This recipe is almost too simple to share, but I know you’re going to be wondering about the egg white, so let me explain. I saw this method for cooking oatmeal a while back on Nutritionist in the Kitch and I was skeptical too. But I swear that it doesn’t change the taste, the egg white is completely cooked, and it actually makes the rolled oats so much creamier than normal. It has become one of my new favorite ways to eat oatmeal. And on top of that, it adds an extra protein punch, which I’m always looking for.
I think you and I both should make this for breakfast tomorrow as a way to celebrate the new look of the blog! Did you notice?! I have been working for the past three days to transfer my wordpress.com blog to Bluehost and it wasn’t quite as easy as I thought. I spent multiple hours on chat with technicians at Bluehost and had to start over in the process after I realized some of my pictures had not migrated properly. I think things are generally running pretty smoothly now and there are just a few more technical things I want to fix before I get into the fun stuff.
I have some projects I’m hoping to put into place on the blog over the next couple of weeks, and I’ll keep you posted. I want to link to my social media, make a photo collage for Facebook, get acquainted with some plugins that will really make the site look pretty and lots more!
Of course, I was on a roll before I chose to uproot everything and this is the first time I can say that I have my editorial calendar planned out until after Christmas! I figured since I will be heading home for the holidays and on vacation that I better get myself well prepared to keep the recipes coming, especially since the holidays is such a popular time to fall off track with healthy eating. I want to stay on top of my goals, and I’m hoping that some of my recipes will help you do the same!
So even though the blog was under construction for the past couple of days, I am back and have plenty of recipes to share over the coming weeks.
Cinnamon Raisin Protein Oatmeal
1/2 cup rolled oats, gluten free optional
1 cup water
1 egg white
2 tablespoons raisins
1/4-1/2 teaspoon cinnamon
1 packet stevia, to taste
Other great toppings: peanut butter, banana, coconut, chocolate chips, pecans, or walnuts
- In a pot on medium low heat, add oats and water and cook for about five minutes, or until almost all the water is evaporated.
- Once water is almost completely evaporated, add egg white and whisk vigorously for about a minute. Your oats will be much creamier and there should be no egg white bits clearly visible.
- Take pot off heat and add raisins, cinnamon and stevia.
- Garnish with more raisins and cinnamon.
Serving Size: 1 Calories: 230 Fat: 3.2 g Carbohydrates: 44 g Fiber: 5.1 g Sugar: 13.5 g Protein: 9.3 g