Go Back
close up texture of high protein banana oatmeal with almond butter drizzle and chocolate chips, creamy fluffy surface

High Protein Banana Oatmeal

AuthorLily Mellow
A creamy stovetop oatmeal with banana bread flavor and 26g of natural protein from egg whites. One pot, no powder, ready in 10 minutes.
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings1 bowl
Calories341 kcal

Equipment

  • Small saucepan (1.5–2L)
  • Balloon whisk
  • Small mixing bowl
  • Fork (for mashing banana)

Ingredients  

WET INGREDIENTS

  • 200 g 7oz liquid egg whites (carton)
  • 100 g 3.5oz very ripe banana, mashed (~1 medium banana)
  • 1 –2 tsp vanilla extract
  • ½ tsp almond extract
  • Sweetener of choice to taste
  • 300 ml 1¼ cup water

DRY INGREDIENTS

  • 30 g ⅓ cup rolled oats (or mix of rolled + steel cut)
  • 1 pinch salt
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice or pumpkin pie spice

MIX-INS

  • 10 g 2–3 Medjool dates, finely chopped

TOPPINGS (optional)

  • Almond butter drizzle optional
  • PB powder optional
  • Dark chocolate chips optional

Instructions 

  1. Combine the oats, water, and salt in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low. Stir regularly and cook for 5–7 minutes, until the oats are thick and most of the water is absorbed.
  2. Mash the banana with a fork in a small bowl until smooth. Fold in the chopped dates and set aside.
  3. Pour the egg whites into the thick oats. Whisk immediately and vigorously without stopping over low heat for 2–3 minutes, until the mixture is creamy, fluffy, and voluminous.
  4. Remove from the heat. Stir in the vanilla extract, almond extract, cinnamon, mixed spice, sweetener, and banana-date mixture. Mix until fully combined.
  5. Serve immediately with your desired toppings, or transfer to a sealed jar and refrigerate overnight for a dense, cake-like cold version.

Notes

Note 1 — Storage:
Refrigerate in an airtight jar up to 3 days. Reheat with a splash of water, 60–90 sec in microwave, stirring halfway. Freeze up to 1 month.
Note 2 — Substitution:
No almond extract? Use 1 extra tsp of vanilla. No dates? Substitute with ½ tsp maple syrup or 1 tsp honey stirred in at the end.
Note 3 — Technique tip:
The whisking speed is critical. The moment egg whites hit the hot oats, whisk hard and continuously. Slowing down causes clumping. Low heat + constant motion = silky cream. Tested with AllWhites and Great Value carton egg whites — both work perfectly.