| 8 | 10 | 394 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 1/2 cup | Rolled oats, dry |
| 1/2 cup | Almond milk, unsweetened |
| 6 large (3.5cm dia) | Strawberries (cored and chopped) |
| 2 tsp | Honey (or less, to taste) |
| 1/2 tsp | Vanilla extract, pure |
| 1 pinch | Salt |
| 1/3 cup | Egg white (liquid) |
| 1 tbsp | Peanut butter, smooth |
In a small pot, heat oats, 1/2 cup almond milk, 1/3 cup water, strawberries, honey, vanilla, and salt. Bring to a boil, then reduce to simmer and cook, stirring occasionally, until mixture is thick and oats are plump, 5 to 7 minutes. Remove from heat.
In a bowl, whisk egg whites until slightly bubbly. Add cooked oatmeal to egg whites a spoonful at a time, whisking between each addition, until oatmeal is fully incorporated.
Pour mixture back into pot and cook over low heat, stirring constantly, until oats are thick, 2 to 3 minutes. Be careful not to turn the heat too high so eggs don't scramble.
Top oatmeal with peanut butter.
| Fruit | 1.2 |
| Grain | 1.4 |
| Meat Alternative | 1.7 |
| Milk Alternative | 0.5 |
