scrambled oats (no banana, 14g of protein)
Serves 15 mins prep15 mins cook
These scrambled oats skip the banana and start with sweet potato for the best caramelized flavor that keeps you full all morning. 14g of protein from egg whites and oats, no powder. Enjoy over Greek yogurt with fresh blueberries for a 20-minute breakfast with over 30g of protein.
0 servings
What you need
Instructions
1 Prick the [wprm-ingredient text="1 small to medium sweet potato" uid="1"] all over with a fork. Then wrap in a damp paper towel and microwave on a microwave-safe plate for 5 minutes, until completely soft. Remove carefully - it's hot!If a microwave-ready one, you can just pop it in the microwave.While it cooks, preheat a pan to medium. 2 Slice the sweet potato open and mash up the insides while in the skin. Then scoop out the flesh into the hot pan and mash a bit more. Then add the [wprm-ingredient text="1/3 cup (80g) egg whites" uid="2"], [wprm-ingredient text="1/3 cup (27g) superfood oats" uid="3"], and [wprm-ingredient text="1/2 teaspoon maple syrup or a splash of vanilla extract" uid="4"] if using. 4 Heat a wide skillet over medium heat. Add a light coat of cooking spray or a small amount of butter if using a cast iron pan. Once hot, add the oat mixture and spread it out into an even layer about 1/2 inch thick. 5 Cook undisturbed for 3 to 4 minutes, until the bottom is visibly golden and the edges look set. 6 Use a spatula to flip sections of the oat mixture, then break it into rough, irregular pieces. Continue cooking, turning pieces occasionally, until most surfaces are golden and the oats are cooked through - about 3 to 4 more minutes. The pieces should look and feel like soft, toasty granola clusters. 7 Spoon Greek yogurt into a bowl. Top with the warm scrambled oats and fresh blueberries. Serve immediately.View original recipe