A delicious and healthy breakfast recipe for custard oats, made with old fashioned rolled oats, eggs, and warm spices. Includes a note on adjusting egg quantity for desired custardy-ness and an alternative microwave cooking method.
For stovetop preparation:
1. Combine oats, water (or milk), and salt in a large pot. Turn on the heat and cook the oats following the instructions on their container. Ensure all the water is absorbed and oats are thick.
2. Meanwhile, whisk your egg(s) in a separate bowl until very well combined.
3. Once the oats are fully cooked, turn off the heat and remove the pan from the heat source. Immediately start drizzling in the whisked egg(s) while whisking the oats quickly. Keep mixing until everything is well combined and the eggs are cooked by the residual heat without scrambling.
4. Then mix in maple syrup, vanilla, and cinnamon. Continue stirring for a few minutes and then let sit for 5 minutes before serving so it can set. It might be a little runny at first but should set up more after resting. Enjoy with your favorite toppings!
For microwave preparation (for one serving):
First cook one serving of oats according to package directions. Right after they’re done cooking, slowly drizzle in the whisked egg(s) while whisking quickly.
Notes:
- You can use 1 or 2 eggs per serving; use 2 eggs for a more custardy texture, or 1 egg for a slightly less custardy result.
