Add water and a small pinch of salt to a medium saucepan and place it over medium heat. Allow the water to come to a gentle simmer rather than a rapid boil because slower cooking helps the oats become creamier and prevents them from sticking to the bottom of the pan too quickly. Once the water is lightly bubbling, stir in the old-fashioned oats and mix well so they cook evenly. The oats will immediately begin absorbing the liquid and softening as they heat.

Continue cooking the oats for several minutes, stirring occasionally with a wooden spoon or silicone spatula to keep the texture smooth and creamy. As the oats cook, they will gradually thicken while still remaining soft and slightly loose. Avoid letting them become too dry because the egg whites and cheese added later will continue thickening the mixture. If the oats begin sticking, lower the heat slightly and add a small splash of water or milk to loosen them.

Reduce the heat to low or medium-low before adding the egg whites. Slowly pour the egg whites into the oats in a thin stream while stirring constantly the entire time. Continuous stirring is very important because it prevents the egg whites from scrambling and instead helps them blend smoothly into the oats, creating a rich, fluffy, creamy texture. After about 1–2 minutes, the oats will become noticeably thicker, silkier, and higher in protein without tasting “eggy.”

Add the fat-free cream cheese, Velveeta slice, shredded cheddar, and butter directly into the warm oats. Stir continuously until all the cheese melts completely into the mixture and the oats become smooth, creamy, cheesy, and rich. The texture should resemble a savory breakfast risotto with no visible chunks of unmelted cheese remaining. Taste the oats at this stage and adjust the salt and black pepper if needed for extra savory flavor.

While the oats finish cooking, heat a small nonstick skillet over medium-low heat and add the baby spinach. Sauté the spinach for about 1–2 minutes, stirring occasionally, until it softens and wilts down significantly. Lightly season with a pinch of salt and black pepper to bring out the flavor. Avoid overcooking because spinach cooks very quickly and can become watery if left in the pan too long.

Using the same skillet, cook the overeasy egg over low heat. Crack the egg gently into the pan and allow the egg whites to cook slowly until fully set while the yolk stays soft and runny in the center. Carefully flip the egg for just a few seconds to lightly cook the top without hardening the yolk. Cooking the egg over lower heat helps keep the edges tender instead of crispy or rubbery.

Spoon the creamy cheesy oats into serving bowls while still hot. Arrange the sautéed spinach on top or along the side of the bowl, then carefully place the overeasy egg directly over the oats so the yolk can run into the mixture when broken. Finish the bowl with sliced green onion, fresh broccoli sprouts, and an extra sprinkle of black pepper for added freshness, texture, and flavor.

Serve immediately while everything is warm, creamy, and freshly cooked. For the best experience, break the runny egg yolk into the cheesy oats and stir gently before eating so the yolk creates an even richer sauce throughout the bowl.