SOAKED OATMEAL CUSTARD
This creamy, hot breakfast is full of healthy fats and properly prepared oats. It's sure to be a hit!
Provided by Mandie
Number Of Ingredients 7
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
Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.
Provided by Cook4Three
Categories Breakfast
Time 2h
Yield 10 Bars, 5 serving(s)
Number Of Ingredients 10
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
Always looking for new ways to eat oatmeal - my staple breakfast -and still my favourite - I made this up this morning. Fueled me brilliantly for hours and was just wonderful to eat. Basically a nicely spiced porridge with added bran fibre, dried fruit and sweet seed, with a set topping of egg (white) custard and then creamy sweet yoghurt and your favourite jam/jelly or fruit to finish. Nearest similar taste I can think of would be to say that it's a bit reminiscent of 'Queen of Puddings' - which is also very nice :) It's terribly good for you, plus being low fat and low sugar you get more of it for the same amount of calories! Am having this tomorrow too :)
Provided by Ethan UK
Categories Breakfast
Time 18m
Yield 1 serving(s)
Number Of Ingredients 24
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!
Nutrition Facts : Calories 413.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 1.3, Sodium 180.7, Carbohydrate 67.8, Fiber 9.6, Sugar 17.5, Protein 21.9
OATMEAL CUSTARD
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe was posted in a September 1997 edition of the Houston Chronicle. It came from Brennan's Restaurant in Houston, which is currently being restored after being destroyed in a fire during Hurricane Ike. This delightful recipe turns your familiar breakfast oatmeal into a rich and creamy dessert! Raspberries and blackberries are used here but you could probably use strawberries or blueberries too.
Provided by loof751
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
- Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
- Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
- Bake at 350 degrees, covered, for 1 hour.
- Serve warm, topped with whipped cream and berries.
Nutrition Facts : Calories 329.9, Fat 14.1, SaturatedFat 7.4, Cholesterol 153.2, Sodium 136.1, Carbohydrate 44.2, Fiber 2.4, Sugar 31.2, Protein 8
SUPER DIGESTIBLE SOAKED OATMEAL - NOURISHING TRADITIONS
This recipe calls for soaking the oats overnight in order to reduce anti nutrients and deactivate enzyme inhibitors, making it a true super food. Make sure to eat it with plenty of butter or cream to guarantee you absorb all of the vitamins and minerals. From Nourishing Traditions by Sally Fallon
Provided by NRG Tribe
Categories Oatmeal
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix oats with warm water and acid (whey, yogurt etc).
- Leave in a warm place for at least 7 hours, up to 24.
- When ready to cook, bring additional 1 cup of water to a boil with sea salt.
- Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
- While oats are cooking, grind flax seeds in a coffee grinder.
- Remove from heat and stir in flax seeds.
- Sweeten with raw honey, maple syrup, molasses etc.
- Add 2 to 4 tablespoons butter or cream.
- Add chopped nuts or shredded coconut if desired.
Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 346.1, Carbohydrate 13.7, Fiber 2, Sugar 0.2, Protein 2.7
OVERNIGHT OATS
When soaked overnight in milk, oats become tender and creamy. Unlike oatmeal, the uncooked but softened oats retain a fresh flavor and, of course, they're delicious cold. Soaking dried fruit - use your favorite - alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating. Then, just before you dig in, top it with nuts for an irresistible crunch against the creamy oats.
Provided by Genevieve Ko
Categories breakfast, grains and rice, main course
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
- Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 146 milligrams, Sugar 7 grams
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