A delicious week of oats

It’s unusual for me to post on a weekend, but yesterday I made a quick batch of oats for breakfasts this weekend since I work both days and don’t want to wake earlier than I have to. This is perfect for weekday meals: make a batch when you have some free time Sunday and package in individual serving sizes to heat up in the microwave with a splash of milk and sweetener throughout the week. They’re rich, creamy and satisfying–no bowls of oat-flavored cement here!


  • 1 cup of quick cooking oats
  • 1/2 cup of oat bran
  • 1 cup of egg whites (or 4 individual egg whites)
  • 2 tsp of vanilla extract
  • 2 tsp of cinnamon
  • 4 cups of water


  1. Put all of the above ingredients in a rice cooker and flip it on. Most will automatically shut off when done.
  2. Mix the oats well and the divide in 4 single-serve containers. Let cool before you cover and refrigerate them.
  3. To heat up, microwave for a minute and a half with a 1/4 cup of skim milk and 1 tsp of agave nector.  


  • 205 calories
  • 3 g fat
  • 34 g carbs
  • 9 g sugar
  • 5.3 g fiber
  • 14 g protein

3 responses to “A delicious week of oats

  1. I never thought about adding egg whites to oats – does it affect the taste at all? It seems like a great way to get protein in. I’ve also never thought about cooking them in a rice cooker – ingenious! I’ve made them in a crockpot, but they get a bit dry and “cement-like” that way. I’m going to have to try this.

  2. The egg whites make it a little custardy. More than 1 egg white per serving of oats/oatbran will make it VERY egg-y though. I like the texture and I think making it in the rice cooker and adding egg whites keep it more moist. I’ve tried the crock pot without a lot of luck (either too cement-like or too soupy).

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