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 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.
I’m still not tired of it somehow, 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 a small portion 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 or don’t like bananas, you can substitute a small drizzle of honey or even omit any sweetener altogether. 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.
Start by adding 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 using. I usually add a big splash of almond or cashew milk to cool my oatmeal faster and make it extra creamy.
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