High‑Protein Egg White Oats
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
Cook Time
Servings
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 cups boiling water
- 1/4 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
- 7/8 oz ricotta
- 0.18 oz brown sugar sweetener
- 0.28 oz cocoa
- 1/2 tsp vanilla
Instructions
- 11. 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.
- 22. Add 150 ml of water (or milk of choice) to the saucepan, stir, and bring to a gentle simmer over medium‑low heat.
- 33. Cook, stirring frequently, until the oats begin to thicken and absorb most of the liquid, about 3–4 minutes.
- 44. Turn off the heat and whisk the egg whites into the thickened oats until the mixture becomes foamy and well‑combined.
- 55. Return the pan to medium heat and continue whisking for another 1–2 minutes until the mixture reaches a creamy, porridge‑like consistency.
- 66. Divide the base mixture evenly into three bowls, reserving each portion for a different flavor.
- 77. 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.
- 88. 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.
- 99. 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.
- 1010. Serve immediately or cover and refrigerate overnight for a ready‑to‑eat, high‑protein breakfast.
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Cooking context
15 min estimated total time for 1 servings.
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Frequently asked questions
- 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.