Stir pasteurized liquid egg whites into oats with mashed banana, cocoa powder, and milk, then chill for a silky, protein-boosted overnight oat option.
ABy Annebala
Servings
2
1 cup Rolled oats
0.5 cup Pasteurized liquid egg whites
2 piece Ripe banana
2 tbsp Unsweetened cocoa powder
1 cup Unsweetened almond milk
0.5 cup Greek yogurt, non-fat
1 tbsp Maple syrup
1 tsp Vanilla extract
0.5 tsp Ground cinnamon
1 pinch Salt
Calories
380 kcal
Protein
21g
Carbs
64g
Fat
5g
Fiber
9g
Sugar
8g
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Prepare the Base
1. Peel the bananas and mash them thoroughly in a large bowl using a fork until very smooth with minimal lumps — the riper and more mashed, the sweeter and more cohesive the final oats.
2 piece Ripe banana
2. Add the cocoa powder, maple syrup, vanilla extract, cinnamon, and salt to the mashed banana and stir well to combine into a smooth chocolate paste.
2 tbsp Unsweetened cocoa powder,
1 tbsp Maple syrup,
1 tsp Vanilla extract,
0.5 tsp Ground cinnamon,
1 pinch Salt
3. Pour in the pasteurized liquid egg whites and almond milk, and whisk everything together until fully incorporated and smooth. The egg whites will dissolve seamlessly into the liquid — they are pasteurized and safe to consume without cooking.
0.5 cup Pasteurized liquid egg whites,
1 cup Unsweetened almond milk
4. Stir in the non-fat Greek yogurt until fully combined. This adds creaminess and an extra protein boost while keeping the fat content low.
0.5 cup Greek yogurt, non-fat
5. Fold in the rolled oats and stir well to ensure everything is evenly coated.
1 cup Rolled oats
Jar & Chill
6. Divide the mixture evenly between 2 jars or airtight containers. Secure the lids and refrigerate for at least 6 hours, or overnight (up to 24 hours). The oats will absorb the liquid and thicken to a creamy, pudding-like consistency.
7. When ready to eat, give each jar a good stir. If the mixture is thicker than you like, loosen with a splash of almond milk. Serve cold, straight from the jar.
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