Creamy Egg White Oatmeal
Creamy egg white oatmeal is an easy way to add extra protein to your morning oats while keeping them thick, creamy, and fluffy. Mashed banana adds natural sweetness, while cinnamon and vanilla add even more flavor. Top with your favorites for a cozy, filling breakfast.
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A Note from Kim
A Better Bowl of Oats
This fluffy egg white oatmeal is my go-to when I want a warm, filling breakfast with a little extra staying power. Each bowl has 15 grams of protein, and the egg whites make the oatmeal thick and creamy while the mashed banana adds just enough natural sweetness. Add cinnamon and vanilla, and you’ve got a really delicious bowl of oats with very little time or effort.
And then comes the fun part: the toppings. I’ll add berries and peanut butter, sliced banana and chocolate chips, or whatever sounds good that morning. It’s an easy breakfast to switch up, so it never has to be boring.
With love (and lots of good eats), 
So yummy and incredibly easy to make! My hubby loved it too, so I have a feeling this one will be making regular appearances at our breakfast table!
— Violet
Are egg whites good in oatmeal?
Yes! Egg whites add extra protein to oatmeal while making it thick, fluffy, and creamy. You won’t taste the eggs, but you’ll notice the difference in texture. This oatmeal is low in calories and gets a good boost of fiber from the rolled oats and banana, making it a filling way to start your day.
Here’s a look at everything needed to make this egg white oatmeal recipe. The full list of ingredients with measurements can be found in the printable recipe card below.
Let’s Talk Ingredients
- Old-fashioned rolled oats: Use rolled oats for the best texture.
- Mashed banana: Use a ripe banana for the best natural sweetness and a smooth texture. The riper the banana, the sweeter your oatmeal will be.
- Milk: Any milk works here, including dairy or your favorite unsweetened plant-based milk. Add an extra splash at the end if you prefer creamier oatmeal.
- Salt: Don’t skip the small pinch. It helps balance the sweetness and brings out the flavor of the other ingredients.
- Cinnamon and vanilla: These are optional, but they add a nice boost of flavor. Use either one or both, depending on your preference.
- Egg whites: Liquid egg whites from a carton make this recipe especially easy to measure. Add them over low heat and whisk constantly so they blend smoothly into the oats instead of scrambling.
- Sweetener: The banana adds natural sweetness, but you can add stevia, honey, maple syrup, or your preferred sweetener if you like your oatmeal sweeter.
Kim’s Recipe Tips
- Don’t rush the cooking: Let the oats simmer until they’re thick and creamy before adding the egg whites. This gives you a better starting texture.
- Add milk as needed: Oatmeal thickens as it sits. If it gets thicker than you like, stir in a splash of milk until it reaches your preferred consistency.
- Another oatmeal option: If you prefer a cold breakfast, try my blueberry overnight oats for another easy, make-ahead option.
How do I make egg white oatmeal?
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Combine. Stir oats, banana, milk, and salt in a small saucepan or pot. Cook over medium heat to medium-high heat for 6–7 minutes, stirring occasionally as it cooks.
Step 2: Add egg whites. Reduce heat to low, add the egg whites, and whisk the mixture constantly for about 1 minute. This helps them blend into the oats for a thick, fluffy texture without scrambling.
Step 3: Finish cooking. Once the oats reach your desired consistency, remove from heat. Stir in your preferred sweetener, if desired, I like using a packet of stevia. For creamier oats, add an extra splash of milk.
Step 4: Add toppings. Top with your favorite toppings, like fresh berries, sliced banana, peanut butter for healthy fats, nuts, or chocolate chips. Mix and match to make it your own!
Frequently Asked Questions
No, but the banana adds natural sweetness and helps give the oatmeal its creamy texture. If you leave it out, you may want to add a little extra milk and your favorite sweetener to taste. You could also try adding applesauce or pumpkin puree for a different flavor.
Yes! Cook the oats, banana, milk, and salt in a microwave-safe bowl until the oats are tender. Then stir in the egg whites and microwave in short 15–20 second intervals, stirring well between each, until thick and cooked through. Keep a close eye on it so the egg whites don’t scramble.
Yes, but steel-cut oats require more liquid and a longer cooking time, so the recipe would need to be adjusted.
Yes. Quick oats will work, but they cook faster and tend to make a softer, less chewy bowl of oatmeal. Keep an eye on the consistency and adjust the cooking time as needed.
Yes, but the texture will be a little different and the oatmeal will be richer. Whisk one to two whole eggs well before stirring it into the oats, and cook over low heat while stirring constantly until fully cooked.
Stir in 1 scoop of your favorite protein powder after cooking, then add a bit more milk if needed to reach your desired consistency. Vanilla protein powder pairs especially well with the banana and cinnamon.
How to Store Leftover Oatmeal
- Storing: Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until warmed through. Add a splash of milk before or during reheating to loosen the oatmeal and bring back some of its creamy texture.
More Oatmeal Recipes to Try
If you try this egg white oatmeal recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Creamy Egg White Oatmeal
Ingredients
- ½ cup old-fashioned rolled oats
- ½ mashed banana
- ½ cup milk
- pinch of salt
- ⅓ cup egg whites, I use liquid egg whites from a carton for the easiest measuring.
- optional flavorings: ½ teaspoon cinnamon and/or 1/4 teaspoon vanilla extract
- optional for extra sweetness: stevia, honey, or another preferred option
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Instructions
- Stir ½ cup old-fashioned rolled oats, ½ mashed banana, ½ cup milk, and pinch of salt in a small saucepan. Cook over medium-high heat for 6–7 minutes, stirring occasionally as it cooks.
- Reduce heat to low and stir in the ⅓ cup egg whites and keep whisking for about 1 minute. Constant stirring helps the egg whites blend into the oatmeal instead of scrambling, giving it a thick and fluffy texture.
- Once the oatmeal is thick and the liquid has been absorbed, transfer it to a bowl and add your favorite toppings. Stir in your preferred sweetener, if desired, I like using a packet of stevia. If you prefer a creamier consistency, add an extra splash of milk.
Notes
- Making it in the microwave: Cook the oats, banana, milk, and salt until tender, then stir in the egg whites. Microwave in 15–20 second intervals, stirring between each, until thick and cooked through.
- Using steel-cut oats: Steel-cut oats require more liquid and a longer cooking time, so the recipe would need to be adjusted.
- Using a whole egg: You can use one to two whole egg(s) instead of egg whites. The oatmeal will be a little richer, and the texture may vary slightly. Whisk well and stir in over low heat until fully cooked.
- Using quick oats: Quick oats work, but they cook faster and have a softer texture. Adjust the cooking time as needed.
- Skipping the banana: You can leave out the banana, but it adds natural sweetness and creaminess. Add a little extra milk and sweetener to taste. You could also use applesauce or pumpkin puree instead.
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This is my new favorite breakfast!
So happy you love it!
I’ve been wanting to try this recipe for a while, but I was a little nervous about adding egg whites to my oatmeal. I finally gave it a try and I’m so glad I did! You can’t taste the egg whites at all, and I loved how thick and creamy the oatmeal turned out. I can’t wait to make it again!
Great recipe and such a delicious breakfast! I sweetened mine with maple syrup and topped it with chopped pecans. So good!
So happy you enjoyed!
So yummy and incredibly easy to make! My hubby loved it too, so I have a feeling this one will be making regular appearances at our breakfast table!
So glad you both enjoyed it! It’s always a win when you find an easy breakfast that the whole family loves.