Best 7 Breakfast Oatmeal Custard Recipes

SOAKED OATMEAL CUSTARD

Steps:

• The night before, soak your oats with at least a 2:1 ratio of water to oats and add your lemon juice to the mix. Cover with a towel and leave until morning.
• In the morning, drain your oats and rinse until the water runs clean.
• Add your milk and butter to a medium sized pot over medium low heat and let the butter melt.
• While your butter is melting, whisk your eggs
• When the butter is melted add your drained and rinsed oats to the pot and stir frequently until all the liquid is absorbed and the oats are creamy.
• When all the liquid is absorbed, remove from heat and add the whisked egg yolks.
• Stir to combine and serve hot. Drizzle with honey and your favorite fruit.

BREAKFAST OATMEAL CUSTARD

Steps:

• Bring water to a boil in a medium to large sauce pan.
• Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
• Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
• Let oatmeal cool to room temperature.
• Preheat oven to 350 degrees.
• Add remaining ingredients to pot.
• Stir well to ensure all ingredients are evenly distributed.
• Spray a 9 x 12 pan with non-stick cooking spray.
• Pour ingredients of pot into sprayed baking pan.
• Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
• Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
• Once cool enough to handle, slice the custard into 10 even pieces.

SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST

Steps:

• Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
• Add water.
• In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
• Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
• When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
• Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
• Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
• Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
• Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
• Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
• Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
• Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
• Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
• Dab the jam/jelly or fresh fruit in places across the top.
• DEVOUR!
• Of course --.
• -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
• This is SO yummy! and it really is terribly good for you.
• Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
• I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
• If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

SUNDAY MORNING OATMEAL

Steps:

• Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.

OATMEAL CUSTARD

Steps:

• Preheat oven to 350°F. Boil water in covered saucepan. Stir in oats. Return to a boil, reduce heat and continue to boil. Cook uncovered for about one minute, stirring occasionally. Remove from heat. Cover and set aside. In large bowl, mix next five ingredients. Add cooked oatmeal, dried fruit and cinnamon to egg mixture and mix well. Pour into an 8" square pan, coated with vegetable oil spray. Place in larger pan of hot water. Bake for one hour, or until set. Serving Suggestion: Top each serving with 1/2 cup sweetened fresh fruit, such as strawberry or peach slices. Be sure to add extra exchanges to your daily intake.Per Bar: 156 Calories 2g Fat 7g Protein 30g Carb 3g Fiber 90mg Sodium 0mg Cholesterol 0g Sat. Fat Exchanges: 1/2 Milk/ 1/2 Fruit, 1 Bread

BREAKFAST CUSTARD

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.

PUERTO RICAN BREAKFAST CUSTARD

Steps:

• Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.