Three Egg-White Oats Recipes: White Chocolate Raspberry Matcha, Almond Croissant, and Bounty

Ingredients

• 30 g Rolled oats (Use steel-cut oats for the Almond Croissant variation, toasted before cooking.)
• 200 g Egg whites (Liquid egg whites.)
• Salt (A pinch, divided as needed.)
• 1 tsp Vanilla extract (Used in the base; additional vanilla is used in toppings as specified.)
• 0.125 tsp Pure stevia (Alternatively use 20 g sweetener; additional stevia is used to taste in toppings.)
• 100 ml Water (For the White Chocolate, Raspberry & Matcha variation.)
• 200 ml Oat milk (For the White Chocolate, Raspberry & Matcha variation.)
• 3 g Matcha powder (White Chocolate, Raspberry & Matcha variation.)
• 0.25 tsp Almond extract (White Chocolate, Raspberry & Matcha variation.)
• 60 g Ricotta (Mix with stevia and vanilla for the White Chocolate, Raspberry & Matcha topping.)
• 15 g White chocolate chips (Melt before mixing with the ricotta topping.)
• 50 g Frozen raspberries (White Chocolate, Raspberry & Matcha variation.)
• 30 g Steel-cut oats (Toast before cooking for the Almond Croissant variation; this replaces the rolled oats base.)
• 300 ml Boiling water (For the Almond Croissant variation.)
• 5 g Vanilla paste (Almond Croissant variation; use 5–10 g.)
• 0.125 tsp Almond extract (Used in the Almond Croissant base and again in the topping.)
• 10 g Ground almonds (Almond Croissant topping.)
• 15 g Almond butter (Almond Croissant topping.)
• 10 g Sweetener (Sweetener of choice for the Almond Croissant topping.)
• 30 g Ricotta (Almond Croissant topping.)
• 5 g Vanilla bean paste (Almond Croissant topping.)
• 5 g Flaked almonds (Sprinkle over the finished Almond Croissant oats.)
• 100 ml Water (For the Bounty variation.)
• 200 ml Coconut milk (Use the coconut milk specified by the source; carton beverage is assumed.)
• 15 g Desiccated coconut (For the coconut layer; additional coconut may be sprinkled on top according to the transcript.)
• 25 g Ricotta (Bounty coconut layer.)
• 5 g Brown sugar sweetener (Bounty coconut layer.)
• 8 g Cocoa powder (Mix with boiling water and stevia to make the chocolate sauce.)
• Boiling water (Enough to loosen the cocoa into a pourable chocolate sauce.)

Steps

1. 1

   Choose one variation and prepare its liquid. For White Chocolate, Raspberry & Matcha, use 100 ml water and 200 ml oat milk. For Almond Croissant, use 300 ml boiling water with toasted steel-cut oats. For Bounty, use 100 ml water and 200 ml coconut milk.

2. 2

   Place the oats and the chosen liquid in a saucepan. Bring to a boil, then reduce to a simmer and cook until most of the liquid has been absorbed and the oats are tender.

3. 3

   Turn the heat to low. Slowly whisk the egg whites into the oats until the mixture becomes foamy, taking care to keep whisking so the whites incorporate smoothly rather than forming pieces of scrambled egg.

4. 4

   Return the heat to medium and continue whisking until the oats are thick, creamy, and fluffy.

5. 5

   Stir in the base vanilla and stevia, or the stated 20 g sweetener alternative. Season with a pinch of salt.

6. 6

   For White Chocolate, Raspberry & Matcha, stir the matcha and almond extract into the cooked oats until evenly colored and fragrant.

7. 7

   Melt the white chocolate chips gently. Mix the melted chocolate with the ricotta, plus stevia and vanilla to taste, until smooth.

8. 8

   Spoon the matcha oats into a serving container and spread the ricotta-white-chocolate mixture over the top. Add the frozen raspberries, then cover and refrigerate overnight.

9. 9

   For Almond Croissant, toast the steel-cut oats in a dry saucepan until lightly golden and nutty. Add the boiling water and cook as in the base method, then stir in the vanilla paste and almond extract.

10. 10

    Combine the ground almonds, almond butter, sweetener, ricotta, almond extract, vanilla bean paste, and a pinch of salt. Stir until a thick almond cream forms.

11. 11

    Spread the almond cream over the cooked oats and finish with the flaked almonds. Cover and refrigerate overnight.

12. 12

    For Bounty, stir the desiccated coconut, ricotta, stevia to taste, brown sugar sweetener, and a pinch of salt together to make the creamy coconut layer.

13. 13

    In a separate bowl, stir the cocoa powder with boiling water, vanilla, and stevia to taste until smooth and pourable, adding only enough water to make a sauce.

14. 14

    Layer the coconut mixture over the cooked coconut oats, then add the chocolate sauce. Sprinkle with additional desiccated coconut if desired, cover, and refrigerate overnight.

15. 15

    Serve chilled the next morning. The source lists approximately 470 calories and 33 g protein for White Chocolate, Raspberry & Matcha; 487 calories and 36 g protein for Almond Croissant; and 452 calories and 32 g protein for Bounty.

Notes

All three variations are intended to be prepared the night before and chilled overnight. The creator's listed macros are approximately 470 kcal/33 g protein, 487 kcal/36 g protein, and 452 kcal/32 g protein, respectively. The Bounty ingredient list does not specify the amount of water for the chocolate sauce or explicitly list extra finishing coconut, so add water gradually and use extra coconut only if desired.

Nutrition per serving

• breakfast
• high-protein
• egg-white oats
• overnight oats
• no protein powder
• meal prep
• vegetarian
• sweet breakfast