Creamy Protein Oats
Creamy microwave protein oats made with egg whites and protein milk in one bowl. Use certified gluten-free oats when needed.
Choose your preferred protein milk and toppings. Milk choice changes the nutrition; use plant-based milk for a dairy-free option.
Serving ideas
Try these creamy oats with berries and cinnamon, or sliced banana and a spoonful of nut butter. Add toppings after cooking so you can change the flavor from one breakfast to the next; extra toppings will change the nutrition.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free rolled oats, liquid egg whites and Silk Unsweet Soymilk form the base of this oats.
- A measured breakfast bowl. The grain or seed base and its additions are listed separately, making the finished batch easy to portion.
- A defined yield. The card makes 1 large bowl. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Large microwave-safe bowl
- Spoon
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially liquid egg whites and gluten-free rolled oats.
- Grains and starches. Measure gluten-free rolled oats in the form named in the card. A cooked measure is different from a dry measure.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Creamy Protein Oats
Ingredients
Equipment
Method
- Add the egg whites, oats, dairy-free milk and optional salt to a large microwave-safe bowl. Stir to combine.
- Microwave for 45 seconds, then stir very well.
- Continue microwaving in 45-second intervals, stirring after each interval, until the oats are thick, creamy, steaming and fully set, usually 3 to 5 minutes total.
- Let the oats stand for 1 to 2 minutes to thicken. Add your preferred toppings and serve.
Nutrition
Notes
- Use a bowl at least twice the volume of the mixture because egg whites and oats puff as they cook.
- Stirring every 45 seconds prevents rubbery egg pieces.
- For a creamier consistency, replace 2 to 3 tablespoons of thick protein milk with water and add a splash of milk after cooking.
- Cook until hot, steaming and fully set. Microwave power varies.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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