Protein Oatmeal with Egg Whites | Microwave & Stovetop (no powders!)

Hello my friends, welcome back to the channel. I'm Dani Spees, I'm a health, eating psychology, and weight loss coach, and I am here to help you make healthy eating feel easy, delicious, and doable. Now, if you have never tried adding egg whites to your oatmeal, you are in for a treat because I am telling you, not only does this add over 15 grams of protein per serving, but more importantly, it creates the thickest, fluffiest, most delicious souffle-like bowl of oats that you will ever eat. I'm telling you, once you try it, you're never gonna go back to eating regular oatmeal again. Now, you can make these oats on the stovetop or in the microwave, and I'm gonna show you both options because there are a few tips that you want to keep in mind that are super important so that you don't end up with scrambled egg whites in your oatmeal. That is not what we're going for. Now, I do recommend that you buy these pre-separated egg whites at the grocery store. They come in these little cartons and they're just very convenient and super versatile. I use these for tons of different recipes. They are fantastic when you want to create higher protein recipes that are also a little bit lighter than their traditional counterparts. For instance, I will use them to make protein pancakes, protein French toast, and I also have a recipe I love making that's for egg white bites, kind of like the ones they have at Starbucks. So I would say egg whites are truly a staple ingredient for anybody who's wanting to increase their protein intake while still enjoying delicious, high-quality meals. Now, to make them on the stovetop, you want to grab a small pot, little saucepan, and to that, I'm gonna add 1 3rd of a cup or 30 grams of rolled oats, and then I'm adding in a half of a chopped banana. So this is equivalent to 50 grams. The banana is optional, but I'm gonna tell you, it does make the most delicious oatmeal, and it's also a really great way to naturally sweeten your oats, and you're not gonna need to add any maple syrup or sugar or anything like that. Then I'm adding in a dash of cinnamon, a small pinch of salt, and some water. This could also be milk. I'm using 2 3rds of a cup because basically it's a two-to-one ratio. So we have 1 3rd of a cup of the oats, and I've got 2 3rds of a cup of water. So I'm gonna turn my heat to a medium-low, and I'm just gonna let this cook for about four to five minutes, stirring it every so often. The goal here is for the oats to soften and for some of that water to be absorbed, but it's very, very important, extremely important, so important that I said it three times, that you do not let the oats come to a full boil. You don't want them to get super, super duper hot, right? So we got a medium-low heat, and we're looking for them to get warmed through and softened. So once your oats look like this, so you've got this texture that I've got here, then you're ready to start to add your egg whites. Now, we wanna temper the egg whites. This is really important, right? This is how we prevent them from scrambling. So you're just gonna slowly add them in while stirring the oats at the same time until you've got all of the egg whites mixed into the pot. Now, I'm using a half a cup of egg whites. That's 120 grams, and you're gonna see, as it's going into the pot, it almost starts to look opaque, and that's a very good sign. What you do not wanna see is those egg whites starting to separate or scramble at all. If that is the case, that means your oatmeal was too hot. Now, from here, I'm just gonna let the oats cook for another couple of minutes, and you're gonna notice that I prefer to kind of stir the whole time. You're just kind of working with the oats, and this may seem like a lot of work, but it's only two minutes, and I am telling you, it is so worth the effort, because what you're gonna notice is as the oats continue to cook, they are gonna get really thick, they're gonna turn opaque, they're gonna get very creamy, and they're even going to rise in volume. Ultimately, they're just going to turn into the fluffiest bowl of oats you have ever seen. And then I'm just gonna transfer this into a serving bowl. So whatever your favorite serving bowl is, you're gonna transfer your oats. Like, please look at the texture here. To die for. It is so good. I really, truly get very excited about this oatmeal. And then, of course, you're just gonna add your favorite toppings. I'm doing some extra sliced banana, a little bit of cinnamon, and a drizzle of peanut butter over the top. So simple, so delicious. And ultimately, very easy. But you know what's even easier? Making them in the microwave. So if you're a microwave person, this is a really convenient way to do it. And honestly, this is the way I do it myself, nine out of 10 times. But first, I just wanna tell you about the Don't Diet. This is my monthly membership where I teach women how to take a kind, sane, sustainable approach to their health and weight loss goals. We deep dive into overeating, how to understand emotional eating, and most importantly, how to build a mentality, a mindset that helps to support where you are trying to go. Because I am telling you, the inner game is more than half the battle, or at least that's what I have found for myself. So if this is something that you are working on yourself or that resonates with you, make sure that you head down to the description box below because I have a link waiting for you so that you can come join us. Okay, back to the oats in the microwave. Now, all of the measurements are gonna be exactly the same, but you wanna start with a microwave-safe dish or bowl. Personally, I am a big fan of these spouted glass cups. This is the two-cup size and it is perfect for a single serving. So again, I'm gonna start with a third of a cup of rolled oats into the cup along with half of a chopped banana. Then I have some cinnamon, a pinch of sea salt, and then two-thirds cup water. Again, that could be milk if that's your preference, but I find these oats are so creamy that you don't even need the milk. So I'm gonna give that a quick stir and then this is going into my microwave for one and a half minutes. Again, you're looking for these oats to soften and some of that water to be absorbed, but you don't want them coming out of the microwave like steaming, boiling hot, okay? All microwaves vary, so you're gonna have to play with the time a little bit, but this is what you're looking for, this texture right here. Now I'm gonna slowly add in my egg whites again, same like we did on the stovetop. I'm whisking and stirring at the same time, slowly adding a half a cup of egg whites. You're gonna know that you're on the right track if everything is looking creamy and that the egg whites are not separated. If they separated, that means your oats were too hot, okay? It takes a little trial and error. It is worth your effort, I promise. Okay, this is going back into the microwave. We're going to do three intervals. Anywhere between 20 to 30 seconds it goes in, then I take it out, I give it another stir. You're gonna notice at this point, it doesn't look very different, looks very similar. That's okay, we're doing well. Back into the microwave we go, another 20 to 30 seconds, it's gonna come out. Now you're gonna see it's starting to look opaque and really creamy. This means you are in the home stretch. Give it another really good stir, and then one last go for 20 to 30 seconds, and when they come out, you are going to see yet again that you have the most beautiful, thick, creamy, fluffy, delicious, it's almost like souffle-like bowl of oatmeal. They are so delicious, they're just so fluffy. It's almost like eating oatmeal souffle. You have got to try them. I am honestly so excited for you to try them, and if you're somebody who is on the hunt for more high-protein breakfast recipes, I've got your back. You're definitely gonna wanna check this video out next.