bowl of stovetop triple berry egg white oatmeal in a bowl with almonds on top.

Stovetop Triple Berry Egg White Oatmeal

Yield: 2 servings 1x
Cook: 15 minutesTotal: 20 minutes

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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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.

Nutrition Information

  • Serving Size: 1/2 of recipe
  • Calories: 284
  • Sugar: 25g
  • Fat: 3g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 10g
© Author: Danielle
Cuisine: American Method: Stovetop
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