Scrambled oats transform traditional oatmeal into a fluffy, protein-rich breakfast by cooking oats with egg whites and banana. If you’ve ever found yourself torn between having eggs or oats in the morning (a dilemma I know all too well!), this recipe is the perfect solution.
I first discovered scrambled oats on TikTok, and I knew right away I had to try them. As an Irish gal, I take my oats seriously—getting creative with porridge is practically a national pastime!
And as a Registered Dietitian, I’m always recommending oats to my clients. Whether their goal is cholesterol management, weight loss, or just a nutritious start to the day, oats are a go-to. So, when I found this new way to enjoy oatmeal, I was excited to add it to my breakfast repertoire!
Unlike traditional oatmeal, scrambled oats have a fluffy, almost crunchy texture that feels extra satisfying. The addition of egg whites gives them a big protein boost, helping to keep you full all morning. Plus, they’re super versatile—just mix in whatever ingredients you have on hand and pile on your favorite toppings.
If you love high-protein breakfasts, you’ll also want to check out my protein pancakes without protein powder—they follow the same balanced nutrition principles. Or, for a make-ahead option, try my healthy overnight oats recipe which is perfect for busy mornings.
Jump to:
- The Scrambled Oats Viral Recipe
- Why This Dietitian Loves This Recipe (And You Will Too!)
- Scrambled Oats Macros & Nutrition Information
- Key Ingredients
- Substitutions
- Recipe Variations
- Scaling Options
- How To Make This Recipe
- Equipment
- Storage
- Serving Suggestions
- Expert Tips for Making This Recipe
- How to Create a Balanced Breakfast with These Scrambled Oats
- FAQs
- Related
- Want to Learn About Nutrition?
- 📖 The Recipe
- Scrambled Oats: A 10-Minute Protein-Packed Breakfast
- 💬 Comments
The Scrambled Oats Viral Recipe
I’m not exactly sure who came up with the original scrambled oats recipe, but whoever they are, they definitely deserve a round of applause! This simple yet genius idea has taken the breakfast world by storm, and for good reason.
I decided to put my own spin on it by using egg whites instead of a whole egg. I love the extra fluffiness and protein boost the egg whites give, but you can definitely use a whole egg if that’s more your style. Either way, scrambled oats are a game changer for anyone looking for a new twist on their usual oatmeal!
If anyone knows who to credit for the original recipe, please comment below and let me know—I’d love to give proper credit!
Why This Dietitian Loves This Recipe (And You Will Too!)
- Texture Upgrade – If you’re bored of the usual mushy oatmeal, or have been making overnight oats on repeat a little too often (me!!!), scrambled oats are a welcome addition to breakfast! The toasty oats provide a slight chew, while the egg whites create a light, fluffy texture that’s incredibly satisfying.
- Heart-Healthy Oats – Oats are packed with beta-glucans, a type of fiber that’s been shown to help lower cholesterol and support heart health. This is one of the reasons I named oats as one of my top 4 favorite cholesterol-friendly foods—such an easy way to support your heart without overthinking it!
- Naturally Sweetened – No added sugars here! This recipe relies on the natural sweetness of the banana to enhance the flavor. Breakfast is a common place where added sugars can sneak in, but that won’t happen here. It's a naturally sweet start to your day.
- Simple & Cost-Effective – You don’t need any fancy or expensive ingredients to make this breakfast. It’s a nutritious, accessible recipe that anyone can whip up, no matter your budget or pantry/cupboard situation.
Scrambled Oats Macros & Nutrition Information
Please remember though a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices.
I have also previously written about the nuances of calorie counting.
Without toppings:
With toppings:
Key Ingredients
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
- Rolled Oats: Choose traditional rolled oats rather than quick oats for better texture. Steel-cut oats won't work well in this recipe as they require longer cooking.
- Egg Whites: Fresh egg whites yield the best results, but liquid egg whites from a carton work well too. Don't throw away your yolks though, they contain so much nutrition and can be easily added into many other recipes or dishes.
- Banana: Select a ripe banana with brown spots for natural sweetness. The riper the banana, the sweeter your scrambled oats will be.
