Description

This custard oatmeal recipe offers a creamy, protein-rich breakfast option that combines traditional rolled oats with a smooth custard-like texture. Made by gently simmering oats with milk and then incorporating an egg custard mixture, this dish is sweetened naturally with maple syrup and flavored with vanilla and cinnamon. It’s easy to prepare on the stovetop and can be customized with fresh fruit or nuts for a wholesome start to your day.

Ingredients

Scale

Main Ingredients

1 cup old-fashioned rolled oats
2 cups milk (or dairy-free alternative)
1 egg
1 tablespoon maple syrup or honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

Toppings (Optional)

Fresh fruit (e.g., banana slices, berries)
Nuts (e.g., walnuts, almonds)

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Instructions

Simmer the Milk and Oats: In a medium saucepan, bring the milk to a gentle simmer over medium heat. Stir in the rolled oats, ground cinnamon, and a pinch of salt. Cook while stirring occasionally for about 4 to 5 minutes until the oats start to soften.
Prepare the Egg Mixture: In a small bowl, whisk together the egg, maple syrup (or honey), and vanilla extract until well combined.
Temper and Incorporate the Egg Mixture: Reduce the heat to low. Slowly drizzle the egg mixture into the simmering oats while stirring constantly to prevent the egg from scrambling.
Cook Until Creamy: Continue cooking and stirring the mixture on low heat for an additional 2 to 3 minutes until the oatmeal thickens and develops a creamy custard-like texture.
Rest and Serve: Remove the saucepan from heat and let the oatmeal sit for 1 to 2 minutes. Serve warm, topped with fresh fruit or nuts if desired for added flavor and texture.

Notes

Use almond, oat, or soy milk to make this recipe dairy-free.
For extra richness, substitute half of the milk with cream.
Add banana slices or berries during cooking for natural sweetness without extra sugar.