Creamy Whipped Oatmeal - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

You know what really makes my mornings? Oatmeal.

Not just any oatmeal, mind you. With the help from one of my fave food bloggers, I've concocted a recipe for creamy, buttery whipped oatmeal that fills me up with those good carbohydrates and keeps me going all morning.

oatmeal with strawberries


1/2 cup Steel Cut Oats

1 cup water

3 egg whites, beaten with a fork until frothy

1 tsp vanilla extract

1/2 tbsp salted butter

1 tbsp creamy almond butter

2 sliced strawberries (optional)

1. Combine oats and water in a saucepan on medium heat.

2. Cook until it begins to simmer, usually for 5 mins. Stir and reduce the heat, stirring frequently until the oats have absorbed almost all of the water.

3. Combine the vanilla with the beaten egg whites and pour into the oats mixture, whipping vigorously until well blended.

4. Add the butter.

5. Continue to cook for several more minutes, until the oats have absorbed all of the water and egg white and start puff up. Cover the pot and remove from heat. Let sit for 5 mins before serving with 1 tbsp almond butter and strawberries for garnish (if you wish).

With the almond butter, this breakfast is just 400 calories!

(adapted from Can You Stay for Dinner?)

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