I made this peanut butter egg white oatmeal almost every morning last year, and I’m finally sharing the simple 3-minute recipe! It’s a great healthy breakfast option with some extra protein!
I practically lived on egg white oatmeal during my first year of law school. I think I made this recipe almost every single school morning because it’s filling, quick, and delicious. I even had it for dinner on more than a couple of occasions when I ran out of time to cook other food or hadn’t had a chance to go grocery shopping in a while, and I’m still not tired of it. So, I’m really excited to share this easy protein-packed breakfast recipe with you!
First, you may be wondering what in the world egg white oatmeal tastes like. The egg whites actually don’t add a taste unless you add a LOT of egg whites; they just make the oats more fluffy, voluminous, and filling. (Using the entire egg does change the flavor, so that’s why I stick with egg whites.)
And second, you may be thinking…why would I ever add egg whites to my oatmeal? Personally, I like egg white oatmeal because it’s a more balanced mix of protein and carbs than a typical bowl of oatmeal, which is mostly carbs. I definitely do also eat regular bowls of oatmeal on a regular basis, but on busy days when it’ll be a while before I eat a snack or another meal, I like this egg white oatmeal recipe for a more filling option.
There are a lot of protein powder oatmeal recipes out there, too, but I prefer egg whites since they don’t leave an aftertaste (and they’re a complete protein unlike something like collagen peptides).
The Ingredient Line-Up
Egg Whites: I usually buy organic egg whites in a carton to keep things simple.
PBFit: I add PBFit for the extra protein (and lower calories) right in my oats before cooking them, and then I often drizzle regular peanut butter on top so you can taste it more!
Water: I prefer to cook my oats in water and then add a big splash of almond or cashew milk once my oats are cooked.
Frozen banana: I like a little bit of added sweetness in my oatmeal, so I add a cube of frozen banana with the rest of the ingredients. I like using frozen bananas so I can just use ⅓ or ¼ of a banana and they’re always at the perfect ripeness. Throughout cooking, I use a fork to stir the oats and mash the banana and it almost totally blends into the oatmeal.
For an alternative if you don’t have/don’t like bananas, you can substitute a small drizzle of honey or even omit any sweetener. If you’re using PBFit, it also adds some extra sweetness from the small amount of sugar that it contains.
Optional toppings: Bananas, peanut butter, and chocolate chips/a chopped dark chocolate bar are all great options. For full disclosure, I don’t typically use quite this many toppings and added more than usual for photos.
I love that this breakfast requires just one bowl, and I can quickly pop my egg white oatmeal in the microwave while I pack my lunch for the day.
Add oats, powdered peanut butter, a cube of frozen banana (if using), and water to a microwave-safe bowl. Microwave for about 45 seconds, then stir. Microwave for 30 more seconds, stir again, and repeat the 30-second increments two or three more times (depending on your microwave), until most of the liquid has been absorbed.
Let cool for 5 minutes and stir in milk, if desired. Add toppings like peanut butter, banana slices, or chocolate chips…or for an extra filling, almost dessert-like breakfast, ALL of the toppings. 😍
If you try this peanut butter egg white oatmeal, feel free to let me know in a comment with a star rating or take a photo and tag me @livbane on Instagram! I’d love to see!
3-Minute Peanut Butter Egg White Oatmeal
- 1/2 cup old-fashioned or quick-cooking oats
- 1 cup water
- 1/4 cup egg whites
- 1 Tbsp. powdered peanut butter (I use PBFit)
- 1/3 of a yellow banana (I use a cube of frozen banana)
- A splash of almond milk to stir in, more banana slices, peanut butter, nuts, chocolate chips, etc.
- Add oats, water, egg whites, powdered peanut butter, and banana to a medium microwave-safe bowl.
- Microwave on high for 45 seconds, and then stop and stir. Continue cooking for a total of 2-3 minutes (depending on your microwave), stopping to stir every 30 or 45 seconds, until oats have absorbed the liquid.
- Stir in almond milk if desired, and then add toppings.
Inspired by this recipe