Pack your breakfast with protein by adding an egg in oatmeal! My kids love oatmeal, they eat it almost everyday. I was brainstorming ways to give them more of a protein packed breakfast and thought why not eggs!? We make a variation of this hearty breakfast 3-4 times a week.
Did you know a single egg has 6 grams of protein!? This egg in oatmeal recipe is the ultimate toddler breakfast (great for mom too!). A go-to easy, quick, protein packed, and high fiber breakfast that’s oh so tasty.
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Can you add eggs in oatmeal?
Yes, you can add an egg to oatmeal. Are you as surprised as I was to find this out!? It still very much has the same consistency of oatmeal but a richer, creamier texture. A little like custard.
There are so many reasons why I love this oatmeal for my toddler and kids:
- It’s easy to add in extra fiber like flax meal, or chia seeds
- It provides a boost of protein for my more particular kiddo
- It’s easy and fast and makes good leftovers
- It’s even great for a quick lunch in a pinch
This egg in oatmeal recipe keeps you and your kids full for hours. It’s protein packed for smaller kids who have a more finicky palate (my second child). Save time during your busy mornings by making a big batch and simply reheat for leftovers.
In my quest to limit added sugar outside of special occasions, my basic recipe has no sugar added, but is lightly sweetened with a mashed banana. With endless combinations, this healthy breakfast is kid approved. I’ll share my kids favorite combinations below!
Equipment
- Dutch oven or medium saucepan
Ingredients
- 4 eggs
- 1 cup old fashioned rolled oats
- 1 banana
- ½ teaspoon cinnamon
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- pinch of salt
- 1-2 tablespoons maple syrup (optional)
Makes 4-6 kid servings or about 2-3 adult servings.
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Instructions
Step 1
Whisk eggs in a small bowl. Set aside.
Step 2
In a saucepan, mash the banana well. Add uncooked oatmeal, cinnamon, milk, vanilla and salt to the saucepan. Mix well.
Step 3
Stir frequently over medium heat, just until oatmeal starts to bubble (about 5 minutes).
Step 4
Lower heat and (while constantly stirring) slowly pour in whisked egg mixture. Stir constantly for 5-10 minutes. Oatmeal will thicken and have a little bit of a scrambled egg consistency or custard texture once done.
Step 5
Serve immediately. Top with your favorite toppings, nuts, seeds, seed butter or peanut butter, maple syrup, fruit, chocolate chips… the possibilities are endless!
Our favorite variations:
- Add 1 cup of blueberries prior to cooking and 1 teaspoon lemon juice
- Chocolate chips and peanut butter drizzle
- Melted butter and maple syrup drizzle or honey
- 1-2 tablespoon cocoa powder whisked in prior to cooking
- Add diced apples prior to cooking
- Chia seeds, hemp seeds, pumpkin seeds, flax seed meal
- Add 1/4 cup pumpkin puree prior to cooking and 1/2 teaspoon pumpkin pie spices
- Greek yogurt and fresh fruit as a topping after cooking
- Almond butter and wheat germ
Storage instructions
Store leftovers in the refrigerator in an airtight container for up to 3-4 days. We make a big batch on Monday and eat it for breakfast over the next 2-3 days. It makes perfect leftovers. Reheat in the microwave in a microwave-safe bowl for 1-2 minutes stirring in between. You can also reheat this over the stovetop.
Notes:
Egg whites in oatmeal
Although I prefer to use the whole egg (especially when making this for my kids), this recipe still works well if you’re wanting to leave out the egg yolks and only use the egg whites in your oatmeal. It will still taste great and have the same consistency.
Can you use different types of oats?
I used rolled oats for this recipe. Although I’ve never tried it, I don’t think quick oats would work well. They would most likely get overcooked. Steel cut oats would be a good option, but you would have to cook the oats a little longer prior to adding the eggs.
Type of milk
I used both cow’s milk and coconut milk for this recipe. I sometimes used half milk and half water too. Either works well. If you want to get the most protein, cow’s milk is a good choice. Whole milk is great for babies and toddlers or unsweetened almond milk if you need to be dairy free.
If you’re into meal prepping, this is a great way to meal prep breakfasts for the week. I hope you try these oatmeal recipes and they become a part of your favorite breakfasts like it did for us!
Health benefits of eggs for kids
Eggs are a wonderful nutrient dense food especially for toddlers and kids. According to this research article “Egg intake in this population was associated with increased daily intake of protein, polyunsaturated and monounsaturated fat, α-linolenic acid, DHA, lutein + zeaxanthin, choline, potassium, phosphorus, selenium, riboflavin, vitamins D, A, and E. Likewise, egg consumers had lower daily sugar intake (i.e., added/total sugar) when compared to children and adolescents not consuming eggs.”
How to Make Oatmeal with Eggs Recipe
Ingredients
- 4 eggs
- 1 cup old fashioned rolled oats
- 1 banana
- ½ teaspoon cinnamon
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons maple syrup (optional)
Instructions
Step 1
Whisk eggs in a small bowl. Set aside.
Step 2
In a saucepan, mash the banana well. Add uncooked oatmeal, cinnamon, milk, vanilla and salt to the saucepan. Mix well.
Step 3
Stir frequently over medium heat, just until oatmeal starts to bubble (about 5 minutes).
Step 4
Lower heat and (while constantly stirring) slowly pour in whisked egg mixture. Stir constantly for 5-10 minutes. Oatmeal will thicken and have a little bit of a scrambled egg consistency or custard texture once done.
Step 5
Serve immediately. Top with your favorite toppings, nuts, seeds, seed butter or peanut butter, maple syrup, fruit, chocolate chips, the possibilities are endless!
Notes
Our favorite variations:
- Add 1 cup of blueberries prior to cooking and 1 teaspoon lemon juice
- Chocolate chips and peanut butter drizzle
- Melted butter and maple syrup drizzle or honey
- 1-2 tablespoon cocoa powder whisked in prior to cooking
- Add diced apples prior to cooking
- Chia seeds, hemp seeds, pumpkin seeds, flax seed meal
- Add 1/4 cup pumpkin puree prior to cooking and 1/2 teaspoon pumpkin pie spices
- Greek yogurt and fresh fruit as a topping after cooking
- Almond butter and wheat germ
Storage instructions
Store leftovers in the refrigerator in an airtight container for up to 3-4 days. We make a big batch on Monday and eat it for breakfast over the next 2-3 days. It makes perfect leftovers. Reheat in the microwave in a microwave-safe bowl for 1-2 minutes stirring in between. You can also reheat this over the stovetop.
Notes:
Egg whites in oatmeal
Although I prefer to use the whole egg (especially when making this for my kids), this recipe still works well if you’re wanting to leave out the egg yolks and only use the egg whites in your oatmeal. It will still taste great and have the same consistency.
Can you use different types of oats?
I used rolled oats for this recipe. Although I've never tried it, I don't think quick oats would work well. They would most likely get overcooked. Steel cut oats would be a good option, but you would have to cook the oats a little longer prior to adding the eggs.
Type of milk
I used both cow's milk and coconut milk for this recipe. I sometimes used half milk and half water too. Either works well. If you want to get the most protein, cow's milk is a good choice. Whole milk is great for babies and toddlers or unsweetened almond milk if you need to be dairy free.
A breakfast favorite for my toddler. I loved this bowl of oats as a postpartum Mama too!
Hungry for more toddler and kid friendly banana recipes? These 3 Ingredient Banana Pancakes are ridiculously simple and super delicious.
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