Custard Oatmeal
Creamy, protein-rich custard oatmeal is a comforting breakfast that combines the heartiness of oats with the silky texture of custard. Packed with flavor, nutrients, and endless topping possibilities, it’s a satisfying start to any morning.
Ingredients
- 1 cup rolled oats old-fashioned
- 1½ cups milk or plant-based milk
- 1 large egg room temperature preferred
- 1 tablespoon honey or maple syrup adjust to taste
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh berries optional, for topping
- Sliced bananas optional, for topping
- Chopped nuts optional, for topping – almonds, walnuts, or pecans
Instructions
- Cook the Oats: In a medium saucepan, combine rolled oats, milk, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture begins to gently boil and oats soften (about 5–7 minutes).
- Whisk Egg Mixture: In a small bowl, whisk together the egg, honey or maple syrup, and vanilla extract until smooth and fully combined.
- Temper and Combine: Reduce heat to low. Gradually whisk the egg mixture into the oats, stirring constantly in a figure-eight motion to avoid scrambling.
- Finish Cooking: Continue cooking over low heat for 2–3 more minutes, stirring frequently, until the oatmeal thickens into a creamy, custard-like consistency.
- Serve: Remove from heat and divide between bowls. Top with fresh berries, bananas, and chopped nuts if desired. Serve warm.
Notes
Dairy-Free Option: Use almond, oat, or coconut milk. Vegan Option: Replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, sit for 5 mins). Sweetness Adjustments: Omit sweetener for a lower-sugar version and rely on fruit for sweetness. Consistency Tip: If too thick, add a splash of warm milk. If too thin, cook a bit longer. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a bit of added milk. Flavor Ideas: Try cinnamon and apple for autumn vibes, or top with cocoa powder and dark chocolate for a richer treat.