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.