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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love making oats this way, so good!
They are the BEST like this 🙂
I’m really glad that you posted this because I have been loving oatmeal in the morning and I’m getting a little tired of my normal recipe. Time to go to the store and pick up some ingredients 🙂
Oh yes! Let me know if you give it a try!! 🙂
Yum!! I wish I had a bowl of this right now! That’s so sad about the pumpkin but I’m glad this recipe works for you too!!
Yes, this is a great breakfast option…even without pumpkin!
hmmm i may or may not have just had this for breakfast – LOVE adding banana to my oats – naturally sweet and oh so yummy!
Yummmmm! I wish I had a bowl now too!!