Egg White Whipped Vanilla Oatmeal
Egg White Whipped Vanilla Oatmeal
Create creamy whipped steel-cut oats with egg whites instead of heavy cream or milk. Top this sweet breakfast with bananas, walnuts, and dried cranberries. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.
- ¾ Cup steel cut oats, such as Quaker Quick 3-Minute
- 1 ½ Cup water
- 4 egg whites, beaten with a fork until frothy
- ½ Tablespoon salted butter
- ½ Teaspoon pure vanilla extract
- 1/3 Cup Greek yogurt
- 1/3 Cup sliced bananas
- 1/3 Cup walnuts
- ¼ Cup dried cranberries
Calories Per Serving616
Folate equivalent (total)43µg11%
Before you reach for the eggs, make sure you have the right equipment. Egg whites need to be whipped in glass, metal, or glazed ceramic bowls. Plastic bowls have a thin, oily residue that can inhibit the egg whites from whipping. For the same reason, make sure your whisk or beaters are impeccably clean and absolutely dry.
Fresh eggs will achieve the fullest volume as they are slightly acidic and this helps stabilize the proteins. As eggs age, they slowly become more alkaline, which makes their proteins less stable. You can check the freshness of your eggs with a quick water test. To better your odds of getting perfectly whipped whites, use eggs that rest on the bottom of the water glass.
Room temperature eggs will whip easier, although cold eggs are easier to separate from the yolks. For the best results, separate your eggs while they are still cold then allow the whites to come to room temperature before whipping. If there is any amount of yolk in the whites, they will not whip.
Egg White Oatmeal-Raisin Cookies
In medium mixing bowl combine flour, oats, salt, baking soda, and cinnamon set aside.
Using electric mixer, in small mixing bowl beat together sugar, juice, oil, and vanilla add to oat mixture and mix well.
Stir in raisins and set aside.
Using clean beaters in separate medium mixing bowl beat egg whites at low speed until foamy add cream of tartar and continue beating until soft peaks form.
Fold beaten whites into oatmeal mixture.
Spray nonstick cookie sheet with non-stick cooking spray drop batter by heaping teaspoonfuls onto sprayed sheet, forming 12 equal cookies and leaving a space of about 2 inches between each.
Bake until edges of cookies are lightly browned, 10 to 12 minutes using a spatula, remove cookies to wire rack to cool.
Repeat procedure 2 more times, spraying cookie sheet with nonstick cooking spray each time and making 24 more cookies.
These cookies are already gluten free and dairy-free quite naturally. We’ve already covered whether you can eat oats on a gluten free diet. Since this is such an incredibly simple recipe, substitutions are incredibly difficult, but here are my best-educated guesses.
Egg-free: Oof. When a recipe has only 3 ingredients and one of them is eggs, those eggs are doing some heavy-lifting in the recipe. The eggs here are a binder and provide a bit of lift—and also the only fat in the recipe.
You could try replacing the yolks with some shortening, or virgin coconut oil (melted and cooled), and the whites with aquafaba (the liquid from a can of chickpeas). I don’t think a traditional egg substitute, like a “flax egg” or a “chia egg” would work here.
Oat-free: The whole rolled oats in this recipe mostly provide physical structure, so you could perhaps replace them with some mixed, chopped raw nuts. Can you tell I’m not optimistic, though?
The ground oats provide almost a net for the rest of the ingredients, so they would most likely best be replaced by an actual flour, like blanched almond flour. I do not recommend quinoa flakes for the whole oats. They’re just too fragile.
Dates: The dates provide sweetness, fiber and are thick and sticky. You can try replacing them with another dried fruit, perhaps, like dried apricots for a different flavor profile.
Like this recipe?
These traditional almond cookies hail from Tuscany their texture is chewy, similar to macaroons.
The answer for what to do with egg whites isn't limited to just desserts. Egg whites are also the key ingredient in a number of frothy cocktails like this one. Taking inspiration from the classic froth of a flip cocktail, this velvety concoction harmonizes the rich, chocolaty notes of the espresso with vanilla-flecked Navan liqueur. Mandarine Napoléon adds the perfect splash of orangey sweetness.
Like any good snack cake, this Oatmeal Creme Pie will always be there for you
I’ve never been a fan of trying to recreate my favorite childhood snack foods in my own kitchen. If I’m in the mood for Twinkies and Oreos, I’m just going to buy myself some Twinkies and Oreos. I do not need to be wasting valuable time gathering ingredients, making doughs, baking, filling, and all that jazz just to shove a few dozen cookies into my mouth. If I’m spending the day in the kitchen, I’m going to make something that at least looks somewhat impressive —like butternut squash pavlova or pig cookies —so I can make a big deal showing it off on Instagram before I shove it into my mouth. Snack foods are specifically designed not to impress you. Snack foods are designed to get in there and get the job done.
