Heat oats, almond milk, 1/3 cup water, honey, strawberries vanilla, and salt in a small saucepan.
Bring to a boil then reduce the heat to simmer for 5-7 minutes, stirring occasionally.
Whisk egg whites until slightly bubbly in a separate bowl. Add the heated oatmeal to the egg whites a little at a time, whisking together. This helps prevent the eggs from scrambling.
Pour back into the pot and cook over low heat for 2-3 minutes. Keep it on low to help prevent scrambling the eggs.
