Three High-Protein Egg White Oats Recipes

Ingredients

• 30 g Oats (For the shared base; use steel-cut oats, toasted, for the almond croissant variation.)
• 200 g Egg whites (For the shared base.)
• Salt (Pinch, for the shared base.)
• 1 tsp Vanilla (For the shared base; the source does not specify extract or paste.)
• 0.125 tsp Pure stevia (For the shared base; alternatively use 20 g sweetener.)
• 20 g Sweetener (Alternative to ⅛ tsp pure stevia in the shared base.)
• 100 ml Water (For the white chocolate, raspberry and matcha variation.)
• 200 ml Oat milk (For the white chocolate, raspberry and matcha variation.)
• 3 g Matcha (For the white chocolate, raspberry and matcha variation.)
• 0.25 tsp Almond extract (For the white chocolate, raspberry and matcha variation.)
• 60 g Ricotta (For the topping; mix with stevia and vanilla. Amounts of those additions are not specified.)
• Stevia (To mix into the ricotta topping; amount not specified.)
• Vanilla (To mix into the ricotta topping; amount not specified.)
• 15 g White chocolate chips (Melt for the topping.)
• 50 g Frozen raspberries (For the topping.)
• 30 g Steel-cut oats (For the almond croissant variation; toasted. Alternative to the base oats.)
• 300 ml Boiling water (For the almond croissant variation.)
• 5 g Vanilla paste (The source gives a range of 5–10 g for the almond croissant oats; 5 g is listed here as the lower bound.)
• 0.125 tsp Almond extract (For the almond croissant oats.)
• 10 g Ground almonds (For the almond cream topping; transcript calls this almond flour.)
• 15 g Almond butter (For the almond cream topping.)
• 10 g Sweetener of choice (For the almond cream topping; transcript specifies stevia.)
• 30 g Ricotta (For the almond cream topping.)
• 0.125 tsp Almond extract (For the almond cream topping.)
• 5 g Vanilla bean paste (For the almond cream topping.)
• Salt (Pinch, for the almond cream topping.)
• 5 g Flaked almonds (To finish the almond croissant variation.)
• 100 ml Water (For the Bounty variation.)
• 200 ml Coconut milk (For the Bounty variation; type (carton beverage or canned) is not specified.)
• 15 g Desiccated coconut (For the coconut layer; the transcript also says to add more desiccated coconut, but gives no further amount.)
• 25 g Ricotta (For the coconut layer.)
• Stevia (To taste, for the coconut layer.)
• 5 g Brown sugar sweetener (For the coconut layer.)
• Salt (Pinch, for the coconut layer.)
• 8 g Cocoa (For the chocolate layer; transcript specifies cocoa.)
• 0.5 tsp Vanilla (For the chocolate layer.)
• Boiling water (For the chocolate sauce; amount not specified.)
• Stevia (To taste, for the chocolate sauce.)

Steps

1. 1

   For each variation, put the oats and its stated cooking liquid in a saucepan. For the white chocolate, raspberry and matcha oats, use 30 g oats, 100 ml water and 200 ml oat milk. For the almond croissant oats, use the toasted 30 g steel-cut oats and 300 ml boiling water. For the Bounty oats, use 30 g oats, 100 ml water and 200 ml coconut milk. Bring to a boil, then simmer until most of the water is gone; for the shared base, simmer the oats.

2. 2

   Reduce the heat to low. Whisk in the 200 g egg whites until foamy, then raise the heat back to medium and continue whisking until the oats are thick.

3. 3

   For the white chocolate, raspberry and matcha variation, add the stevia and vanilla to the cooked oats. Add 3 g matcha and ¼ tsp almond extract, then stir to combine.

4. 4

   Melt the 15 g white chocolate chips. In a separate bowl, mix the 60 g ricotta with stevia and vanilla; the amounts of stevia and vanilla for the topping are unspecified. Mix in the melted chocolate, as the transcript describes a white-chocolate ricotta topping.

5. 5

   Layer the ricotta topping over the matcha oats and add the 50 g frozen raspberries. Refrigerate overnight.

6. 6

   For the almond croissant variation, use almond extract in place of matcha and follow the same oats-and-egg-white cooking method. Add the listed vanilla paste and almond extract to the oats.

7. 7

   In a bowl, mix the almond butter, ground almonds, sweetener, vanilla bean paste, almond extract, ricotta and a pinch of salt into a thick almond cream.

8. 8

   Spread the almond cream over the oats and finish with 5 g flaked almonds. Refrigerate overnight.

9. 9

   For the Bounty variation, prepare the oats using the shared egg-white method and the stated water and coconut milk. The source does not explicitly say when to add the vanilla for the oat base.

10. 10

    Mix the desiccated coconut, 25 g ricotta, stevia to taste, 5 g brown sugar sweetener and a pinch of salt to make the creamy coconut layer. Add vanilla as stated in the transcript; its amount is unspecified for this layer.

11. 11

    In a small bowl, stir the cocoa with boiling water and stevia to taste to make a quick chocolate sauce. The amount of boiling water is unspecified.

12. 12

    Layer the coconut mixture and chocolate sauce over the Bounty oats. Add more desiccated coconut as described in the transcript; the additional amount is unspecified. Refrigerate overnight.

Notes

The post lists three separate variations and their per-serving macros: white chocolate, raspberry and matcha (470 kcal, 33 g protein); almond croissant (487 kcal, 36 g protein); Bounty (452 kcal, 32 g protein). The source says to prep them the night before. It does not specify the amounts for several additions described as stevia/vanilla in toppings, the chocolate sauce's boiling water, or the extra desiccated coconut. The almond croissant oats' vanilla paste is given as a 5–10 g range.

Nutrition per serving

• breakfast
• high-protein
• vegetarian
• gluten-containing
• stovetop
• overnight-prep
• no protein powder