This 20-minute Stovetop Triple Berry Egg White Oatmeal recipe is the best way to elevate your oats. Made with frozen berries and pantry staples, plus egg whites whisked in for a creamy and filling make-ahead friendly breakfast!
A collision of two breakfast classics: oats and eggs. At first it sounds a little weird, but once you think about it, egg whites in oatmeal makes a lot of sense! To me, at least 😎
Eggs are used in desserts like meringue or curd all the time, so if you think about it like that, you’re basically making an oatmeal dessert. An oatmeal dessert that’s super creamy, absolutely delicious, and will keep you full until lunch.
This recipe really checks a lot of boxes for me, and I hope it does for you too. I love that it helps use up frozen berries, makes a filling meal that tastes like dessert but isn’t, and works well as leftovers. I hope you enjoy these oats as much as I do!
Total Time: 20 minutes
Prep: Make-Ahead Friendly
What are the ingredients in this Stovetop Triple Berry Egg White Oatmeal?
These oats are so simple to make and require just a handful of common ingredients. Here’s what I used in this oatmeal, plus a little note on each ingredient:
- water – These first three ingredients listed here are the beginning of any good oatmeal recipe! These oats are so creamy, even with just water as the base liquid. No milk required!
- rolled oats – Also known as old-fashioned oats. You can use any form of rolled oats, including quick cooking. This recipe is not intended for steel cut oats.
- salt – To balance out all the sweetness and bring out all the flavors, it’s important to add just a little bit of salt to the oats when you start cooking them.
- egg whites – You can use egg whites you separated yourself, or go the easy route and use egg whites from a carton. It’s a game-changing shortcut that saves time and avoids any waste from leftover egg yolks.
- brown sugar – For sweetener, I first tried maple syrup, but ultimately liked the taste of brown sugar even better. It has a deeper molasses taste that goes perfectly with the berries and creamy oatmeal.
- vanilla extract & ground cinnamon – I really think these flavors just take everything up a notch. From “oatmeal for breakfast”, to “WOW this tastes like pie!”, but for breakfast. You heard me!
- frozen berries – I love a good triple berry blend because I love ALL berries. But if you have a favorite, go for it! Since we’re using frozen berries, no need to worry about them being in season or not.
How do you make Stovetop Triple Berry Egg White Oatmeal?
These oats are incredibly simple to make, especially if you opt for a carton of egg whites over cracking and separating your own.
Start by cooking your oats according to the package directions for the stovetop method. For most oats, this means bringing the water to boiling and then adding the salt and oats.
Cook the oats uncovered for 9-10 minutes, or until the oats have cooked and very little liquid remains in the bottom of the pot when you stir. For quick cooking or instant oats, this might happen a little faster.
Once the oats are cooked through, grab a whisk and your egg whites. I like to reduce the heat to the lowest possible setting at this point. That way, it stops boiling but remains heated enough to cook the eggs. Pour the whites slowly into the pan, whisking them into the oatmeal as you go.
After all the egg whites are whisked in, add the brown sugar, vanilla and cinnamon, then give the whole thing a good stir to make sure everything is well combined.
Finally, add the frozen fruit and mix it in. Remove the pan from the heat source and let it sit for a few minutes so the oatmeal can cool and the fruit can heat up. Serve it up and enjoy with all your favorite toppings. Almonds and extra brown sugar are mine!
Tips for making the best Egg White Oatmeal:
After testing this Stovetop Triple Berry Egg White Oatmeal, I’ve got a few tips to help you make the best egg white oats possible:
- When adding the egg whites to the oatmeal, whisk constantly to avoid any lumps or scrambling.
- Give the frozen berries some time to thaw out in the hot oats. This will also help cool your oatmeal down!
- Almonds are my favorite topping for this recipe! They add a great texture and flavor.
Can this recipe be made in the microwave?
While I do not personally have a microwave, I’m positive you can cook oats in the microwave. Several other recipes for egg white oats on the internet are made in the microwave. It’s definitely going to be quicker!
Cook your oats according to the package microwave directions. Then, the goal is to stir in your egg whites while the oatmeal is still very hot in order to “cook” the egg whites and thicken the oatmeal.
I would probably still recommending making larger amounts on the stovetop. I think microwave is a good option for a single serving, but with 2 or more portions, you’ll get the best results on the stovetop.
What kind of oats work for this recipe?
