Protein-Packed Banana Oatmeal
5min
15min
2
616
Chef's Note
For the best texture, be sure to continuously stir when adding the egg whites to prevent them from scrambling. If you prefer a sweeter oatmeal, you can add a tablespoon of honey or maple syrup, but this will increase the carb content. For meal prep, this recipe can be made ahead and refrigerated for up to 3 days - just add a splash of milk when reheating.
Tags
Ingredients
1 cup rolled oats
1 cup unsweetened almond milk
1/2 cup water
1 medium ripe banana
4 scoops (120g) vanilla protein powder
1 cup (240ml) egg whites
1 cup Greek yogurt, plain, non-fat
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons chia seeds
2 tablespoons walnuts, chopped
Instructions
- 1
In a medium saucepan, combine 1 cup rolled oats, 1 cup unsweetened almond milk, and 1/2 cup water. Bring to a simmer over medium heat.
- 2
While the oats begin to cook, mash 1 medium ripe banana in a small bowl and set aside.
- 3
Once the oats are simmering (about 2 minutes), reduce heat to medium-low and stir in the mashed banana.
- 4
In a separate bowl, whisk together 1 cup egg whites and 4 scoops (120g) of vanilla protein powder until well combined.
- 5
Slowly pour the egg white mixture into the oatmeal while continuously stirring to prevent the egg whites from cooking separately.
- 6
Continue cooking for about 5 minutes, stirring frequently until the oatmeal thickens and the egg whites are fully incorporated and cooked.
- 7
Remove from heat and stir in 1 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.
- 8
Fold in 1 cup of plain non-fat Greek yogurt and 2 tablespoons chia seeds until well combined.
- 9
Divide the oatmeal between two bowls and top each with 1 tablespoon of chopped walnuts.
- 10
Let sit for 2 minutes before serving to allow the chia seeds to slightly expand and the oatmeal to cool to an edible temperature.
Nutrition Information (per serving)
616
69g
46g
17g
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