Eggs and oats every day. Every. Single. Day.#

If you’re here, you’ve probably stared at your frying pan in the morning and felt the existential weight of yet another plate of scrambled eggs. The oatmeal porridge? They don’t even look at you anymore.

Relax. The solution uses the same ingredients — just changes the game entirely.

The Secret: Hydrated Oats#

Put 50g of fine oat flakes in a container, cover with water until they’re submerged, and seal with plastic wrap. Throw it in the fridge and forget about it.

The recommended time is overnight — prep it at night, use it in the morning. But if you forgot or decided last minute, 4 hours is enough to get the oats soft and ready to go.

Golden tip: you can prep portions for up to 3 days at once. Just separate the hydrated oats into well-sealed containers in the fridge. Wake up, mix with eggs, done — zero morning effort.

Skip this hydrating step and it’ll be grainy. Don’t skip it.

The Base (3 minutes, seriously)#

1. Hydrated oats + 3 eggs → mix well
2. 1 small teaspoon of baking powder → stir in
3. Done. That’s your base.

Non-stick pan, medium-low heat. Pour a little at a time — go for several small pancakes instead of one big one. They’re easier to flip, cook more evenly, and the result is way better. Golden on the bottom, flip. No mystery.

Now the Fun Part#

The base is neutral, so you decide where to take it. Here are some suggestions — but feel free to get creative:

Nutrition Facts (Base)#

Approximate values for the base recipe (oats + eggs + baking powder), no toppings included.

Breakfast with almost 27g of protein, flavor that changes every day depending on what you throw in, and zero monotony. Eggs and oats will never be the same.