Savory oats with egg whites
Updated 2026-10-24 · data v2026-10-23.1
Not Real Food — does not meet the guideline recipe rule (Hot sauce).
Portion scale1×Amounts and estimated macros update below.
Estimated macros at 1×
377 kcal
Percent of calories
- Protein 33 percent of calories
- Carbs 39 percent of calories
- Fat 28 percent of calories
- Protein per 100 kcal
- 8.3 g
- Cost
- $2.57 est.
- Cost per 10 g protein
- $0.83 est.
Source: USDA FoodData Central.
- Egg whites, raw (FDC 172183)
- Oats (dry) (FDC 173904)
- Spinach (FDC 168462)
- Hot sauce (FDC 174528)
- Extra virgin olive oil (FDC 171413)
Recipe keys
Learn what this means- Vegetarian
- High Protein
- Budget
- Under 15 Min
- Dairy-Free
- One-Pan
Why this recipe is worth the hype
- 31 g protein for about $2.57 (est.)
- Savory oats skip the sugar and still feel like breakfast.
- Everything lands in one saucepan.
- Hot sauce is the whole flavor plan.
Fast, Flavorful, Feast
Per serving · USDA-based totals from repo data
| Dish | kcal | Protein (g) | Carbs (g) | Fat (g) | Est. cost | Vs current |
|---|---|---|---|---|---|---|
Fast Effort: 1 of 3 | 382 | 31 | 36 | 12 | $2.28 (est.) |
|
Flavorful Effort: 2 of 3 | 377 | 31 | 36 | 12 | $2.57 (est.) | Current level |
Feast Effort: 3 of 3 | 409 | 31 | 34 | 17 | $2.89 (est.) |
|
Ingredients at 1×
Amounts scale with the portion buttons above.
- Egg whites, raw1 cup (210 g)
- Oats (dry)0.5 cup (48 g)
- Spinach2 handfuls (60 g)
- Hot sauce2 tsp (10 g)
- Extra virgin olive oil1.5 tsp (8 g)
Steps
- Toast oats in oil for a minute, then add water and a pinch of salt.
- Simmer until the oats are creamy.
- Stir in spinach and egg whites and cook until the whites set.
- Finish with hot sauce.
Macros use USDA FoodData Central per-100g values times the gram weights in this recipe.
Recipe text and nutrition numbers on this page are licensed under CC BY 4.0. Food art is not covered by that license.
Cite as: Savory oats with egg whites, Macro Friendly Meals, https://macrofriendlymeals.com/recipes/eggs-oats-flavorful (updated 2026-10-24).
