This is one of my favorite ways to eat oatmeal! I love that the egg whites give it a bit of fluffiness and there are sooooo many ways to experiment with this recipe using different types of fruit, nuts, etc.
You can either make one serving at a time or typically what I do is triple the recipe. Once the oatmeal is done baking I’ll let it cool off for about 5 minutes and then I’ll divide it into 3 equal portions. I eat one and then my breakfast is already done for the next 2 days!
SINGLE SERVING RECIPE
In an oven safe bowl mix together the following ingredients:
1/2 cup old-fashioned oats
1 cup water
2 egg whites
1/4 tsp baking powder
handful of raspberries (about 1/4 cup)
Bake at 350 for 30 minutes. You’ll know it’s done when the oatmeal rises up and the edge gets nice and puffy. Let cool slightly and then add blueberries (about 1/4 cup) and drizzle with unsweetened almond milk. You can also add a wee bit of Stevia or 1 tsp of your preferred sweetener (pure honey, agave nectar, pure maple syrup, etc.) but I don’t think it needs it!
NOTE: You can also bake the blueberries along with the raspberries but I prefer the texture and taste of cold blueberries much better for some reason! Plus the cold blueberries help to cool off the scorching hot oatmeal!
MEAL PREPPING RECIPE
When I make a triple recipe I mix everything together in a large Corningware dish.
1.5 cups oats
3 cups water
1 cup liquid egg whites (6 egg whites)
3/4 tsp baking powder
6 oz. raspberries
You’ll need to increase the baking time by about 5 minutes. Divide three equal servings into storage containers. Before eating add a little bit of almond milk and reheat in the microwave for a couple minutes. Then add your blueberries.
YUMMMMMM!!!
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Amanda is a wife, toddler mom, PMAD survivor, certified nutrition and running coach, recovering perfectionist, and minimalist-in-training. Her mission in life is to help others get off the pity potty, embrace their own brand of weirdness, and get after their dreams. Proverbs 3:5-6