I’m 100% sure that any style of rolled oats will work for this recipe. I used Bob’s Red Mill thick cut rolled oats, but you could also go with quick cooking, instant, or even blended like “The” Egg White Oatmeal. Just be sure to adjust the cooking time to the package directions.
I have not tested this recipe with steel cut oats. Honestly, it would take longer to make, be less creamy, and I’d probably just want to make them another way, like these Instant Pot Cinnamon Apple Steel Cut Oats.
Alternative customization & substitution ideas:
There are a few ways to change up this oatmeal and make it your own. Here are some customization ideas and possible substitutions:
- use any fruit you’d like, it doesn’t have to be triple berry!
- add different toppings like peanut butter, shredded coconut, nuts or seeds
- you can skip the egg whites and just make some delicious berry oatmeal with this recipe!
- instead of water, use your favorite dairy or non-dairy milk.
How do you meal prep these Stovetop Triple Berry Egg White Oatmeal?
This recipe works great for meal prep, and tastes just as delicious reheated as it does when it’s first made. Here are a couple ideas for different ways to meal prep this recipe:
- Ingredient prep: Measure out all the pantry ingredients ahead of time (salt, oats, cinnamon, brown sugar). You could set them out (in containers with lids) so they’re ready to go in the morning, saving yourself a couple precious minutes!
- Prep for the week: Make the recipe as written or double it to make four servings. When it’s done cooking, portion the ingredients evenly into meal prep containers with lids and enjoy within 4 days.
- Enjoy now & later: Prepare all the ingredients and make the recipe as written. Eat some for breakfast right now, then save the rest in an airtight container and enjoy within 4 days. This is usually what I end up doing!
Is this recipe freezer-friendly?
I do think this recipe would be edible after freezing and thawing, but I would not recommend it. The egg whites and previously frozen berries would all change texture a bit and I don’t think it would be as good as made fresh.
How to store Stovetop Triple Berry Egg White Oatmeal:
Store leftovers in an airtight container with lid in the fridge for up to 4 days.
How to reheat Stovetop Triple Berry Egg White Oatmeal:
You can reheat this oatmeal on the stovetop or in the microwave. Heat until steaming hot, stirring often. Stir every 30 seconds if reheating in the microwave. Add a little extra water or milk to loosen it up and get the consistency you want.
This delightful Stovetop Triple Berry Egg White Oatmeal recipe is the best way to elevate your oats. Made with frozen berries and pantry staples, plus egg whites whisked in for extra creamy and filling make-ahead friendly oats!
- 2 cups water
- 1 cup rolled oats (see note)
- 1/4 teaspoon fine sea salt
- 1/3 cup egg whites (2 large egg whites)
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 heaping cup frozen berries, triple blend
- optional toppings: chopped almonds, brown sugar, milk or cream of choice
- Cook oats: Add water to a medium saucepan and bring it to a boil. Add the oats and salt, then stir to combine. Reduce heat to medium-low and let the oats cook for 9-10 minutes, stirring occasionally as it cooks, until it has thickened and most of the water is absorbed.
- Add egg whites: Reduce heat to the lowest setting. Pour the egg whites over the cooked oatmeal very slowly, constantly whisking the egg whites so they don’t scramble. Continue whisking until all of the egg whites are added. The oatmeal should look thick and creamy at this point.
- Add everything else: Add the brown sugar, vanilla extract, and cinnamon, then stir to combine. Next, dump the frozen berries into the oatmeal. Stir everything together and let the oatmeal sit for 3-4 minutes while the fruit warms up and the oatmeal sets.
- Serve & store: Serve immediately with toppings like chopped almonds (my favorite), extra brown sugar, or your favorite milk or cream. Store leftovers in an airtight container with lid in the fridge for up to 4 days.
Oats: I like to use rolled oats, also known as old-fashioned oats, for this recipe. You can also use quick cooking oats, just be sure to follow the package directions for cook times. I would not recommend using steel cut oats for this recipe.
Egg whites: I recommend using egg whites from a carton for this recipe. It’s quick and avoids any possible waste with leftover egg yolks.
Easily double or triple this recipe to make more servings, just be sure to use a large pan or pot. Nutrition information estimated with My Fitness Pal and does not include any toppings.
- Serving Size: 1/2 of recipe
- Calories: 284
- Sugar: 25g
- Fat: 3g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g