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Pan-Fried Oatmeal Scramble

Serving Size

2

Ingredients

  • 1⁄2 cup rolled oats
  • 1⁄2 cup greek yogurt
  • 2 eggs
  • 1⁄2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground flaxseed
  • 1 tsp cooking oil
  • Optional: 1 scoop protein powder
  • Toppings for 1 serving:
  • 1⁄2 banana sliced
  • 1⁄3 cup blueberries
  • 1⁄4 cup Greek yogurt
  • 1 tbsp chopped almonds

Directions

  • In a mixing bowl, whisk together the rolled oats, Greek yogurt, eggs, milk, vanilla extract, cinnamon, and ground flaxseed until well combined.
  • Heat a frying pan over medium-high heat and add the cooking oil.
  • Pour the entire batter into the pan, spreading it evenly. Let cook for 4-5 minutes, or until the bottom is set and golden brown.
  • Using a spatula, flip and break apart the oatmeal into smaller pieces, scrambling it as it cooks. Continue cooking for another 2 minutes, stirring occasionally, until fully cooked and lightly crispy.
  • Transfer to a bowl and top with banana slices, blueberries, and Greek yogurt before serving.

Notes

For fresher oatmeal the next day: cook only half of the batter and store the remaining mixture in the fridge. Cook fresh as needed. Texture Tip: If you prefer a firmer texture, cook the batter longer before scrambling. More protein: Add the protein powder, use another egg, or add more Greek yogurt to get closer to 30 g for a full breakfast.

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