The one exception I make is for Little Debbie’s Oatmeal Creme Pies. Why? Because it might actually be easier to make this pie than to put on pants and head over to the store. It’s a pantry pie, meaning that I almost always have the ingredients needed to whip it up. And it’s a little less sweet than Little Debbie’s pies, which is a good thing because I really shouldn’t be eating all that sugar. My doctor told me that I need to start eating more oatmeal to lower my cholesterol, but I told myself I need to eat at least two pies a week to reduce my current stress levels. This oatmeal creme pie is pretty much the perfect baking project for these crazy times.
This pie has no crust because it doesn’t need one: there’s lots of toasty oats in every bite to satiate your carb cravings. The whole thing can be stirred together in a big bowl with a spoon, so you don’t even need to break out a mixer unless you want to make the homemade marshmallow creme for the topping. I know that making homemade marshmallow anything seems like a challenge for a lot of novice bakers, but I swear to you that this recipe—provided you’re down for a good upper arm workout—is practically foolproof. If you don’t want to go through the trouble, just spread store-bought marshmallow fluff on top, or pile on some mini marshmallows and slide under the broiler for a gooey, toasty topping.
Vegan Oatmeal Cookies (GF)
The search for the BEST oatmeal cookie is over! And it just happens to be vegan and gluten-free. These chewy oatmeal cookies are studded with raisins, laced with cinnamon, and oh so perfect. Plus, just 30 minutes and simple methods required! Let us show you how it’s done.
These cookies start with a wholesome base of almond flour, rolled oats, and our DIY gluten-free flour blend. They’re infused with cinnamon, leavened with baking powder, sweetened with brown sugar, and get a flavor boost from sea salt.
To mimic the properties of eggs, we used aquafaba. It’s the brine from a can of chickpeas, and when whipped, it’s practically magic how much fluffiness and binding it provides, similar to whipped egg whites. Plus, it’s a great way to use up the liquid that’s usually discarded when making chickpea recipes.
After whipping the aquafaba, we add almond butter and avocado (or coconut) oil for additional moisture. Then when the wet ingredients are mixed into the dry, the most perfect cookie dough forms.
Adding raisins gives these cookies classic oatmeal raisin vibes, but another dried fruit or chocolate chips would also work well if that’s more your style.
We hope you LOVE these vegan oatmeal cookies! They’re:
& SO satisfying!
They’re the perfect healthier treat any time you’re craving a classic oatmeal cookie. Enjoy on their own or with a glass of dairy-free milk, a chai latte, or hot chocolate. They’d also be incredibly delicious crumbled over a bowl of our Creamy Vegan Vanilla Ice Cream.
Learn how to cook oatmeal with an egg – an easy way to add some extra protein to breakfast!
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: serves 1 1 x
- 1/3 cup rolled oats
- 1/2 cup milk
- 1 egg white or egg
- 1/4 cup chopped fruit (optional)
- optional toppings: cinnamon, nut butter, seeds, chocolate chips
- Combine oats, milk, egg/egg white and fruit (if using) in a bowl and mix well.
- Microwave for 45 seconds.
- Stir well.
- Microwave another 30-60 seconds.
- Top as desired and serve warm.
Did you make this recipe?
Feel free to use the whole egg or just egg white(s). My kids find the whole egg to be more noticeable so just prefer egg white.
What are your favorite oatmeal toppings?!
If you want to make your life even easier, try my Freezer Preap Oatmeal Cups!
Recipe Oatmeal Cookie-Wiches
- Calories: 290
- Protein: 7 g
- Total Fat: 5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 1 g
- Natural Sugar: 11 g
- Added Sugar: 15 g
Picture this: vanilla-oatmeal ice cream that’s sandwiched between two chewy oatmeal cookies. Each delectable bite is jam-packed with sweet and scrumptious cinnamon flavor, as well as fiber-filled, whole grain oats. I’ve been making these tried-and true oatmeal raisin cookies at my house for years, but these cookie-wiches have quickly become a new family favorite. Whip up batch for your next summer soiree and watch them quickly disappear !
- • 1½ cups rolled oats
- • ½ cup whole- wheat flour
- • ½ cup all- purpose flour
- • ½ cup granulated sugar
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon kosher salt
- • ¼ teaspoon ground cinnamon
- • ½ cup unsweetened applesauce
- • 1 tablespoon grapeseed or canola oil
- • 2 egg whites, lightly beaten
- • 1 tablespoon vanilla extract
For the cinnamon ice cream:
- • 1¾ cups light vanilla ice cream
- • 1 teaspoon ground cinnamon
- • ¼ cup rolled oats, plus more for sprinkling
Preheat the oven to 350°F, line two baking sheets with parchment paper , set aside, and prepare the cookies.
In a medium bowl, whisk together the oats, flours, sugar, baking powder, baking soda, salt, and cinnamon until the ingredients are well blended.
