Raspberry Porridge with Egg Whites and Almond Butter

Make raspberry porridge with egg whites and almond butter, from the first ingredient to the finished breakfast.

INGREDIENTS | Makes 1 serving
35 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
200 ml Unsweetened almond milk
2 whites, about 66 g Egg white (Whisked in during the last minute. They thicken the oats and you cannot taste them.)
80 g Raspberries
2 tsp (10 g) Almond butter
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Simmer the oats in the almond milk with the salt for four minutes.
2. Turn the heat right down, pour in the egg whites slowly while stirring fast, and keep stirring for a minute until the porridge looks glossy and has thickened.
3. Spoon into a bowl, scatter the raspberries over and drizzle the almond butter from a warmed spoon.

Contains eggs and tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/raspberry-porridge-egg-whites

AI-generated images illustrating the recipe.

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