The addition of an egg in this quick and easy breakfast turns your run-of-the-mill bowl of mush into everything you’ve always wanted oatmeal to be: cozy, custardy, and satisfying enough to hold you over until lunch.
This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 307 | |
---|---|---|
Total Fat | 17.6 g | |
Saturated Fat | 3.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 4.5 g | |
Monounsaturated Fat | 8.5 g | |
Cholesterol | 186 mg | |
Sodium | 193 mg | |
Total Carbohydrate | 26 g | |
Dietary Fiber | 6 g | |
Sugars | 4 g | |
Protein | 14 g |
Ingredients
-
1/3 cup whole grain rolled oats -
1/2 cup unsweetened almond milk -
1 large egg (beaten) -
1 tablespoon almond butter -
1/2 teaspoon chia seeds -
1/4 cup strawberries (sliced)
Directions
-
In a microwave-safe bowl, combine the oats, milk, and egg. Microwave 1 minute, then stir and microwave 1 minute longer. -
Top with almond butter, chia seeds and strawberries. Enjoy!