PB&J Protein Oats
How many times have I started a post with the words, “I love oatmeal?” Probably more than I can count on two hands. But it’s true, and I am always looking for new ways to make my favorite dish.
Lately, I’ve been trying different ways to add more protein to my oatmeal: collagen, yogurt, egg whites… and while I don’t like the first and love the second, the last one is my new obsession. Egg whites are tasteless (unlike collagen), they thicken the oats deliciously, and the dish can still be enjoyed warm (unlike with yogurt, in my opinion). I know it sounds kind of odd, but do it right and you won’t even notice they are there.
I meal prep a huge batch of these oats at the start of the week, enjoying for five days straight! I pack them in a Tupperware, take to work, and pop them in the microwave for one minute before enjoying with some banana slices, peanut butter, jam, and my favorite granola.
So enjoy these oats and cozy up with your favorite book and fuzzy socks now that it’s officially October. And don’t forget to comment below on how you liked them!
Makes 5 servings
2.5 cups rolled oats
1 cup unsweetened vanilla almond milk
2.5 cups water
1 cup egg whites
Toppings for 1 serving
1 tbsp peanut butter
½ tbsp. jam (preferably naturally sweetened or sweetened with fruit juice)
Add the oats, milk, and water into a pot, bringing to a boil over the stove. Once bubbling, turn down to a simmer and let cook for five minutes or so, until thickened.
Once thick, remove from the heat. In a medium sized bowl, whisk the egg whites until bubbly. Add a scoop of oatmeal into the bowl at a time, mixing thoroughly. Once all combined, pour the mixture back into the pot, put over very low heat, and stir constantly so the eggs don’t scramble. Continue for 3 minutes, until fully cooked.
Scoop a portion of the oats into your bowl and top with the toppings and dig right in!