High Protein Sweet Almond Oatmeal with Lemon Curd and Coconut

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This recipe is called High Protein Sweet Almond Oatmeal with Lemon Curd and Coconut, and it’s the tastiest way to get 27 g of protein in at breakfast (making your weight-loss or weight-maintenance journey easy-breezy). The crunchy sliced almonds and flaked coconut topping are the perfect rich accompaniment to an incredibly zingy and sweet swirl of lemon curd. The oatmeal itself is only lightly sweetened, but creamy and fluffy from the milk and egg whites. Without a hint of chalky protein powder, it’s a filling breakfast that makes you feel like you’re sitting under a palm tree in the sun.

When I was in my weight-loss phase (this was back in 2018), I started off barely eating breakfast. You know that trap where you think you have to wait as long as possible before having a meal, so you have enough calories for lunch and dinner? That’s the situation I was in, especially during the first 1-2 months.

But pretty quickly, I learned that breakfast actually made me feel great, and spending some calories on it was WORTH IT for the better energy, the more pleasant day, and the fact that I no longer felt ravenous in the evening.

I also found that protein was really important to make my breakfast have this positive effect! So I got in the habit of making all my breakfasts contain 20 or more grams of protein. (Now I do more like 25-40 g, but 20 was perfect for me at the time!

This recipe for my High Protein Sweet Almond Oatmeal with Lemon Curd and Coconut, even without any protein powder whatsoever, is a delicious source of 27 g of protein. Enjoy it as a breakfast, or even a post-workout treat (it’s that good). Plus the soluble fiber from the oats adds extra staying-power, making this a hunger-rushing fiber and protein combo.

Why does this oatmeal have egg whites in it? That sounds…weird?

Totally fair question. When you think about egg whites, your brain probably goes to scrambles or omelets—not something you’d mix into warm, cozy oatmeal. But here’s the secret: when you stir them in slowly while the oats are cooking, they don’t make the oatmeal eggy at all.

Instead, they blend right in and make the texture creamy, fluffy, and almost custard-like. You’d never guess there’s egg in there—except for the fact that you feel super satisfied afterward. That’s the protein doing its thing.

You can actually do the same thing with a whole egg! It just adds extra fat and richness.

I love using egg whites in recipes like this because they’re:

• Neutral in flavor (no weird taste!)

• Relatively inexpensive as protein goes

• Easy to find (unlike many protein powders)

• Mixes easily into hot oatmeal (unlike protein powder, which goes clumpy, curdly, and sour)

• Low calorie

• Packed with protein—about 13 grams in just 1/4 cup

So if you’ve been skeptical of adding egg whites to oatmeal, this is the perfect recipe to try. You’ll get extra protein without even noticing, and your oatmeal will feel rich and luxurious in the best way.

💡 How to Add Egg Whites Without Ending Up with Scrambled Chunks

It’s easy!

1. Stir constantly once the egg whites go in—this distributes the heat evenly and keeps the texture silky.

2. Add them once the oats are already hot and slightly thickened. You want some heat to cook the egg whites, but not so much that they cook too fast.

3. Turn the heat nice and low before you add them. Patience = creamy oats.

4. Use liquid egg whites from a carton. No cracking, no separating, and they’re pasteurized, which makes them safer for gentle cooking.

Why not just separate eggs instead of using liquid egg whites?

I love the DIY spirit—especially if you’re the kind of person who’s like, “I already have eggs in the fridge, why not just separate two?”

Here’s the thing: yes, technically you could crack a couple eggs and use the whites for the oatmeal. Then you’re left with two lonely yolks… and what are yolks perfect for? Yep—lemon curd. It SEEMS like a match made in heaven.

But here’s the catch: two yolks make way more lemon curd than you need for a bowl of oatmeal. We’re talking several ounces of the stuff, while this recipe only calls for 10 grams (half a tablespoon). you see how the ratio is all off?

So unless you want to eat lemon curd on everything for a week or start giving it away in cute little jars, you’re probably better off grabbing a carton of liquid egg whites.

It’s easier, it’s pasteurized (safer to cook gently), and it lets you skip the “what do I do with all this leftover lemon curd?” spiral.

Though... if you're into the idea of homemade lemon curd and want to build a whole brunch around it, I fully support that life choice. 😉

Is there a reason you chose Fairlife ultra-filtered milk?

Yep!

Fairlife is ultra-filtered high-protein milk, which means it has:

• More protein (13 g per cup vs. 8 g in regular milk)

• A super smooth, creamy texture

• A long shelf life, thanks to ultra-pasteurization (love not having to panic about spoilage)

In this recipe, Fairlife makes a big difference because it contributes half the total protein—13 of the 27 grams—and does it without changing the taste like protein powder would. No chalkiness. No weirdness. Just milk, but with a protein super-power.

You can swap in another ultra-filtered milk brand if you have one you like (some store brands have popped up too), but regular milk or plant-based alternatives will lower the protein total quite a bit—so just be aware.

Remix This Oatmeal: 3 Flavor Twists

This recipe is flexible—and once you get the hang of the method, it’s easy to make it your own. Here are three variations that keep the protein strong but totally transform the flavor:

🍑 Peach Cobbler Oatmeal

Channel your inner grandma’s baking with this one.

• Swap lemon curd for 1 tbsp peach preserves or mashed ripe peach

• Add 1/4 tsp cinnamon and a pinch of nutmeg to the oats

• Use chopped pecans or walnuts instead of sliced almonds

• Optional: crumble a vanilla wafer or graham cracker on top for ~5 g of joy

🥧 Key Lime Pie Oatmeal

Tangy, creamy, tropical, and yes—still protein-packed.

