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Maple Banana & Pecan Egg White Oats
Breakfast

Maple Banana & Pecan Egg White Oats

20 minServes 1Nutri-Score B€€
from @emthenutritionist39 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • jumbo oatsGrains35 g
  • semi-skimmed milkDairy100 ml
  • waterOther75 ml
  • cartoned egg whitesDairy100 ml
  • salt (pinch)Spices1 g
  • banana (half a small banana, halved and sliced)Produce1 piece
  • maple syrupPantry5 ml
  • pecan halvesNuts & seeds2 pieces
  • butter (for the pan)Dairy5 g
  • Greek yoghurt (thick)Dairy100 g
  • nut butter (optional, to finish)Nuts & seeds10 g

per serving

Nutrition

556kcal

Carbs
62 g
Proteins
32 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Simmer the oats

    • Add the oats, milk, water and a pinch of salt to a small saucepan.
    • Simmer gently, stirring occasionally, until the oats have softened and most of the liquid has been absorbed.
    Step 1

  2. Stir in the egg whites

    • Turn the heat right down and gradually stir in the egg whites, mixing continuously until fully cooked, thick and creamy.
    • Add a splash of milk only if needed.
    Step 2

  3. Caramelise the banana and pecans

    • Melt a little butter and the maple syrup in a small frying pan.
    • Add the halved banana and pecans and cook until golden and caramelised.
    Step 3

  4. Assemble and serve

    • Spoon the oats into a bowl and add a generous dollop of thick Greek yoghurt.
    • Top with the warm maple banana and pecans.
    • Finish with a little nut butter if you fancy.
    Step 4
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