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The Post You’ve All Been Waiting For

March 31, 2012

Don’t lie. You know you’ve been jealous.

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My giant, fluffy oats. Overflowing over the bowl.

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They look good, right?


Well. I’ve been asked numerous times as to how I make them. I got the original recipe from Julie Go Lean and thought that directing you all to that was enough. However, I’ve realized that I’ve made quite a few changes to her recipe to better suit my tastes and it’s time that I show you how the magic happens.

Brace yourselves.

Egg White Oats – A Tutorial

First of all, this breakfast is not for someone in a hurry. It takes me about 15 minutes to make (and that’s with my amazing practice) and at least 15 minutes to eat. There are some things that you can prep the night before to make it faster, and I’ll let you know those as we go along.


For Oats

1/3 C Oats (I use TJ’s gluten free oats)

1/3 C milk (I use unsweetened flax by Good Karma)

1/3 C pumpkin or butternut squash (I use Libby’s pumpkin)



1 packet stevia

3 egg whites (9 T liquid egg whites)

1/4 T corn starch or xantham gum (I’ve never tried corn starch!)

For Sauce

1 T PB2

1 T protein powder (I use Sunwarrior Vanilla)

1 packet stevia

1/2 T unsweetened cocoa powder

1/2 T ground flax


The very first thing I do is microwave 3/4 C water for a minute and 30 seconds. Then I add 1/3 cup oats to that and let it sit. This you can do the night before and let the oats soak overnight. If you do this, be sure to add some cinnamon and that will add some great flavor.

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Then I move on to making the “Sauce” so it’s done beforehand. This is also something you could do the night before. In my sauce I add 1 T Sunwarrior Vanilla Protein Powder, 1 T PB2, 1 packet stevia, 1/2 T unsweetened cocoa powder and sometimes I’ll throw in 1/2 T ground flax for health purposes. Gotta counter-balance that cocoa powder.

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Then I mix it all up with water, slowly adding the water and mixing it in. Usually I’ll add a bit of milk at the end, you could also do only milk. And remember, this is just my favorite combination. You could do only peanut flour, only protein powder or any other sauce combination you like.

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Once you’ve got your sauce made up, set it to the side. Now, pour your oat and water mixture into a LARGE saucepan. I first made these with my normal oats saucepan and… I burnt my hand. Things were overflowing. It was a mess.

Add 1/3 C of almond milk (or any kind of milk) and turn on the heat to get the oats cooking.

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Add a dash of cinnamon and vanilla (okay, a TON of cinnamon. I go a little crazy)

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Meanwhile, add 3 liquid egg whites (I use 9 T) to a bowl and then add either 1/4T of cornstarch or xantham gum. The key here is that they are egg whites!!! I once used a brand that tried to make the egg whites look yellow, and it did not fluff up!!!!

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Now, beat the egg whites until they form peaks, or for about 3 minutes (don’t forget to keep an eye on your oats!!!). Here’s how it looks when you start:

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Not ready yet.

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Then add 1 packet stevia (or other sweetener) and some more cinnamon on top, and mix it together. Doesn’t that look so cool?!?

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Now, all this time you’ve been keeping an eye on your oats, right?!?! I told you this wasn’t easy! When the oats are almost cooked, add 1/3 cup pumpkin (gotta have our veggies). And yes, my stove is dirty. I debated cleaning it before photographing all of this, but I was hungry.

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Once you’ve added the pumpkin, take your oats off the heat and add the egg whites. Oh dear lord it is dirtier than I realized.

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Mix them in!

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This is paining me to look at my stove in these pictures. You all better appreciate my embarrassment so you get this recipe today rather than next week…

So now put your oats back on the heat, but turn it down to low and just keep mixing! You can take a 10-15 second break every once and a while, but be sure it’s not burning on the sides! Keep mixing!

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At this point I think if you kept mixing and mixing, it would all cook down a bit. But I am not patient, I’ve been at this for way too long, and I’m hungry. So I serve them up nice and fluffy! Look how much there is!

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The perfect breakfast. Well, for me at least!

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Please let me know if anyone gives this a try and has problems with my directions!

**Edited to Add: 

I was asked about calories in this breakfast, so I thought I’d share – the protein content is insane!

Using all the brands that I use (listed in the ingredients) the totals for sauce and oats come out to be: Calories – 308, Carbs – 35 g, Fat – 7 g, Protein – 32 g


What is one of your favorite breakfasts to make?

Would you spend 15-20 minutes making breakfast on a school/work day?

46 Comments leave one →
  1. March 31, 2012 7:41 am

    Those sound amazing. I have to make them next weekend! I would spend time during the week before work or school but I want to get it down right before I do that lol.

