This warm and comforting breakfast will leave you feeling satisfied and ready to start your day.  The egg whites give the oats a protein boost, while the banana makes this hot breakfast creamy and sweet.  

Back in the fall, I posted my go to recipe for Pumpkin Egg White Oatmeal.  I LOVED that stuff.  Seriously, I ate it most days during the fall.  Once I started this whole low FODMAP thing, I learned that pumpkin is high in FODMAPS.  I know! I was pretty sad to give my beloved pumpkin a break, but luckily oats are tolerable in small (around a half cup) portions so I keep them in my regular breakfast rotation because I really love eating oats for breakfast.

I essentially kept the recipe the same, I just eliminated the pumpkin.  Even though I made minimal changes, I still wanted to share the recipe because these oats are OH so good 🙂

I hope you enjoy!!

Egg White Banana Oatmeal

Yields:  1 Serving

Ingredients:

• 1/3 cup oats (I am loving Love Grown Foods Super Oats)
• 1 cup water
• 1/3 cup egg whites
• 1/2  banana, mashed
• Dash of cinnamon for topping
• Optional toppings/mix-ins (nut butter, banana, strawberries, blueberries, raisins, cranberries, walnuts, almonds, pumpkin seeds)

Directions:

1. Bring 1 cup water to boil in small sauce pan.
2. Once water is at rolling boil, add in the oats and banana.  Allow to cook while stirring for 1-2 minutes.
3. Turn the heat down to medium.
4. Add in the egg whites, continue to stir.
5. When the oatmeal is at your desired consistency, remove from the heat and serve in your favorite breakfast bowl with your favorite toppings!

My favorite toppings lately?  Peanut butter and cinnamon!

Your Turn:

• What breakfast have you been loving lately?