which is it?
Dani Spies says
Hi Denise! Sorry for the confusion… both work but I prefer it made with one half cup of egg whites. Off to adjust the recipe now!
Inbar says
Hello Dani,
Looks delicious!
How many fresh egg whites are needed to reach 120 grams?
Thanks
Lorie says
I just made these for the first time. They are delicious. It’s so intriguing to me how the egg whites just blend seamlessly. I used steel cut oats and put them in the food processor to bring them down so they would cook a little quicker. It worked extremely well. I like raisins and pecans so that’s what I’m mixed in along with about a quarter cup of a premier vanilla protein shake to add a little bit more to it. I will definitely be making this on repeat adding different things. Thank you for sharing it!