    Question did you use xanthan gum instead of cornstarch? I have both so I am just curious as to what works best.

  2. March 31, 2012 8:00 am

    Yum! That looks so good! Sometimes I make pancakes during the work week and it takes me about 15 minutes, but when I’m in a hurry, I’ll have cereal or Greek yogurt.

  3. March 31, 2012 8:06 am

    Holy oats! I thought my bowl was large! 😉

  4. March 31, 2012 8:25 am

    How many calories?

    • April 2, 2012 10:31 am

      232 for the oats and 76 for the “sauce”. That’s using Good Karma Unsweetened Flax milk, Sunwarrior protein powder, and Libby’s canned pumpkin. Total: 32 g of protein!!!

  5. fitandfuninthird permalink
    March 31, 2012 8:33 am

    Those look amazing! I don’t think I could do this on a weekday but it’s a perfect weekend recipe! 🙂

  6. March 31, 2012 8:42 am

    AWESOME tutorial! I love egg white oats, too but I will have to try that sauce combo next time for sure. 😀

  7. Jasmine permalink
    March 31, 2012 9:24 am

    The first time you said you made these, I hopped on over to Julie’s site and made them that morning haha and they are amazing! Thanks for the picture tutorial! I need to make that sauce!

  8. March 31, 2012 9:26 am

    I’ve tried the original egg white oats recipe in the past and couldn’t finish the bowl! Not a fan. Your innovated recipe looks more appetizing. I think I’ll be giving them another shot.

  9. March 31, 2012 9:49 am

    great post!! i was looking forward to this. 😉 i can’t wait to make this tomorrow morning! i’m all about volume when it comes to my food, so this is perfect. thanks girl!

  10. March 31, 2012 11:08 am

    Looks great, I’ll have to try it soon!

  11. March 31, 2012 11:11 am

    Italian eggs!! I love marinara over my eggs.

  12. March 31, 2012 11:46 am

    Oh my gosh YUM. I can’t wait for breakfast tomorrow…trying this!

  13. March 31, 2012 2:20 pm

    Those oats look so delish! I’ve been loving Tina’s “Oatmeal” minus the Oats lately!

  14. March 31, 2012 2:31 pm

    Yummmmmm these look so good! They are SO hugeeeeee. I really admire your dedication to your oats though, because these look like hard work! But I would still probably make them on school days if I wasn’t super busy, I sometimes make pancakes and they take about the same amount of time I would imagine! I can’t wait to try these now 😀

    • April 1, 2012 12:14 pm

      Haha it is some dedication, but once you get it down it’s a lot easier. The first couple times took me a while though!

  15. March 31, 2012 3:49 pm

    ohmygoodness i definitely need to give these a try! the extra time it would take to make these would definitely be worth the crazy huge bowl of oats 😉

  16. March 31, 2012 3:52 pm

    Wow, I can’t believe how voluminous those get! I’ll have to try it sometime. On a weekend though 🙂 I normally spend about 5 minutes making breakfast, so I make sure to make something quick. But on Fridays I’m a little more relaxed about when I get to work so I’ll spend a little more time.

    P.S. Love that sparkly nail polish!

  17. March 31, 2012 4:30 pm

    I am so putting whipped egg whites in tomorrow’s oats! I stir the plain stuff in all the time, but never thought to fluff first. Genius!

  18. April 1, 2012 7:33 am

    This is awesome! Thanks for the recipe! I’m going to have to try it out. I’m made that I saw this AFTER making my breakfast meals. This is what I love to do. It’s easier to just heat and go!

  19. April 1, 2012 8:22 pm

    Wow! This is amazing. I can’t wait to make this. I spend about 15 minutes making breakfast or less. I just like oats and eggs. Very basic.

  20. sarah permalink
    April 16, 2012 10:41 am

    will this work without the xanathan gum or cornstarch?

  21. May 24, 2012 11:27 am

    I just made these this morning and they turned out great! I mentioned you in the post haha – thanks so much for the tutorial 🙂

  22. May 29, 2012 11:46 am

    Not going to lie, I’ve ALWAYS wondered how you made your oats so awesome. I don’t know why I’ve never put anything in my oats before. I’m so strange; I always eat them plain- no toppings and no mix ins, no sweetener. I think it is nearly time to experiment…

    • May 29, 2012 9:09 pm

      I’ve got a lot of oat recipes – check them out! And I used to eat my oats completely plain as well, even made with just water! I’ve learned so much from blogs… haha

  23. June 2, 2012 9:32 am

    When you eat this are you eating raw eggs?

    • June 2, 2012 12:00 pm

      They are pasteurized egg whites, so they’re safe to eat without cooking them. However, they do cook a little when I put them in the oats and mix them for several minutes.

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