Banana Walnut Protein Oats with Egg Whites

Place 30g raw walnut halves on a cutting board and roughly chop into bite-sized pieces.

Peel and slice 0.75 of a medium banana into 1/4-inch thick rounds.

In a small saucepan, bring 2 cups of water to a boil over medium-high heat.

Add 1 cup rolled oats to the boiling water, then immediately reduce the heat to low to maintain a gentle simmer.

Cook the oats for 5-6 minutes, stirring occasionally, until most of the liquid has been absorbed but the mixture is still slightly wet.

While stirring the oats vigorously with a whisk or wooden spoon, very slowly pour in 1.6 cups liquid egg whites in a thin stream.

Continue to cook and stir the mixture for 3-4 minutes; the egg whites will cook through and create a voluminous, fluffy texture without scrambling.

Remove the pot from the heat and stir in 0.5 tsp ground cinnamon and 0.25 tsp ground cardamom until fragrant and well combined.

Transfer the protein oats to a large breakfast bowl.

Top the oats with the 0.75 sliced banana, 30g chopped walnuts, and 0.6 cup non-fat Greek yogurt before serving.