Healthy savoury muesli

Ingredients

• to tasteChilli powder
• to tasteEgg whites
• to tasteRolled oats
• to tasteReduced-fat cheddar cheese
• to tasteSalt
• to tasteSpring onions
• 355 ml (1½ cups)Water

Instructions

1. 1

   Cook the oats

   Bring 355 ml (1½ cups) of water to the boil and stir in the oats. Lower the heat to a gentle simmer and cook for about 10 minutes, until the mixture looks thicker, with more oats than water.

2. 2

   Add the seasoning

   Stir in the spring onions and chilli powder. Continue cooking until the excess liquid has disappeared.

3. 3

   Stir in egg whites

   Add the egg whites, stirring continuously, and cook until they are set and incorporated into the oats. Spoon into a serving bowl, add salt and cheddar, and serve.

What is savoury muesli?

Muesli is usually associated with a cold breakfast, but this version cooks oats into a warm, savoury bowl. The recipe is labelled Mediterranean, though it is best understood as a simple oat-based breakfast rather than a specific traditional dish.

Spring onions and chilli bring savoury, sharp notes, while egg whites and cheddar make the bowl more substantial. Cooking the oats first gives the other ingredients a soft base to mix into.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 26g protein, 32g carbs, 23g fat.

The oats provide most of the carbohydrates, while the egg whites and cheddar contribute protein. Cheddar also supplies much of the fat; pair the bowl with fruit or vegetables for a more varied plate.

Choosing the oats

Rolled oats: use old-fashioned rolled oats as listed; they soften while simmering but retain more texture than very fine oats. The recipe gives no precise oat quantity, so add enough to reach the stated thicker-than-water consistency.

Build flavour with the aromatics

Spring onions: add them after the oats have simmered so they cook briefly and keep some of their fresh, oniony character.

Chilli powder: the quantity is not specified, so start modestly and adjust to your preferred heat. Stir it through with the spring onions so it is distributed throughout the bowl.

Get the consistency right

Gentle simmer: keep the heat low once the oats are added, and stir as needed to prevent sticking. After about 10 minutes, the mixture should look thicker, with the oats more prominent than the water.

Finish reducing: after adding the spring onions and chilli, cook until the excess liquid has gone. The finished oats should be moist rather than soupy.

Cook the egg whites gently

Continuous stirring: pour in the egg whites while stirring so they disperse through the hot oats instead of forming one large piece. Keep cooking until they are set and blended into the mixture.

Finish and serve

Cheddar and salt: add these in the serving bowl at the end, as directed. The warmth of the oats will soften the cheese; taste before adding much salt, since cheddar can be salty.

To serve: eat the bowl hot, on its own or with a piece of toast or some fresh fruit alongside.

Recipe notes & tips

• Keep the oats at a gentle simmer rather than letting them boil rapidly.
• Stir regularly near the end of cooking, when the oats are thicker and more likely to stick.
• Add the spring onions and chilli only after the initial oat simmer, as the method directs.
• Stir continuously while adding the egg whites for an even finish.
• Taste the bowl before adding salt, then adjust to your preference.

Variations

• Extra greens: stir in a handful of chopped spinach with the spring onions.
• More heat: add extra chilli powder gradually to suit your taste.
• Herby finish: scatter chopped parsley or chives over the bowl before serving.
• Different cheese: swap the cheddar for another firm, grated cheese.
• Fresh side: serve with sliced tomato or cucumber for a cool contrast.

Common mistakes to avoid

• Boiling too vigorously: the oats can catch on the pan; lower the heat to a gentle simmer.
• Adding egg whites all at once: they may clump; pour them in while stirring continuously.
• Stopping while the bowl is watery: keep cooking after adding the seasonings until excess liquid has gone.
• Over-seasoning early: chilli strength varies; start with a little and adjust as you cook.
• Adding salt without tasting: cheddar can contribute saltiness; taste the finished oats first.

How to store

For the best texture, eat the bowl straight after cooking. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat thoroughly in a pan or microwave with a splash of water, stirring until hot.

Frequently asked questions