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HEALTHY BREAKFAST FOOD
High protein, high fiber – I love this oat bran for breakfast! Creamy and soothing + quick and easy to make!
By Lindsay
How To Make This Recipe
1
Simmer It Up.
Bring oat bran, water, milk, and salt to a simmer and let it get thick. This takes all of 2 minutes.
2
When it’s thickened, add your eggs!
Optional, but gives it extra creaminess and extra protein! Just be sure that the pan is over low heat and that you stir continuously to avoid scrambling the eggs.
3
Whisk on low heat until incorporated!
Keep it moving consistently, over low heat (or even off heat), to work the eggs in without scrambling them. It’ll get nice and thick and creamy!
4
Yum! You’re done!
I like to add butter, maple syrup, and some raspberries!
My Go-To Oat Bran is Bob's Red Mill Oat Bran.
TOTAL TIME: 6 minutes YIELD: 3 servings (I make this for me + my two kids) 1x
High protein, high fiber – I love this oat bran for breakfast! Creamy and soothing + quick and easy to make!
INGREDIENTS
UNITS USM
SCALE
1/2x
1x
2x
1 cup oat bran
1 3/4 cups water
1 cup whole milk (or milk of choice)
pinch of salt
2 eggs or 3 egg whites, beaten
2 tablespoons maple syrup (more to taste)
butter for serving
fruit for topping (I like raspberries)
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INSTRUCTIONS
Simmer: In a small saucepan, simmer the oat bran, water, milk, and salt. Cook until thickened, 2-3 minutes.
Add eggs: Pour the eggs in and stir continuously over low heat until incorporated (if it’s too hot, the eggs will scramble, so make sure to stir vigorously and continuously to work them in gradually). I usually do this for 1-3 minutes until I feel that they’ve been heated enough to be cooked. You can use a whisk or a wooden spooon.
You’re Done! Yum! Stir in maple syrup and more water or milk if needed. Serve with butter on top, raspberries, and a drizzle of maple syrup if you want!
NOTES
If undercooked eggs are a concern, you’ll want to make sure you heat the oat bran up to 165 degrees in order to eliminate any salmonella risks with the eggs.
For a protein boost alternative, I also sometimes add collagen protein power to this! (affiliate link)
The longer you keep the oat bran over heat, the more it will thicken and absorb moisture. I often add more water or milk after adding the eggs, right before serving, to make sure it stays creamy and doesn’t get gloppy. The texture reminds me of cream of wheat!
https://pinchofyum.com/how-you-should-be-doing-oat-bran-for-breakfast
