Adding Eggs In Your Oatmeal? This RD Says It’s A Game Changer

Is your usual oatmeal breakfast unable to hold you over until lunch, no matter how many spoonfuls of nut butter you add? Here's a secret: Try mixing your oatmeal with an egg.

Adding in an egg makes for a fluffy, filling bowl of oats that won’t make you want to go back to sleep. If you're worried that your oatmeal will taste like a scramble—don't be. Eggs, when whipped into a liquid and cooked slowly, actually turn into custard, which will make your oats creamy, rich, and super delicious.

I typically use rolled oats because I find them more versatile, but instant or steel-cut work too—just note that cooking times will vary.

Most packages of rolled and instant oats list ½ cup as a serving (¼ cup for steel-cut), but I usually use ⅓ cup (3 tablespoons if it’s-steel cut), as it’s closer to the 1-ounce USDA serving and leaves a little extra room for a tablespoon of ground flax, which adds a boost of fiber and omega-3 fatty acids. More flavors, more texture, and more nutrients for the same number of calories is a win-win situation in my book.