Creamy Custard Oatmeal with Fresh Berries and Nuts Recipe
A creamy and comforting Custard Oatmeal recipe that combines the wholesome goodness of rolled oats with the richness of egg custard, sweetened naturally with honey or maple syrup. This warm breakfast bowl is easy to make, customizable with your favorite toppings like fresh berries, bananas, and nuts, and provides a nourishing start to your day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Oatmeal Base
- 1 cup rolled oats
- 1 ½ cups milk (or any plant-based milk)
- A pinch of salt
Custard Mixture
- 1 egg
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Toppings (Optional)
- Fresh berries
- Sliced bananas
- Chopped nuts
Instructions
- Combine oats and milk. In a medium saucepan, combine 1 cup rolled oats with 1 ½ cups milk and a pinch of salt. Stir to mix well.
- Cook the oats. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook while stirring frequently until the oats are soft and have absorbed most of the liquid, about 5 to 7 minutes.
- Prepare the custard mixture. In a separate bowl, whisk together 1 egg, 1 tablespoon honey or maple syrup, and 1 teaspoon vanilla extract until smooth.
- Temper the egg mixture. Slowly add a small amount of the hot cooked oats into the egg mixture while whisking continuously to temper the egg and prevent curdling.
- Combine custard with oats. Pour the tempered egg mixture back into the saucepan with the oats, stirring constantly over low heat. Continue to cook gently for 2 to 3 minutes until the mixture thickens into a creamy custard consistency. Do not let it boil to avoid scrambling the egg.
- Serve with toppings. Remove from heat and spoon the custard oatmeal into bowls. Top with fresh berries, sliced bananas, and chopped nuts as desired. Serve warm.
Notes
- Use any type of milk you prefer, including dairy-free alternatives like almond or oat milk.
- Be sure to temper the egg by adding hot oats to it gradually to avoid scrambling.
- Adjust sweetness by adding more or less honey or maple syrup according to taste.
- This recipe can be made vegan by substituting the egg with a flax egg or silken tofu (note: texture will differ).
- Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of milk.
