Description
A delicious and nutritious high-protein oatmeal bowl filled with rolled oats, protein powder, Greek yogurt, and topped with eggs, berries, and nuts.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup unsweetened almond milk (or skim milk / oat milk)
- 1/4 cup Greek yogurt (2% or fat-free, plain)
- 1 scoop (about 25–30 g) vanilla or unflavored whey or plant protein powder
- 1/2 medium banana, sliced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 –2 teaspoons honey or pure maple syrup (optional, to taste)
- Pinch of fine sea salt
- 1 large egg
- 2 large egg whites (or 1/4 cup liquid egg whites)
- 1/4 cup low-fat cottage cheese
- 1 tablespoon natural peanut butter or almond butter
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed (or extra chia seeds)
- 1/4 cup fresh berries (blueberries, raspberries, or strawberries)
- 1 tablespoon chopped nuts (almonds, walnuts, or pecans)
- Cooking spray or 1 teaspoon olive oil (for eggs)
- 1 tablespoon unsweetened shredded coconut (optional)
- 2–3 sliced strawberries or 2 tablespoons pomegranate seeds (optional)
- A pinch of nutmeg or cardamom (optional)
- A squeeze of lemon on the cottage cheese for brightness (optional)
Instructions
- Add the rolled oats, almond milk, cinnamon, vanilla extract, pinch of salt, and half of the sliced banana to a small saucepan.
- Place over medium heat and bring to a gentle simmer, stirring occasionally so the oats don’t stick to the bottom.
- Once simmering, reduce the heat to low.
- Cook for 5–7 minutes, stirring frequently, until the oats are creamy and most of the liquid is absorbed.
- If they look too thick, add 1–2 tablespoons more milk or water until you reach your desired texture.
- Turn the heat to the lowest setting or remove the pan from the stove for a moment so the mixture is hot but not bubbling.
- Sprinkle the protein powder over the oats, stirring constantly to avoid clumps.
- If the mixture becomes too thick or pasty, add a splash or two of milk and stir until smooth and creamy again.
- Once the protein powder is fully mixed in, stir in the Greek yogurt.
- Mix well until completely combined; the oatmeal should become extra creamy and slightly cooler, perfect for adding toppings.
- Taste the oatmeal and, if desired, drizzle in 1–2 teaspoons of honey or maple syrup.
- Stir and taste again.
- While the oatmeal cooks or rests, lightly whisk 1 whole egg and 2 egg whites together in a small bowl with a pinch of salt and pepper if you’d like.
- Heat a small nonstick skillet over medium-low heat and lightly coat with cooking spray or 1 teaspoon olive oil.
- Pour the eggs into the skillet. Let them sit for 10–15 seconds, then gently push and fold the edges toward the center with a spatula, allowing uncooked egg to flow to the sides.
- Continue to gently scramble until just set and soft, 2–3 minutes. Remove from the heat immediately to avoid overcooking.
- Spoon the hot protein oatmeal into a large breakfast bowl.
- Top with the scrambled eggs on one side of the bowl.
- Add a small mound (about 1/4 cup) of cottage cheese on another side of the bowl.
- Drizzle or dollop the peanut butter or almond butter over the hot oats so it gets slightly melty.
- Sprinkle the chia seeds and ground flaxseed evenly over the top for extra fiber, omega-3 fats, and more protein.
- Arrange the remaining banana slices and fresh berries over the oatmeal.
- Sprinkle the chopped nuts over the top.
- If you like, add unsweetened shredded coconut or extra fruit for more color and texture.
- Taste and, if needed, add a tiny extra drizzle of honey or maple syrup.
- If you enjoy warm spices, dust with a little more cinnamon or a pinch of nutmeg/cardamom.
- For brightness, you can add a very small squeeze of lemon over the cottage cheese.
- Serve immediately while the oatmeal and eggs are still warm and the nut butter is soft and melty.
- Stir everything together for a fully mixed, ultra-high-protein breakfast, or eat each section separately to enjoy different flavors and textures in every bite.
Notes
- This recipe is highly customizable—feel free to change toppings based on your preference.
- You can use any milk alternative you prefer.
- For a dairy-free option, replace Greek yogurt with a dairy-free yogurt.
- Storage is not recommended; best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 213mg