Create creamy whipped steel-cut oats with egg whites instead of heavy cream or milk. Top this sweet breakfast with bananas, walnuts, and dried cranberries. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.
Begin cooking oats according to package directions on the stovetop. After the oats have absorbed most of the water, pour in the egg whites and vanilla and whip vigorously with a fork until mixture is well blended. Raise the heat to medium and stir in the butter. Continue to cook for 4 more minutes, bringing the oats back to a simmer and stirring frequently. When all the water is absorbed and the egg whites have caused the oats to puff and appear creamy, cover the pot and remove from the heat. Let the oats sit covered for 5 minutes. Stir the oatmeal, add the toppings, and enjoy!