Description

This Custard Oatmeal recipe offers a creamy, protein-packed breakfast option by combining rolled oats with milk and egg, gently cooked on the stovetop to create a smooth, custard-like texture. Sweetened naturally with maple syrup or honey and enhanced with vanilla and cinnamon, this comforting dish can be topped with fresh fruits, nuts, or brown sugar for a nutritious start to your day.

Ingredients

Scale

Oatmeal Base

1 cup old-fashioned rolled oats
2 cups milk (or dairy-free alternative)
1/4 teaspoon salt

Custard Mixture

1 egg

Flavorings and Sweeteners

2 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
Pinch of cinnamon (optional)

Toppings (optional)

Fresh fruit (such as berries or sliced bananas)
Nuts (such as chopped almonds or walnuts)
Brown sugar

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Instructions

Combine oats and milk: In a saucepan over medium heat, add the rolled oats, milk, and salt. Stir occasionally and bring the mixture to a gentle simmer.
Whisk the egg: While the oats start softening, whisk the egg thoroughly in a small bowl to prepare it for incorporation.
Incorporate the egg: After about 5 minutes of cooking, when the oats begin to soften, slowly drizzle the beaten egg into the saucepan while stirring constantly to prevent the egg from curdling.
Cook to thicken: Continue cooking the oatmeal for an additional 3 to 5 minutes, stirring often until the mixture thickens and achieves a creamy, custard-like consistency.
Finish with flavorings: Remove the saucepan from heat and stir in the maple syrup or honey, vanilla extract, and cinnamon if using, blending all the flavors evenly.
Serve with toppings: Spoon the custard oatmeal into bowls and garnish with your preferred toppings such as fresh fruit, nuts, or a sprinkle of brown sugar. Serve warm for the best experience.

Notes

For extra richness and creaminess, substitute half of the milk with cream.
Slowly and constantly stirring in the egg is crucial to achieve a smooth, custardy texture without scrambling the egg.
Use dairy-free milk alternatives like almond, oat, or soy milk to make the recipe vegan-friendly, but note that omitting the egg will alter the custard texture.