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Creamy high-protein oatmeal in two bowls with berries, Greek yogurt swirl and chopped almonds, spoonable texture visible.; title text reads Creamy High-Protein Oatmeal Recipe
Good Fork Daily Editorial Kitchen

Creamy High-Protein Oatmeal Recipe

Creamy high-protein oatmeal made with milk, Greek yogurt and egg whites, without a chalky protein-powder texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Standing 2 minutes
Total Time 17 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cups milk
  • 1/2 cup water
  • 1/2 cup liquid egg whites
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup berries for serving

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups

Method
 

  1. Bring milk, water and salt to a gentle simmer; stir in oats and cinnamon.
  2. Cook 5 minutes, stirring until the oats begin to thicken.
  3. Lower heat and slowly stream in egg whites while whisking constantly.
  4. Cook 2 to 3 minutes until creamy and no liquid egg remains.
  5. Remove from heat, stand 1 minute, then fold in Greek yogurt and maple syrup.
  6. Divide into bowls and add berries.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA lists 160°F for eggs and 165°F for casseroles and poultry; use a thermometer when safety certainty matters.
  • This recipe was developed through culinary research and editorial review.