By These scrambled oats skip the banana and start with sweet potato for the best caramelized flavor that keeps you full all morning. 14g of protein from egg whites and oats, no powder. Sauteed until golden and broken up into soft, crumbly pieces, they land somewhere between warm oatmeal and a soft granola. Enjoy over Greek yogurt with fresh blueberries for a 20-minute breakfast with over 30g of protein.
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You've probably seen the viral scrambled oats. They are like a soft granola but ready in 15 minutes in a skillet, and usually made with banana. I love that version, but I also love sweet potato and egg whites, so I started making it with that!
And the result is a breakfast that's high in fiber and protein that tastes like a brown sugar crumble. If you want more traditional oats, check out our 6 high protein baked oats recipes.
Jump to:
how to microwave your sweet potato
Prick the sweet potato with a fork all over. Wrap in a damp paper towel and microwave for 5 minutes on a microwave-safe plate. Once done, carefully remove and let cool a bit before cutting into it and mashing.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Sweet potato: This is the structure and sweetness. If you want more caramel flavor and the color to be more like granola, opt for a Japanese sweet potato. is the base and the binder.
- Egg whites: Most recipes use whole eggs, but I prefer egg whites both for protein content and for a milder flavor. Whole eggs do work, though.
- Rolled oats: There are some oat mixes out there that include chia seeds and flaxseeds, and I love using these because of the added protein. But regular rolled oats are fine too.
- Maple syrup or vanilla: Optional but yummy!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Mash the potato in the skin: You'll mash more in the pan, so just use a fork to roughly mash the sweet potato in the skin. It doesn't need to be super smooth.
- Spread the mixture out: This will allow the whole thing to crisp up before you break it up and flip.
- Don't rush it: We need the first side to really crisp up, and there's a good amount of moisture that needs to cook out of the potato first.
quick recipe video
how to serve scrambled oats
The simplest and best way: spoon over a bowl of plain Greek yogurt with a handful of fresh blueberries. Perfection!
A few other things that work well on top:
- A drizzle of almond butter or peanut butter
- Sliced banana, like in our protein oatmeal without protein powder
- A small handful of protein granola for extra crunch
- A pinch of cinnamon stirred into the yogurt before you add the oats
You can also eat the scrambled oats plain, directly from the pan. That's a perfectly good breakfast, too.
my oats aren't getting golden
Pan temperature and patience. Make sure you're at medium heat (not medium-low), the pan is fully preheated before adding the mixture, and you're leaving it completely undisturbed for the first 3 to 4 minutes. A cast-iron skillet or stainless pan will give you more browning than a nonstick.
troubleshooting & testing notes
The mixture is too wet to hold together
Usually means the sweet potato had a lot of moisture. Let it cool for a minute after microwaving and drain off any pooling liquid before mashing. You can also add a tablespoon of additional oats to the mixture to absorb extra moisture.
Testing notes: My first version used less egg white, and the mixture didn't hold together well enough to get properly golden - it just crumbled immediately in the pan before it had a chance to set. You need enough egg whites to hold everything together and need to leave them long enough to set into a solid piece that is then broken up (just like granola).
Recipe
scrambled oats (no banana, 14g of protein)
Ingredients
- 1 small to medium sweet potato (about 200g cooked weight after scooping)
- ⅓ cup (80g) egg whites ((from carton or about 2-3 fresh egg whites))
- ⅓ cup (27g) superfood oats (or rolled oats)
- ½ teaspoon maple syrup or a splash of vanilla extract (optional)
- cooking spray or a small amount of butter or coconut oil for the pan
to serve (not included in nutrition)
- ¾ cup plain Greek yogurt
- fresh blueberries
Before you start!
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Instructions
- Prick the 1 small to medium sweet potato all over with a fork. Then wrap in a damp paper towel and microwave on a microwave-safe plate for 5 minutes, until completely soft. Remove carefully - it's hot!If a microwave-ready one, you can just pop it in the microwave.While it cooks, preheat a pan to medium.
- Slice the sweet potato open and mash up the insides while in the skin. Then scoop out the flesh into the hot pan and mash a bit more. Then add the ⅓ cup (80g) egg whites , ⅓ cup (27g) superfood oats, and ½ teaspoon maple syrup or a splash of vanilla extract if using.
- Heat a wide skillet over medium heat. Add a light coat of cooking spray or a small amount of butter if using a cast iron pan. Once hot, add the oat mixture and spread it out into an even layer about ½ inch thick.
- Cook undisturbed for 3 to 4 minutes, until the bottom is visibly golden and the edges look set.
- Use a spatula to flip sections of the oat mixture, then break it into rough, irregular pieces. Continue cooking, turning pieces occasionally, until most surfaces are golden and the oats are cooked through - about 3 to 4 more minutes. The pieces should look and feel like soft, toasty granola clusters.
- Spoon Greek yogurt into a bowl. Top with the warm scrambled oats and fresh blueberries. Serve immediately.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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