Chocolate Oatmeal with Egg Whites

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This oatmeal is sweet and filling!

Cooking egg whites into oatmeal was one of those things I thought was really strange until I tried it.Turns out it’s a great way to add some staying power to your breakfast. You don’t have to add cocoa powder, but life is short—why not enjoy chocolate in the morning? This creamy bowl of oatmeal will keep you full for hours, and you can even double/triple/quadruple the ingredients so you have leftovers to reheat later in the week. Or, you know, share with others.

This great recipe came from Jess at Keeping It Real Food. Her blog began when she went back to school to become a registered dietitian (RD). Jess created Keeping It Real Food to act as a space for thoughts,  observations, and other things she encountered during her course of study. Jess believes that when you’re well fed and feeling good, everything works better. Eating well doesn’t have to be complicated or stressful, and her goal is to help people prove it to themselves.

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Chocolate Oatmeal with Egg Whites

Try something new with this amazing oatmeal with egg whites and you will never go back to the boring plain oatmeal again.
Cook Time 20 minutes
Total Time 20 minutes
Yield 1 people
Serving Size 1 cup
Course Breakfast
Cuisine Universal

Ingredients

  • 1 cup water
  • 1/3 cup rolled oats
  • 1 tablespoon chia seeds
  • 1 tablespoon cocoa powder unsweetened
  • 1/2 teaspoon cinnamon
  • 1/2 ripe banana sliced
  • 1/4 cup pumpkin puree optional, but delicious
  • 1/4 teaspoon vanilla extract
  • 1/4 cup egg whites or 1 to 2 whites from whole egg

Instructions

  • Bring water to a boil. Stir in oats, chia seeds, cocoa, and cinnamon and lower heat.
  • Add banana. Cook ~5 minutes. Stir periodically, breaking up banana pieces.
  • Add pumpkin (if using) when water is about 75% absorbed. Stir in gently. Cook another few minutes.
  • When water is almost all absorbed, add the vanilla. Add egg whites and whisk 2-3 minutes until they have melted in.
  • Cover pot with a lid for ~5 minutes.
  • Top with desired toppings and enjoy.

Nutrition Information

Serving: 1cup | Calories: 197kcal | Carbohydrates: 37.9g | Protein: 6.7g | Fat: 5.2g | Saturated Fat: 1g | Sodium: 10mg | Fiber: 8.4g | Sugar: 7.6g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Quick and Easy, Vegetarian

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7 Comments

  1. I made this tonight and I can't say that it was that good. It just tasted…weird. Like, I wish I could say this was chocolatey and good, but it just wasn't. I couldn't finish a serving of it, so it does have staying power, but…to say it's edible may be another thing entirely.

  2. I think this is pretty good, if you like oatmeal. I think next time I'll try adding a T of honey or coconut sugar for just a little sweetness with the cocoa.

  3. instead of using cocoa, you can use a tbsp of peanut butter, dark chocolate peanut butter. the company is peanut butter & co. it makes it more chocolatey and edible. it's a healthier peanut butter.

  4. It seems like it would need a little bit of sweetener. I haven't made it, but it seems like that amount of unsweetened cocoa would taste pretty gross.

  5. Is there another substitute for the Banana? My family doesn’t metabolize the naturally high sugar fruits well, so I would like to try something else.
    For those looking for a bit different taste in their oatmeal: use milk instead of water! I grew up with that was the only way to cook it (and my hot chocolate). I don’t know why you’d want to use plain water 😉

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