Super Creamy Custard Oatmeal Recipe Packs a Protein Punch (3 Ingredients, 10 Minutes) by Elisa Schmitz
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If you don't love the texture of oatmeal, but you still eat oatmeal because you know it's good for you, then I have great news for you. There's a way to make oatmeal custard-like in texture. Seriously! And this super creamy custard oatmeal recipe packs a protein punch, too. Win-win!
If you're like me, you may have tried various ways to smooth out the texture of oatmeal – from adding milk to adding cheese and more. Of all the ingredients I've added to my oatmeal recipes, this one may be my absolute favorite. So what's the ingredient that turns oatmeal into custard oatmeal? Eggs! Why would you add eggs to oatmeal, you may be asking? Two reasons: to add a rich and creamy texture, and to add some protein.
Let me assure you that your oatmeal will not taste like eggs. In fact, you can't really taste the eggs at all, except for the creaminess they provide. Plus, you get the health benefits of eggs and the health benefits of oats in every bite of this nutritious, delicious breakfast.
To make this super creamy oatmeal recipe, you need only three gluten-free ingredients: quick-cook oats, cold water and eggs. You simply cook the oatmeal according to package directions, mix in the cold water and eggs then cook until creamy. You can add some optional toppings, like fresh fruit or chopped nuts, if you like.
I served this wholesome oatmeal recipe topped with blueberries, bananas and chopped walnuts for breakfast. It would be a nice treat for brunch, or as a not-so-sweet dessert or an unexpectedly energizing snack.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
- 1 cup quick-cook oats, cooked according to package directions
- 2/3 cup cold water
- 2 eggs, beaten
- fresh fruit, chopped walnuts, etc. (optional garnishes)
Recipe Notes
- You can make this recipe with quick-cook oats or rolled oats. Just be sure to prepare oatmeal according to package directions. Oats are naturally gluten-free, but to be sure, use gluten-free oats.
- Make sure the water you add to the cooked oatmeal is very cold. This brings down the temperature so that when you add the eggs, they cook without becoming scrambled.
- For a flavor boost, add a bit of maple syrup, vanilla extract some ground cinnamon, if you like.
- I topped the oatmeal with fresh fruit and chopped walnuts, but those are optional.
- Store leftover oatmeal in an airtight container in the refrigerator and reheat in the microwave.
Here's how to make it:
- Prepare the oats according to package directions. Turn down heat to low.
- Add the cold water to the oatmeal and stir to combine.
- Add the beaten eggs and whisk vigorously to combine. Cook, whisking frequently, until oatmeal is thick and creamy.
- Serve immediately on its own or with toppings of choice.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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