This is one of my favorite breakfasts to have on a no-added sugar day because it is only sweetened by banana!
- 1 small banana (about 6 inches)
- 1 cup of water
- 40 grams of rolled oats
- 5 grams of cocoa powder
- 1/4 cup liquid egg whites
- 1 tablespoon of slivered almonds (toasted if you like)
- 1 tablespoon of unsweetened coconut (toasted if you like)
Really mash the banana into a small pot. Mash it this much:
Add one cup of water to this and bring to a boil over medium high heat.
Measure out the oats and cocoa powder so it is ready to go:
When the water/banana mixture comes to a boil, add the oats and cocoa powder and then turn the heat to medium. Simmer for 2 to 3 minutes, stirring well. I find the more I stir, the creamier the oats get – so don’t just let it sit and boil. Make friends with your breakfast! It’s worth it.
After about 3 minutes of cooking, now is the time to temper in the egg whites. Slowly drizzle in the eggs with one hand while stirring constantly with the other. For this reason, I really like the liquid egg whites because you don’t get ‘blops’ of egg going in like if you use fresh separated eggs.
You want to stir constantly and go slow in order to avoid cooking the egg white into chunks. The first time you do this, you can always take the pot off the heat just to get the hang of it. Once the egg whites are incorporated, cook until the mixture comes back to bubbling and thickens up. Maybe 30 seconds.
Pour into a bowl and top with the coconut and almonds:
Voila – Almond Joy Oats!
The riper the banana, the sweeter your bowl will be. Also, the bigger the banana, the more sweet it will be. Of course, you don’t have to use unsweetened coconut. I just happen to like it. You can certainly sweeten this bowl as your tastebuds desire.
This entire bowl is about 360 calories with a good amount of protein and fiber.