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!!
Yields: 1 Serving
My favorite toppings lately? Peanut butter and cinnamon!
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