Whipped Egg-Whites N Oats
- 8 tbsp Quaker® Oats
- Quick Cook or Rolled
- 1 cup water
- 2 egg whites, beaten with a fork until frothy
- 1 tsp light or pomace olive oil
- 1/8 tsp sea salt
- 1/4 tsp vanilla extract
Toppings:
- 1 tbsp cup Greek yogurt (for non-dairy alternative, use coco yogurt)
- 1/4 cup sliced bananas
- 1 tbsp walnuts
- 1 tbsp dried cranberries
1. In a small saucepan, bring water to a boil. Reduce heat and stir in oats and salts. When oats have absorbed most of the water, pour in vanilla and egg whites. Whip vigorously with a fork until mixture is well blended.
2. Stir in the olive oil. Cook for 2 more minutes. Stir frequently until all the water is absorbed and the egg whites make the oats look puffy and creamy.
3. Cover the pot and remove from heat. Let it sit for at least 5 minutes. ,
4. Stir the oatmeal then add toppings.