“The” Egg White Oatmeal

This is the oatmeal that SHOOK the internet. And at first I was so confused why – I was like, doesn’t everyone make their oatmeal this way? And I did get some comments of people who knew about egg white oatmeal, but the large majority of my IG followers were like “GIRL. wut.”

And I get it, my oats ARE weird, but that’s because I do a few things that make them absolutely unique and 100% delicious:

• Blend your oats up first! When you take oat flour and make it the same way you make oatmeal, you’re increasing the surface area for the oats to absorb water, making your oats thicker, creamier and in general more voluminous and more filling. AND THERE IS NO SHAME IN BEING A VOLUME EATER (we love to volume eat here). Also don’t be afraid of quick oats – really, they are just roughly blended oats. Same thing, different shape!
• Microwave your oats 1 minute at a time, stirring each minute, for up to 6 minutes, adding water as needed. This is where I get a bit ~fussy~ with my oats, but it makes SUCH a difference. I’ve noticed that if I just microwave my oats for 3 minutes straight, they don’t get as thick as when I do it stirring every minute. Plus with the blended oats, they tend to clump if you don’t stir them. These oats just need a little TLC as they cook! And when I say add water, that’s because these oats thicken up a TON. If you want that, no need to add water. But if you want a bit of a thinner oatmeal, feel free to stir in water around minute 4 or 5.
• And you don’t need to use all the cooking time! I usually stop around 4 minutes, but sometimes it takes a bit to get to my desired texture. Just know that extra 30 seconds makes all the difference
• When it comes to whisking in the egg whites, it’s all about speed and persistence. You are adding the egg whites to the oats when they are right out of the microwave (or if you are using a stove top, you add them near the end of the cooking process). Immediately begin to quickly whisk in the egg whites using your spoon, or a fork if you have one around. The goal is to get the egg whites evenly distributed throughout the oats while the oats are still hot. The heat and steam from the oats will cook the egg whites (you’ll be able to see it happen!) but if you are mixing fast enough the whites will fully incorporate into the porridge, making it a smooth, creamy texture where you won’t even taste the egg!

And here’s some answers to common FAQ:

• Will I taste the egg whites? – You shouldn’t! For me it just adds a creamy texture and make the oats more filling.
• Do they cook all the way? – Yes! But you have to whisk them in quickly while the oats are still warm.
• Why not just add them while you are microwaving? – That will cause the egg whites to cook in their strands, essentially making it a bowl of oats and scrambled egg whites, def not ideal!
• Why do you add egg whites? – For me it makes my oats more satiating and filling. It’s a very affordable breakfast that keeps me full for hours and is easy on my stomach!