• Swap the almond extract for butter extract for that subtle buttery-graham-crust-like flavor

• Swap lemon curd for lime curd (or lime juice and zest mixed into sweetened vanilla Greek yogurt)

• Add 1 tsp crushed graham cracker and a few toasted coconut flakes on top

• Bonus: add a dollop of light whipped cream for the full pie vibe

🍊 Cranberry Orange Glow

This one's got cozy brunch energy written all over it.

• Swap the almond extract for 2 drops of orange extract, keep the vanilla extract, and stir in 1/2 tsp orange zest into the oats

• Replace lemon curd with 1 tbsp orange marmalade

• Top with 1 tsp dried cranberries and a tsp of chopped pistachios

• Finish with a pinch of turbinado sugar + extra zest for sparkle

Can I turn this into overnight oats?

Want to take this breakfast to the next level of convenience? You can convert this recipe into Overnight Oats for a grab-and-go meal that’s still packed with protein.

How to Prep:

Mix the following—stir the oats with only 1/2 cup milk, (OMIT the egg whites in this version), vanilla and almond extract, 1 tsp chia seeds (optional for thickening and fiber), salt, and optional 1 tsp lemon zest in a jar or container. Mix it all together until the oats and chia seeds are fully incorporated.

Chill overnight—pop the lid on your container and let it sit in the fridge overnight (at least 4 hours). The oats will soak up the liquid, and the chia seeds will thicken it up.

The next morning, add a 1/2 scoop vanilla protein powder and mix it well until totally smooth—it’ll create a creamy, custardy base, and this step will make up for the protein from the 1/2 cup of milk and the egg whites that we omitted.

Then, add your same toppings:

• 1/2 tbsp lemon curd

• 1 tbsp sliced almonds

• 1-2 tsp flaked coconut

• A little sprinkle of granulated sugar or turbinado sugar for crunch

This would be so wonderful eaten chilled or room-temperature!

How Else Can I Support My Weight Loss Goal?

Well, my name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

Final Thoughts: Enjoying Food and Achieving Your Weight Loss Goals

This High Protein Sweet Almond Oatmeal with Lemon Curd and Coconut isn’t just about deliciousness—it’s about making breakfast work for your weight-loss. Whether you’re in a rush, need a post-workout snack, or simply want to enjoy a filling, nutritious start to your day, this recipe is the perfect balance of protein, fiber, and flavor to keep you full til your next meal.

I get it—there are days when breakfast can feel like an afterthought, but the truth is, it sets the tone for the rest of your day. With the high protein content in this oatmeal, you’re not just eating—you’re fueling yourself for lasting energy and a satisfied stomach that won’t have you reaching for a snack an hour later.

So, whether you’re making it fresh in the morning, prepping it overnight, or remixing the flavor to fit your mood, this oatmeal can be your new go-to. Don’t be afraid to get creative, enjoy the process, and savor every bite.

Here’s to turning every meal, even breakfast, into something that works for you, not against you!

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High Protein Sweet Almond Oatmeal with Lemon Curd and Coconut - Partake Club Members Only, Exclusive Early Release

Yield: 1

Author: Megan Gaul from Partake Meal Planning

Cook time: 10 MinTotal time: 10 Min

With 27 g of protein (and no protein-powder in sight), you'll stay full and satisfied after enjoying this creamy and fluffy almond oatmeal. It's got a beautiful nutty crunch topping and some dollops of tangy-sweet lemon curd, and the sprinkle of flakey coconut takes it over the top.

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Ingredients

For the oatmeal

• 1 cup (8 oz) ultra-filtered high protein skim milk, such as Fairlife - this is where 13 g of the total 27 g of protein come from
• 1/2 cup (40 g) rolled oats
• 1 pinch kosher salt
• 1/4 cup (60-70 g) liquid egg whites - around 2 large egg whites
• 1/4 tsp vanilla extract
• 2-3 drops almond extract - don't skip!
• 1 tsp (4 g) white granulated sugar, or your sweetener of choice

For the topping

• 1/2 tbsp (10 g) lemon curd
• A small sprinkle (about 1 g) of granulated white sugar, or crunchy turbinado sugar - this is for texture
• 1 tbsp (7 g) sliced almonds
• 1 - 2 tsp (around 3 g) flaked coconut (sweetened or unsweetened)

Instructions

1. Cook the oats: In a small saucepan, combine the milk, rolled oats, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Add the egg whites: Once the oats have begun to thicken (about 5 minutes), lower the heat almost all the way. Once it's cooled down, pour in the liquid egg whites while stirring continuously. Keep stirring as the mixture thickens, about 2–3 more minutes. The egg whites add creaminess, fluffiness, and extra protein.
3. Flavor it up: Stir in the vanilla extract, almond extract, and sugar (or sweetener) once the oats are smooth and creamy. Lower the heat to keep the oats warm.
4. Top it off and serve: Pour the oats into a bowl. Dollop the lemon curd all over the top (feel free to swirl it!), followed by the pinch of crunchy sugar, the sliced almonds, and the flaked coconut.

Nutrition Facts

Calories

389

Fat

9 g

Sat. Fat

3 g

Carbs

48 g

Fiber

6 g

Net carbs

42 g

Sugar

14 g

Protein

27 g

Sodium

385 mg

Cholesterol

15 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.