For the toppings, this is what I recommend, but mix it up depending on what you have on hand:
- Greek Yogurt: Opt for plain Greek yogurt to avoid added sugars. Higher protein versions (2% or full-fat) add creaminess and staying power. I use 2% Fage as its my favorite.
- Berries: Fresh or frozen berries both work well. If using frozen, let them thaw slightly before serving.
- Nut Butter: I recommend looking for a nut butter that is 100% nuts, and maybe some salt. Nut butter is absolutely delicious as is and there is no need for added oils or sugar in my opinion. I went for 100% peanut butter.
Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences
- Gluten free- Use certified gluten-free oats to accommodate celiac disease or gluten sensitivity.
- Dairy Free: Replace Greek yogurt with coconut yogurt, soy yogurt, or your preferred plant-based alternative.
- Nut-Free: Use sunflower seed butter or tahini instead of nut butter. Both provide similar healthy fat content.
Let me know in the comments if you do make any of these adjustments, I'd love to hear how it worked out! 💛
Recipe Variations
Scrambled Oats Without Banana
Not a fan of bananas? I hear this all the time in clinic, so don’t worry—you’re not alone! While most scrambled oats recipes use banana for natural sweetness and texture, you can absolutely make them without it and still get great results. If you’d like a touch of sweetness, try swapping in some applesauce or pumpkin puree instead. It blends in beautifully and keeps the oats soft and flavorful. Another option is simply adding a tablespoon of honey or maple syrup.
Savory Scrambled Oats
If sweet breakfasts aren’t your thing, you can easily turn scrambled oats into a savory dish! Instead of banana and vanilla, skip the sweetener and add a pinch of salt for a more neutral base. Then, get creative with toppings—avocado and cherry tomatoes make a fresh and flavorful combo, while cottage cheese adds a creamy texture and extra protein.
For even more flavor, try a drizzle of tahini or a sprinkle of nutritional yeast for a cheesy, umami boost. You could also pair it with smoked salmon, turkey, or a soft-boiled egg for a balanced and satisfying meal.
Seasonal Adaptations
- Spring: Top with fresh strawberries and a sprinkle of lemon zest, or try my chia berry jam for some extra sweetness.
- Summer: Add fresh peaches or nectarines and a few blueberries. Use honey whipped ricotta instead of Greek yogurt if you're feeling extra!
- Fall: Use pumpkin spice instead of cinnamon and top with my air fryer apples
- Winter: Add cranberries and orange zest for a festive flavor
Scaling Options
- Single Serving: Recipe as written
- Family Size: Triple the recipe and cook in a larger pan, allowing a few extra minutes of cooking time
- Meal Prep: Double the recipe and refrigerate half after cooking. Reheat with a splash of milk the next day.
How To Make This Recipe
Below are the simple steps for how to make this recipe, along with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1:
In a medium bowl, mash the banana until smooth.
Step 2:
Add the egg whites, cinnamon, and vanilla extract to the mashed banana and whisk until well combined.
Step 3:
Stir in the rolled oats until everything is evenly mixed.
Step 4:
Heat a non-stick skillet/pan over low - medium heat and add the teaspoon of neutral oil.
Step 5:
Pour the oat mixture into the heated pan and cook for about 5 minutes until you see a few bubbles appear.
Step 6:
Use a spatula to flip and break up the mixture into smaller pieces, similar to making scrambled eggs. Continue cooking, stirring frequently, for another 3-5 minutes until the scramble is golden brown and has a texture similar to soft granola.
Step 7:
Transfer to a bowl and top with Greek yogurt, berries, and nut butter, or your preferred toppings!
Hint: Avocado oil and light olive oil are both neutral oils that I like to cook with regularly. You could also use coconut oil for a more distinct flavor, however I don't recommend coconut oil as a regular oil as it is over 80% saturated fat, something most people need to limit to keep their cholesterol in check.
I was definitely bored of my routine ways of eating oatmeal! Thank you for this. Oats are something I want to eat more of for my cholesterol levels.
Sean,
Equipment
A good non-stick pan. This is a game-changer in the kitchen—my absolute favorite is my Always Pan! It’s hands down the best non-stick pan I’ve ever used, and I love that it even has a built-in spoon rest. Plus, it’s so pretty that I often serve dishes straight from the pan, and guests always compliment it!