In small bowl, combine the applesauce, canola oil, egg whites, and vanilla, stirring until smooth. Add the applesauce mixture to the dry ingredients, and stir until just combined and no streaks of flour remain.
Drop about 2 tablespoons of cookie dough per cookie on to the baking sheet, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.) You should have 14 cookies.
Bake for 16 minutes, or until the cookies start to turn golden brown at the edges. Let them completely cool – then flip 7 of them over so they’re upside down.
Scoop the vanilla ice cream into a medium bowl and allow it to soften slightly. Add the cinnamon and ¼ cup oats and stir until evenly combined. If the ice cream is too melted by this point, place in the fridge for 5-10 minutes to harden. Using a ¼ cup spring-loaded ice cream scoop, divide the ice cream between the 7 upside down cookies. Top with the remaining (right side up) 7 cookies and press down slightly. Sprinkle the optional extra oats on the exposed edges of the ice cream, if desired. Place all of the cookie sandwiches back on the baking sheet to freeze and harden for at least 30 minutes.
The Irish Mother
Ooh, I'm totally bookmarking this one right now! I always have a ton of extra egg whites, and like you said, I'm not always in the mood to make angel food cake. But FYI, I freeze egg whites all the time, and they do just fine.
This sounds wonderful! My "go to" white cake recipe is similar to this, but it calls for shortening -- butter is better! Will definitely try this, especially with your beautiful garnishes.
P.S. Your orange scones (a couple of posts back) are the BEST!
Thank you! I liked the ease of this recipe. It whips up in no time. When I want a wedding cake style white cake, I have a recipe for silver white cake that uses shortening. So glad you liked the scones!
its in the oven now, to be served later with fresh strawberries and the homemade ice cream that was the source of all the egg whites. thank you for giving us the non-metric or weighing version of the recipe
So glad you found the recipe here, and hope you like it as much as we do!
Thanks for the recipe! I had exactly 6 egg whites that I wanted to use up, so this was perfect. The cake came out great! So yummy.
Well, I am a beginner baker, and thought I'd try this recipe as it appears simple.
Well it is! And 35 minutes later, out of the pan (quite easily) and cooled. (I So I sample a small slice) - mmmm, is it just me? Here hon try some. then the kids and a couple visitors later. The cake is gone:( boo hoo
It was WONDERFUL. And it was great alone or with blueberry sauce and of course with the homemade ice cream which started this baking experience for me.
Thank you very much for sharing .
Maybe you want to try my "normal" use-up egg whites recipe. I am going to try yours.
Follow your directions. Just change the ingredients:
Cake financier for 6 (in brakets for 8 egg whites):
6 (8) egg whites
200g (266g) sugar
30g (40g) almond meal blanched or not
1 (1 1/4) teaspoon almond extract
120g (160g) unbleached all-purose flour
1 pinch of salt
120g (160g) butter melted
Converting recipes to more egg whites in metric is very easy.
Serve with cooked fruit compot, ice cream or just liquid cream.
I made this and I used a 9 inch round cake pan and it turned out AMAZING! One of the best cakes I've made so far. I also paired it with some lemon frosting: http://www.food.com/recipe/luscious-lemon-frosting-54666
I only did one layer cause it was my first time making this cake and I wasn't sure how it would turn out, but next time I will be sure to make two! Great recipie, great for using up eggwhites, thanks for sharing!
Easy and delicious, thank you for shaing. Hate to throw out egg whites and now I have the perfect recipe.
This cake made the best strawberry shortcake we've ever had! My husband loves Boston Cream Pie, so I make it for his birthday every year. That leaves me with 6 egg whites. I went searching for a recipe to make a small angel food cake, when I came across your post, & read the glowing reviews, and gave it a shot. I froze the egg whites after making the birthday dessert, so I thawed the egg whites in the micro, & they were just like fresh ones. We are in the process of selling our house, so my Bundt pan is stored away. I used a single, 9-inch cake pan, sprayed with cooking spray. (I'll use butter next time - the cake wouldn't turn out of the pan.) I baked it for 40 minutes (my oven usually bakes things in the shortest time given in recipes, but since I didn't have the center funnel of the Bundt pan, it took the full 40 minutes.) The cake has a crunchy crust, & a tender center - luscious with strawberries & cream. a little crunch in every bite, that didn't get soggy toward the end. Thanks so much for a new, family favorite!
Your comment made me really happy. So glad you enjoyed the cake!
Thank you so much for converting the grams to cups for this American baker. I found the recipe on the Nani site and it looks so good, but the converters I found on Google were less than precise. My egg whites are waiting!
Lov this recipe. ..it turned out great. now my egg whites will never get wasted. I added a handful of chocolate chips which my children loved completely. ..Thx again
I'm so glad you enjoyed it! The addition of chocolate chips is a great idea - I'll have to try that!