Ingredients

• 60 g rolled oats — uncooked
• 200 g liquid egg whites — ready to cook
• 250 ml water — room temperature
• 120 ml low fat lactose free milk or soy milk — unsweetened
• 60 g banana — very thinly sliced or mashed
• 4 g fresh ginger — very finely grated
• 6 g honey — liquid optional
• 1 pinch table salt — fine optional

Instructions

1. In a small saucepan, combine the rolled oats, water and low fat milk, stir gently, and let sit for 2–3 minutes to soften the oats and reduce cooking time.
2. Place the saucepan over low to medium-low heat and cook, stirring often, for 4–5 minutes until the oats are very soft and the mixture is creamy; lower the heat if it begins to bubble vigorously to avoid strong smells.
3. In a bowl or jug, whisk the liquid egg whites with the grated ginger and a small pinch of salt if using, until slightly frothy.
4. Reduce the heat under the oats to low, then slowly pour in the egg white mixture in a thin stream while stirring constantly for 2–3 minutes, until the egg whites are fully set and the porridge is thick and smooth with no visible liquid egg.
5. Remove from the heat and gently stir in the mashed or very thinly sliced banana and honey if using; taste and add a splash of extra water or milk if you prefer a thinner, easier-to-sip texture.
6. Let the porridge sit for 2–3 minutes to cool slightly, then divide into two small bowls; serve warm, not hot, which is usually better tolerated when you feel nauseated.