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.
Chocolate Oatmeal with Egg Whites
- 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
- 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.
Have you made this recipe?
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