{"id":754,"date":"2025-02-25T22:41:27","date_gmt":"2025-02-25T14:41:27","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/25\/my-1-ingredient-upgrade-for-better-oatmeal\/"},"modified":"2025-02-25T22:41:27","modified_gmt":"2025-02-25T14:41:27","slug":"my-1-ingredient-upgrade-for-better-oatmeal","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/25\/my-1-ingredient-upgrade-for-better-oatmeal\/","title":{"rendered":"My 1-Ingredient Upgrade for Better Oatmeal"},"content":{"rendered":"

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In winter, I practically live on oatmeal for breakfast\u2014It\u2019s warm, cozy, and comforting. The problem? I\u2019m always hungry an hour later. Despite the old saying that oatmeal \u201csticks to your ribs,\u201d it never quite does for me.\n<\/p>\n

Recently, though, I came across a tip from Abbey Sharp, a registered dietitian. According to her, whipped egg whites add both protein and a light-as-air texture to my favorite morning meal. The kernel of the idea stuck in my head, but pulling out my stand mixer at 7 a.m. on a weekday to whip egg whites seemed like way too much effort and too many pots to wash. Instead, I mix a whole egg <\/strong>into my oats. The result? Rich, creamy oatmeal that keeps me full without an eggy taste.\n<\/p>\n

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Why Adding An Egg to Your Oatmeal Works <\/span> <\/h2>\n

Thick, rich oatmeal feels like something straight out of a Victorian novel, like it\u2019s best enjoyed in a cozy cottage in the Cotswolds, ladled with butter and heavy cream. But an egg achieves that same ultra-creamy, thick texture\u2014no Wuthering Heights<\/em> or extra dairy required. It blends in seamlessly, transforming simple oats into something indulgent and satisfying.\n<\/p>\n

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Simply Recipes \/ Getty Images<\/p>\n

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How To Add an Egg to Your Bowl of Oatmeal <\/span> <\/h2>\n

For the ultimate stick-to-your-ribs breakfast, you can try this hack on the stovetop, stirring it over medium-high heat for three to five minutes until thickened, but honestly, the microwave is my preferred lazy-girl method.\u00a0\n<\/p>\n

In a large microwave-safe bowl, mix together 1\/2 cup of rolled oats (quick oats work, but old-fashioned oats give the best texture), 3\/4 cup of your preferred milk (I love coconut milk), 1 egg, a pinch of salt, and any spices or mix-ins (ground flaxseed and chia seeds add extra nuttiness).\n<\/p>\n

Microwave on medium power (level 7) <\/strong>in <\/strong>four 30-second bursts, <\/strong>stirring after each, for a total of <\/strong>two minutes,<\/strong> until the oatmeal thickens and sets. You\u2019ll know it\u2019s done when it transforms from runny to thick and creamy. Top it with whatever your heart desires. I love berries, nuts, maple syrup, and even chocolate chips.\n<\/p>\n

You can also make a baked version: Preheat your oven to 350\u00b0F, and lightly grease a small ramekin or oven-safe dish. <\/strong>Follow the same steps as above, but pour the mixture into your baking dish. Bake for 20 to 25 minutes <\/strong>until it\u2019s set and slightly golden on top. Let it cool for a minute before topping it and digging in.\n<\/p>\n

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Oatmeal Tips and Tricks\u00a0 <\/span> <\/h2>\n
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  • Check for doneness: <\/strong>The oatmeal should be thick and creamy, meaning the egg is fully cooked. If it\u2019s still soupy, microwave it in 30-second increments or return it to the stovetop for another minute.<\/li>\n
  • Stir frequently to prevent scrambling<\/strong>: While the microwave method uses high heat, stirring after each short burst helps the egg blend smoothly into the oats without curdling.<\/li>\n
  • Try pasteurized eggs instead: <\/strong>If you\u2019re worried about undercooked eggs, opt for pasteurized eggs or an egg substitute like liquid egg whites.<\/li>\n<\/ul>\n<\/div>\n

    #1Ingredient #Upgrade #Oatmeal<\/p>\n","protected":false},"excerpt":{"rendered":"

    In winter, I practically live on oatmeal for breakfast\u2014It\u2019s warm, cozy, and comforting. The problem? I\u2019m always hungry an hour later. Despite the old saying that oatmeal \u201csticks to your ribs,\u201d it never quite does for me. Recently, though, I came across a tip from Abbey Sharp, a registered dietitian. According to her, whipped egg […]<\/p>\n","protected":false},"author":1,"featured_media":755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[97,72,98],"class_list":["post-754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-1ingredient","tag-oatmeal","tag-upgrade"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=754"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/754\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/755"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}