Storage
Refrigerator: Store cooled leftovers in an airtight container for up to 2 days.
Reheating: Add a splash of milk and reheat in the microwave for 30-45 seconds, stirring halfway through.
Freezing: Not recommended as the texture becomes compromised when frozen and thawed.
Serving Suggestions
- Pair with a balanced smoothie for additional nutrients
- Serve alongside air fryer egg bites for a protein-packed brunch
- For a sweeter option, drizzle with a small amount of chia berry jam instead of fresh berries
Expert Tips for Making This Recipe
Don't overcook the scramble or it can become dry. Look for a moist but set consistency.
If the mixture seems too thick before cooking, add a tablespoon of milk to thin it out.
For extra creaminess, fold in a spoonful of Greek yogurt during the last minute of cooking.
The recipe is quite forgiving, so feel free to adjust the sweetness and spices to your taste.
How to Make Scrambled Oats Extra Fluff - Whisk your egg whites until soft peaks form before adding them to the oats. This helps create an extra light and airy texture, making your scrambled oats even fluffier!
How to Create a Balanced Breakfast with These Scrambled Oats
In my online dietitian consultations I often emphasize the balanced plate model with my clients.
Of course, not every meal has to be perfectly balanced, but aiming for a mix of protein, fiber, and healthy fats is a great place to start!
This recipe naturally fits into a balanced plate by providing:
- Carbohydrates: From the rolled oats and banana
- Protein: From the egg whites and Greek yogurt topping
- Healthy Fats: From the nut butter topping
- Fruits/Vegetables: From the banana in the recipe and berry topping
To create an even more balanced meal, you could add:
- An extra serving of fruit on the side
- A handful of nuts or seeds sprinkled on top for additional healthy fats
FAQs
Scrambled oats can be a great addition to a weight management plan. They're high in protein and fiber, which helps keep you full longer, and you can easily control the portion size and toppings to fit your specific calorie needs.
Absolutely! Using 1 whole egg instead of 2 egg whites works well and adds healthy fats and additional nutrients. The texture will be slightly richer and the color more yellow.
The main difference is the texture and protein content. Scrambled oats have a fluffier, more substantial texture similar to a breakfast casserole, while regular oatmeal has a softer, porridge-like consistency. The egg whites in scrambled oats also significantly increase the protein content.
While best enjoyed fresh, you can prepare scrambled oats ahead of time and store them in the refrigerator for 1-2 days. Reheat with a splash of milk to restore moisture, and add fresh toppings just before serving.
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Scrambled Oats: A 10-Minute Protein-Packed Breakfast
Equipment
Ingredients
- 45 g ½ cup rolled oats
- 2 egg whites
- 1 small ripe banana mashed (about 100g)
- 1 teaspoon neutral oil e.g., avocado or light olive oil
- ½ teaspoon cinnamon optional
- ½ teaspoon vanilla extract optional
For serving
- 100 g Greek yogurt I used 2% Fage
- 80 g raspberries or berries of choice
- 15 g nut butter
Instructions
- In a bowl, mash the banana until smooth.1 small ripe banana
- Add egg whites, cinnamon, and vanilla to the mashed banana and whisk until well combined.2 egg whites, ½ teaspoon vanilla extract, ½ teaspoon cinnamon
- Stir in the oats and mix well.45 g ½ cup rolled oats
- Heat a non-stick pan over medium heat and add the oil.1 teaspoon neutral oil
- Pour in the oat mixture and cook for 5 minutes until bubbles begin to appear.
- Use a spatula to flip and break up the mixture into smaller pieces, similar to making scrambled eggs.
- Continue cooking, stirring frequently, for 3-5 minutes until golden brown with a soft granola-like texture.
- Transfer to a bowl and top with Greek yogurt, berries, and nut butter.100 g Greek yogurt, 15 g nut butter, 80 g raspberries
Notes
- For best results, use rolled oats rather than quick or steel-cut oats.
- Store leftovers in the refrigerator for up to 2 days. Reheat with a splash of milk.
- This recipe is easily customizable - swap the banana for applesauce or omit completely, try different spices, or change the toppings based on what you have available.
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