I’ve had an on-again, off-again romance with oatmeal for about five years. I’ll go a year where it sounds like the worst idea every time I think of it. And then I’ll get obsessed again and eat it every single day.
We’re currently on an upswing.
I also go in stages of how I like it best. All sorts of additional ingredients (like cottage cheese, chia seeds, fiber cereal, pumpkin) and levels of preparation laziness (i.e. microwave only).
So this post should really be called how I do oatmeal, effective April 2016. My current preferred method makes a bowl of oatmeal that’s thick, creamy, sweet with no refined sugar, and so filling.
The egg whites add some extra protein, and make the oats rich and creamy. (I’ve also had more luck with liquid egg whites than I did when I tried a whole egg, in not turning it into scrambled eggs.)
- 1 cup water
- 40 grams (a scant 1/2 cup) rolled oats
- pinch of salt
- 1/2 banana, thinly sliced
- 1 tbsp ground flaxseed
- 1 1/2 tsp vanilla extract
- 1/4 cup egg whites
- optional toppings: cinnamon, remaining 1/2 banana, almond butter, walnuts, nutella, pb&j
- In a small pot, bring to a boil the water, oats, salt, and 1/2 banana. Reduce heat and simmer to desired consistency. I like mine really thick, so I let them simmer for a while (10-15 minutes).
- Once thickened, turn off heat. Add flaxseed, vanilla, and egg whites, and stir vigorously so the eggs don’t scramble. With the heat off, they should incorporate easily and add creaminess to the oats (instead of scrambling).
- Add optional toppings and enjoy!
Serving suggestion: pair with chocolate milk.
Do you eat oatmeal? How do you prepare it??