Protein Pumpkin Oatmeal with Egg Whites

I know adding egg whites to your morning oats sounds a little odd, but it’s actually pretty amazing. It makes for a deliciously fluffy (and wonderfully filling) breakfast, supercharged with plenty of protein. The key is to avoid scrambling the eggs by continuously stirring when added – it’s a little bit of effort for a lot of gain. Once you’ve tried them you’ll never go back…pinky swear.



SERVES: 1 bowl


  • ½ cup old fashioned oats
  • 1 cup water or unsweetened almond milk
  • ½ ripe banana, sliced or 1 tbsp Natvia (stevia)
  • ¼ cup pumpkin puree
  • 2 egg whites
  • 1 tsp natural vanilla extract or 1 tbsp vanilla protein powder
  • 1 teaspoon pumpkin pie spice (mix of cinnamon, nutmeg, ginger + allspice)
  • pinch of sea salt
  • pepitas and linseeds for topping (optional)


  1. In saucepan over high heat, combine the almond milk or water, banana or stevia, pumpkin, spices, vanilla and salt.
  2. Bring the mixture to the boil and add oats.
  3. Reduce heat and cook, stirring regularly, until liquid is absorbed (about 5-6 mins).
  4. Add egg whites and whisk constantly until a thick, fluffy consistency is reached (about 1-2 mins).
  5. Once liquid is absorbed, serve in a bowl with your favourite toppings. Enjoy!



Try drizzling with your favourite nut butter (mine’s almond) and topping with pecans for a dose of healthy fats.


Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

    1. Hi Alice! It’s just there for nutritional value – you could add mashed sweet potato, grated zucchini or just take it out completely x

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