High Protein Breakfast Bowl Recipe

Combine 1 cup rolled oats, 1.25 cups water, 0.5 cup almond milk and a pinch of salt in a small saucepan. Stir to combine.

Bring mixture to a gentle boil over medium-high heat, then reduce to low and simmer, stirring frequently, for 5–7 minutes until oats are creamy and most liquid is absorbed.

Once oats are softened and most liquid is absorbed (after about 5–7 minutes), remove pan from heat and let sit 1 minute to cool slightly to avoid cooking the protein powder and egg whites too aggressively.

Whisk together 1 scoop protein powder, 0.5 cup Greek yogurt, 0.25 cup liquid egg whites and 0.25 tsp vanilla extract in a small bowl until smooth. If the mixture is very thick, add 1–2 tbs of warm cooking liquid from the saucepan to loosen.

Stir the protein-yogurt-egg white mixture into the cooked oats thoroughly until evenly incorporated. Return saucepan to very low heat and cook, stirring constantly, for 1–2 minutes to ensure egg whites are fully heated through and the protein powder is blended. Do not boil.

Stir in 1 tbs peanut butter, 1 tsp chia seeds, 0.5 tsp ground cinnamon and 1 tsp maple syrup (if using) into the oat-protein mixture until combined.

Taste and adjust sweetness or cinnamon to preference. If the bowl is too thick, add up to 2 tbs warm milk to reach desired consistency.

Spoon the finished high-protein oat mixture into a bowl.

Top with 0.5 sliced banana, 0.25 cup fresh berries, and 1 tbs chopped almonds. Drizzle an additional 0.5 tbs peanut butter over the top if desired.

Let cool 1–2 minutes and serve warm. Optionally sprinkle extra chia seeds or a pinch of cinnamon before serving.