Quaker's recipe
Whipped Egg-whites N' Oats

Whipped Egg-whites N' Oats


  • 8 tablespoons Quaker® Oats Quick Cook or Rolled
    (scooper is provided in this kit)
  • 1 cup water
  • 2 egg whites, beaten with a fork until frothy
  • 1 teaspoon light or pomace olive oil
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon vanilla extract
  • Toppings:
  • 1 tablespoon cup Greek yogurt (for non-dairy alternative, use coco yogurt)
  • 1/4 cup sliced bananas
  • 1 tablespoon walnuts
  • 1 tablespoon dried cranberries


  1. In a small saucepan, bring water to a boil. Reduce heat and stir in oats and salts. When oats have absorbed most of the water, pour in vanilla and egg whites. Whip vigorously with a fork until mixture is well blended.
  2. Stir in the olive oil. Cook for 2 more minutes. Stir frequently until all the water is absorbed and the egg whites make the oats look puffy and creamy.
  3. Cover the pot and remove from heat. Let it sit for at least 5 minutes.
  4. Stir the oatmeal then add toppings.