How long does it take to make High‑Protein Egg White Oats?

About 15 minutes in total: 10 minutes of prep and 5 minutes of cooking.

How many servings does this High‑Protein Egg White Oats recipe make?

This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.

Where does this High‑Protein Egg White Oats recipe come from?

It was shared by Sarah Mackay on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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High‑Protein Egg White Oats

Name: High‑Protein Egg White Oats
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Ingredients: 30 g oats; 200 g egg whites; a pinch salt; 1 tsp vanilla; 0.1 tsp stevia; 100 ml water; 200 ml oat milk; 3 g matcha; 0.5 tsp almond extract; 60 g ricotta; 15 g white chocolate chips; 50 g frozen raspberries; 300 ml boiling water; 7.5 g vanilla paste; 0.1 tsp almond extract; 10 g ground almonds; 15 g almond butter; 10 g sweetener; 30 g ricotta; 5 g vanilla bean paste; 5 g flaked almonds; 200 ml coconut milk; 15 g desiccated coconut; 25 g ricotta; 5 g brown sugar sweetener; 8 g cocoa; 0.5 tsp vanilla

A protein‑rich breakfast built on fluffy egg‑white oats that can be prepared ahead and customized into three indulgent flavors—White Chocolate Raspberry Matcha, Almond Croissant, and Bounty. Each portion is sweetened with stevia and finished with creamy ricotta and complementary toppings for a satisfying start to the day.

Recipe by Sarah Mackay· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

10 min

Cook Time

5 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

15 min estimated total time for 1 servings.

Explore related saves

Breakfast High Protein Egg White Overnight Oats

Ingredients

1 1/10 oz oats
7 1/10 oz egg whites
a pinch salt
1/10 tsp stevia

White Chocolate Raspberry Matcha

0.42 cup water
0.85 cup oat milk
0.11 oz matcha
1/2 tsp almond extract
2 1/10 oz ricotta
0.53 oz white chocolate chips
1 4/5 oz frozen raspberries

Almond Croissant

1 3/10 cup boiling water
0.26 oz vanilla paste
1/10 tsp almond extract
0.35 oz ground almonds
0.53 oz almond butter
0.35 oz sweetener
1 1/10 oz ricotta
0.18 oz vanilla bean paste
0.18 oz flaked almonds

Bounty

0.42 cup water
0.85 cup coconut milk
0.53 oz desiccated coconut
0.88 oz ricotta
0.18 oz brown sugar sweetener
0.28 oz cocoa
1/2 tsp vanilla

Instructions

1
1. Measure 30 g of rolled oats and 200 g of egg whites into a medium saucepan; add a pinch of salt and 1 tsp vanilla.
2
2. Add 150 ml of water (or milk of choice) to the saucepan, stir, and bring to a gentle simmer over medium‑low heat.
3
3. Cook, stirring frequently, until the oats begin to thicken and absorb most of the liquid, about 3–4 minutes.
4
4. Turn off the heat and whisk the egg whites into the thickened oats until the mixture becomes foamy and well‑combined.
5
5. Return the pan to medium heat and continue whisking for another 1–2 minutes until the mixture reaches a creamy, porridge‑like consistency.
6
6. Divide the base mixture evenly into three bowls, reserving each portion for a different flavor.
7
7. For the White Chocolate Raspberry Matcha bowl, stir in 100 ml water, 200 ml oat milk, 3 g matcha, and 0.5 tsp almond extract; top with 60 g ricotta, 15 g white chocolate chips, and 50 g frozen raspberries.
8
8. For the Almond Croissant bowl, mix in 300 ml boiling water and 7.5 g vanilla paste; add 0.1 tsp almond extract, then top with 10 g ground almonds, 15 g almond butter, 10 g sweetener, 30 g ricotta, 5 g vanilla bean paste, and 5 g flaked almonds.
9
9. For the Bounty bowl, combine 100 ml water and 200 ml coconut milk; stir in 15 g desiccated coconut, 25 g ricotta, 5 g brown‑sugar sweetener, 8 g cocoa, and 0.5 tsp vanilla; adjust sweetness with additional stevia to taste.
10
10. Serve immediately or cover and refrigerate overnight for a ready‑to‑eat, high‑protein breakfast.

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