Initially, you may recall I thought egg white oatmeal was weird. Now, I’m all about it. I love the smooth, creamy texture and added protein from the egg whites. As much as I love my protein smoothies, when it’s freezing outside I don’t really want an ice cold breakfast…but a warm bowl of chocolate oatmeal hits the spot. I love oatmeal pretty much any way you fix it (including plain jane oatmeal!), but one of my favorite ways is with some peanut butter or chocolate…or both ;). I decided to hold the peanut butter here, but you can easily stir some in at the end if you love the chocolate-peanut butter combo.
I started with some old-fashioned oats cooked with cocoa powder, espresso powder, and vanilla. I used Hershey’s special dark cocoa powder for an intense chocolate flavor, but you can use whatever you have on hand. The espresso powder doesn’t give you a “coffee” taste, but it does boost the chocolate flavor even more – which I love =). When the oats are fully cooked (and the water absorbed), you whisk in some egg whites and cook a couple minutes more, until light and fluffy. Remove from heat and sweeten to taste with honey, stevia, maple syrup, etc. I like to top mine with some chopped strawberries or banana and a sprinkle of mini-chocolate chips, but the chocolate chips are totally optional if you’re trying to keep it super healthy. Healthy chocolate is a great way to start any day! Enjoy!
Chocolate Egg White Oatmeal
1/3 cup old-fashioned oats, uncooked
2/3 cup water
1 tbsp Hershey’s special dark cocoa powder
1/4 tsp instant espresso powder
1 tsp vanilla
2 egg whites
1. Bring water to boil in small sauce pan. Add oats, cocoa powder, espresso powder, and vanilla. Reduce heat to medium-low (you want a gentle simmer) and cook about 5 minutes until the water is absorbed.
2. Whisk in egg whites and cook about a minute more. Remove from heat. At this point you can sweeten to taste with whatever you like – honey, maple syrup, sugar, stevia, etc. Serves 1.