Breakfast · Easy
Banana Peanut Protein Oatmeal
Creamy oats with banana, peanut butter and slowly stirred-in egg whites for protein. The egg whites are cooked gently into the porridge instead of being poured raw over the finished bowl.
- Protein
- 29g
- Energy
- 286 kcal
- Carbs
- 29g
- Fat
- 6g
- Time
- 14 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 100 gOats
- 800 gEgg White
- 130 gBanana
- 24 gPeanut Butter
- 200 mlMilk 1.5%
Make it
Method
Put 100 g oats and 200 ml 1.5% milk in a nonstick saucepan with about 300 ml water. Bring to a gentle simmer over medium-low heat and stir for about 4–5 minutes until the oats begin to soften.
Lower the heat. Slowly stream in the measured 800 g pasteurised liquid egg whites while stirring continuously for another 4–6 minutes. Keep the mixture moving so the whites thicken the oats evenly rather than forming large curds; egg dishes should reach 71°C.
Slice 130 g banana and portion the hot porridge among four bowls. Top each bowl with one-quarter of the banana and 24 g peanut butter divided equally among all bowls.
Serve immediately while creamy. If preparing ahead, cool promptly and refrigerate; reheat gently with a splash of water so the egg-enriched oats do not seize.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 29g
- Carbs
- 29g
- Fat
- 6g
- Energy
- 286 kcal
