Apple Miso Oatmeal (with egg whites and all the toppings)

I like to call these apple miso oats with egg whites my Restaurant Oats, or my Weekend Oats. Oats that take a bit more time and care than your normal oatmeal recipe, but are so worth it. Oats that make breakfast ~special~

I have a personal rule that I almost never buy oats at a restaurant, but if I ever open up a little toast cafe, these oats are going to be the first thing on the menu. And that’s because if I’m asking someone to buy something that is normally made at home, I want to make it worth it. And these egg white oats are worth it.

They are the perfect mix of sweet and salty, comforting but complex, and filled with texture and flavor. Because to make a top-of-the-line fancy oatmeal, you need all of those components.

The full blog post will detail out the technique of these oats, or you can jump to the recipe at the bottom of the page!

Why use miso in this fancy oatmeal recipe?

Miso is a traditional Japanese ingredient, and I love it for more than it’s wonderful umami flavor. Miso is the perfect way to add a rich saltiness to otherwise sweet oats, without overpowering any of the sweet flavor,

Miso is also a naturally fermented food, giving us some extra health and gut benefits, without us even noticing. Instead of classic salt or MSG, I turn to miso for this recipe to make it an interesting, filling and exciting apple miso oatmeal breakfast.

Ingredients you will need for this egg white oatmeal recipe

Here’s the full list before you start diving into the process:

• 2 tsp white miso paste
• 1 tsp honey
• 1 & 1/2 cups boiling water
• 1 medium apple diced
• 1/2 tsp cinnamon
• 1 tsp lemon juice, optional but highly recommended!
• 2/3 cup rolled oats
• 1 tbsp chia seeds
• 2 large egg whites
• 2 large medjool dates
• 1 tbsp crushed pistachios

How to stew the apple

Cooking an apple on the stove top is easy, the key is to use a gentle enough heat to let the apple release its own moisture and soften slightly.

To do this, put a skillet or pan on medium low heat. Add the diced apple, cinnamon and 1/4 cup of the water/miso mixture. Cover and let the apples stew for 1-2 minutes, stir and add more of the water mixture as needed. The cook another 2-3 minutes or until the apple is soft.

I add the optional lemon juice because I feel like it adds such a brightness to an otherwise one-note apple. So sprinkle the lemon juice over the apple, move the apple to a bowl and set it aside.

Why do I add egg whites to my oats?

I love adding egg whites to my oats because it adds both texture, protein and much-needed bulk to my breakfast. The best part by far is the texture. Egg whites thicken oatmeal without you even noticing they are in there. Think of it like egg yolks in salad dressing – you don’t notice that they are there, but they add such a nice richness and mouthfeel to a recipe.

How to add egg whites to stove top oatmeal

Here’s how I recommend doing it for this recipe:

Once the oats have had the chance to cook and thicken, remove the heat from the pan. Let the oats sit a few more minutes, you don’t want them fully cool, but you don’t want them blazing hot either.

Add the egg whites one at a time to the apple miso oatmeal, whisking constantly. You want to whisk at a quick pace to make sure that the egg whites emulsify into the oats like a custard, instead of curdling into scrambled eggs in the mixture. This might take some practice, but my big tips are to whisk quickly and make sure your oats aren’t too hot!

How to add egg whites to microwaved oatmeal

For microwave oatmeal, it’s a different story. Microwave the oats like you normally would, but once you remove the oats from the microwave, then begin whisking in the egg whites.

The residual heat from the oats will “cook” the egg whites, and you’ll end up with an almost identical result!

How to bring this apple miso oatmeal recipe together

This oatmeal recipe is all about timing and prep. Here’s a full step-by-step of the instruction in the order I would do them:

• In a small bowl or measuring cup, add the miso, honey and the boiling water. Whisk until the mixture is cloudy and the miso and honey are fully dissolved.
• Put a skillet or pan on medium low heat. Add the diced apple, cinnamon and 1/4 cup of the water/miso mixture. Cover and let the apples stew for 1-2 minutes, stir and add more of the water mixture as needed. Cook another 2-3 minutes or until the apple is soft.
• Sprinkle the lemon juice over the apple, move the apple to a bowl and set aside.
• Using the same pan, add the oats, chia seeds and the remainder of the water. Bring this mixture to a very low simmer. Let the oats simmer for 4-5 minutes or until thick, and then turn off the heat.
• Add the egg whites one at a time to the oatmeal, whisking constantly. You want to whisk at a quick pace to make sure that the egg whites emulsify into the oats like a custard, instead of curdling into scrambled eggs in the mixture. This might take some practice, but my big tips are to whisk quickly and make sure your oats aren’t too hot!
• Add the stewed apple to the oats and mix again. Pour the oats into a serving bowl.
• On a cutting board to the side, split open the dates and stuff them with the crushed pistachios.
• Add the dates to the top of the oatmeal.
• Drizzle with optional toppings (or anything else you prefer!) and serve warm.

Looking for other oatmeal recipes?

I have a few 😉 Here are some reader favorites:

And that’s it for this apple miso oatmeal recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3