Oatmeal Custard Breakfast
A warm and creamy oatmeal custard breakfast made with eggs, milk, and oats. It’s rich in protein, naturally sweetened, and perfect for both kids and adults. Think of it as a nourishing breakfast pudding that feels indulgent but fuels your day right.
Ingredients
- ½ cup rolled oats
- 1 cup milk dairy or non-dairy
- 1 egg
- ½ banana mashed (or 1–2 tsp maple syrup)
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, combine oats and milk over medium heat. Cook for 4–5 minutes until soft.
- In a separate bowl, whisk together the egg, banana (or maple syrup), and vanilla.
- Lower heat and slowly stir the egg mixture into the oats, whisking continuously.
- Stir constantly for 2–3 minutes until thick and creamy.
- Add cinnamon and salt. Taste and adjust sweetness as needed.
- Serve warm with fruit, nut butter, or granola topping.
Notes
- To make it vegan: replace the egg with 1 tbsp cornstarch or 2 tbsp silken tofu.
- For a baked version, pour the mixture into a greased ramekin and bake at 350°F (175°C) for 20–25 minutes.
- Add-ins: berries, raisins, chopped nuts, or a swirl of almond butter.