Creamy Multigrain Egg White Porridge

Pinterest is where good intentions go to die.

I mean, really.

I’m pinning 10-25 recipes a day, and I make–on average–one per week. MAYBE.

Sure, it is (P)inspiring, but unless I’m on Spring Break with all kinds of time on my hands, or I’m feeding myself with no potential threat of “this is gross–you are a terrible cook” repercussion, I’m not doing much of the experimenting I used to do.

However, a couple of Sundays ago, I’m scrolling through, peeking around in a lackadasical Pinterest-y way, and I stumble across a new blog. And that new blog lead to a number of new pinned recipes. And as I hadn’t had breakfast yet I thought…well, how about it?

This was inspired by the BEAUTIFUL blog Nada’s Healthy Kitchen (now Eat Better, Not Less) and the gorgeous fluffy oatmeal with berries and peanut butter drizzle.* As I gave up peanut butter for Lent, I have been coming up with my own toppings, as well as perfecting the “base” recipe to one that is a satisfying mix of creamy, “fluffy” (not in a marshmallow way, but in an expansive way)

*Do I like her because she’s all k.d. lang with no capital letters in her recipe titles? Maybe.

And I have had plenty of opportunities to perfect it.

Plenty.

Of.

Opportunities.

I have been meaning to try it in savory form, but, much like Pinterest…you know what they say about good intentions.

Creamy Multigrain Egg White Porridge

[Adapted from Nada’s Fluffy Oatmeal]

(Serves 1)

• 1 1/4 cups water (plus more as needed)
• 2 Tbsp. rolled oats
• 2 Tbsp. oat bran
• 1 Tbsp. brown rice flakes (or substitute quinoa flakes or more rolled oats, or oat bran)
• 1 Tbsp. quinoa
• 1/2 Tbsp. ground flax seed
• 1/2 Tbsp. chia seed
• 3 Tbsp. liquid egg whites
• 1/4 cup favorite milk (cow’s, goat’s, almond, cashew, coconut, soy…)
• tiny drop of vanilla extract
• sweetener (optional)
• mix-ins and toppings (fruit, nuts, etc.)

1. Combine water, oats, rice flakes, oat bran, quinoa, flax, and chia seed in a small saucepan. Bring to a simmer, then reduce heat and cook 5-10 minutes, stirring regularly.
2. Add milk (and/or more water) a little at a time as the porridge starts to thicken, continuing to stir.
3. Whisk egg whites in a small bowl. (Or just shake the container vigorously if that’s what you are using.)
4. Stir egg whites and vanilla extract ino pan, stirring consistently until egg whites are cooked.
5. Add mix-ins or toppings as desired. [I love some Happy Tots squeezable fruit for the morning, myself. :)]