Three Egg White Oat Variations: Tiramisu, Posh Mince Pie, and White Chocolate Raspberry

Ingredients

• 30 g rolled oats (Blending works too; use 3 g additionally for the white chocolate raspberry topping.)
• salt (A pinch for the base; additional pinches/touches are used in the toppings.)
• 300 ml liquid of choice
• 200 g egg whites
• 1 tsp vanilla (Base; additional vanilla is used in some toppings.)
• sweetener (To taste. Use a tiny pinch of pure stevia, or start with about 1 tbsp of another sweetener and adjust. Toppings also use sweetener; amounts are stated per variation where provided.)
• tsp coffee (Tiramisu variation: 1–2 tsp; source gives a range.)
• 80 g ricotta (Tiramisu topping.)
• tsp vanilla (Tiramisu topping: 1–2 tsp; source gives a range.)
• 5 g sweetener (Tiramisu topping.)
• cocoa powder (Dusting for tiramisu topping.)
• almond extract (A tiny splash for the mince pie and white chocolate raspberry variations.)
• cinnamon (Mince pie: 1 tsp. White chocolate raspberry: a sprinkle; alternatively cinnamon or mixed spice for the topping.)
• nutmeg (Mince pie: ⅛ tsp. White chocolate raspberry: a sprinkle.)
• cloves (A pinch for the mince pie variation.)
• ginger (A pinch for the mince pie variation.)
• 100 g ricotta (Mince pie topping.)
• 15 g jarred mince pie filling
• 70 g raspberries (White chocolate raspberry variation; transcript specifies air-fried but description does not specify preparation.)
• 60 g ricotta (White chocolate raspberry cream.)
• 30 g oats (White chocolate raspberry topping.)
• 10 g white chocolate
• mixed spice (White chocolate raspberry topping; optional alternative to cinnamon.)

Steps

1. 1

   For one variation, put the rolled oats, a pinch of salt, and 300 ml of liquid of choice in a pan. Bring to a boil, then simmer. The source does not specify the simmering time.

2. 2

   When a little starchy liquid remains, lower the heat and whisk in the egg whites. Once they foam, raise the heat to medium and keep whisking until the oats are thick.

3. 3

   Stir in the base vanilla and sweetener to taste. For the tiramisu version, add 1–2 tsp coffee. For the mince pie version, add the almond extract, 1 tsp cinnamon, ⅛ tsp nutmeg, and a pinch each of cloves and ginger. For the white chocolate raspberry version, add a tiny splash of almond extract, a sprinkle of nutmeg and cinnamon, and 70 g raspberries.

4. 4

   Prepare the tiramisu topping by mixing 80 g ricotta with 1–2 tsp vanilla, 5 g sweetener, and a touch of salt. Top the oats with the ricotta mixture and dust with cocoa powder.

5. 5

   Prepare the mince pie topping by mixing 100 g ricotta with stevia and a sprinkle of salt. Top with 15 g jarred mince pie filling.

6. 6

   For the white chocolate raspberry version, cream 60 g ricotta with stevia, vanilla, and a pinch of salt. Top the oats with the ricotta cream, 3 g oats, and 10 g white chocolate; finish with cinnamon or mixed spice.

Notes

The three variations are alternatives, each using the same base. The description gives nutrition figures of 371 kcal/32 g protein for tiramisu, 357 kcal/32 g protein for mince pie, and approximately 395 kcal/approximately 33 g protein for raspberry; the spoken transcript gives differing figures for the latter two. The source does not specify the identity of the base liquid or exact cooking duration. The transcript mentions air-fried raspberries, while the written recipe does not specify that step.

Nutrition per serving

• breakfast
• high-protein
• vegetarian
• stovetop
• oats
• dessert-inspired