YOUR SOLIN GENERATED RECIPE
Egg White Oatmeal with Blueberries and Raspberries
Enjoy a warm, comforting bowl of egg white oatmeal paired with fresh blueberries and raspberries. This unique twist on a classic oatmeal breakfast offers a delicate savory-sweet balance, with fluffy egg whites mixed into hearty oats and topped with the vibrant burst of berry flavors.
INGREDIENTS
5 large egg whites
3/4 cup rolled oats
1/2 cup blueberries
1/2 cup raspberries
1 tsp ground cinnamon
PREPARATION
In a small bowl, whisk the egg whites lightly with a pinch of cinnamon.
In a saucepan, add the rolled oats with water (or a small amount of water; adjust to your desired consistency) and bring to a gentle simmer over medium heat.
Once the oats have absorbed most of the water and become creamy (about 5 minutes), stir in the whisked egg whites gradually while stirring continuously to mix well and avoid scrambling.
Continue to cook for an additional 2-3 minutes until the egg whites are fully incorporated and slightly set.
Remove the saucepan from heat and transfer the oatmeal into a bowl.
Top with fresh blueberries and raspberries, and sprinkle an extra hint of cinnamon if desired. Serve warm and enjoy!