Description
This Custard Oatmeal recipe offers a creamy, protein-packed breakfast option where rolled oats are gently simmered with milk and enriched with a whisked egg mixture, creating a smooth, custard-like texture. Sweetened naturally with maple syrup or honey and flavored with vanilla and cinnamon, it’s perfect topped with fresh fruits, nuts, or yogurt for added texture and flavor.
Ingredients
Scale
Oatmeal Base
- 1 cup rolled oats
- 2 cups milk (dairy or non-dairy)
- Pinch of salt
- Pinch of cinnamon (optional)
Custard Mixture
- 1 egg
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
Toppings (Optional)
- Fresh fruit
- Nuts
- Yogurt
Instructions
- Combine Oats and Milk: In a medium saucepan, add the rolled oats, milk, and a pinch of salt. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Prepare Egg Mixture: In a small bowl, whisk together the egg, maple syrup or honey, and vanilla extract until well combined.
- Simmer Oats: Continue cooking the oats over medium heat until they start to soften and thicken, about 5 minutes. Once the oats have thickened, reduce the heat to low.
- Incorporate Egg Mixture: Slowly drizzle the egg mixture into the simmering oatmeal while whisking constantly to avoid curdling. This gradual addition ensures a smooth custard texture.
- Cook to Custard Consistency: Continue stirring gently over low heat for an additional 2 to 3 minutes until the oatmeal becomes thick, creamy, and custard-like.
- Rest and Serve: Remove the saucepan from heat and let the oatmeal sit for about a minute to settle. Serve warm, topped with fresh fruit, nuts, or a dollop of yogurt if desired.
Notes
- Use whole milk or add a splash of cream for extra richness and creaminess.
- Tempering the egg mixture by adding it slowly while whisking prevents the eggs from scrambling.
- This oatmeal reheats well; add a splash of milk when reheating for a creamy consistency.
