Oatmeal Chocolate Chip Custard Cups
This beautiful breakfast of Oatmeal, Chocolate Chips and Egg Custard is courtesy of Jules Food. We loved her idea of a portable breakfast which can be made ahead. The recipe makes six servings, and you can lid them and keep them for a breakfast each morning at the office or at school. Heat slightly in a microwave if you prefer. It’s terrific warm, but is also quite good at room temperature.
If like us you always a bowl of prepared oatmeal in the fridge (we use the overnight soak method and alway have cooked steel cut oats on hand) you only need to make the custard, and assemble, and bake. The key for us to keep the calories down was to use a sugar substitute and only a small amount of mix-ins — finely chop your fruits and nut. Not much is needed — perhaps just a teaspoon or so. Plus, you’ll want to make sure the oatmeal is not more than an inch or so to assure the custard has enough water bath to cover and cook properly.
There are also many variations you can prepare (including varying the six cups in the roasting pan).
- 2 cups prepared, cooked oats or porridge
- Approximately 1-2 teaspoons of add-ins per serving (mini chocolate chips, carob chips, nibs, dried fruits or nuts, coconut, etc)
- 1-2/3 cups low-fat (2%) milk
- 3 large eggs, whole
- 1 egg yolk
- 1 teaspoon vanilla
- 2 tablespoons stevia "cup for cup" or sweetener of choice
- pinch of salt
- Make enough steel cut oats, oatmeal, or mixed grain porridge using your favorite product to produce 2 cups of cooked cereal. Set aside.
- Lightly spray 6 glass custard cups, ramekins or small mason jars with cooking spray
- Boil enough water to surround the custard cups in a bain marie or large roasting pan for a water bath. Turn off the heat once the water boils and let it cool slightly while you prepare the custard.
- Preheat oven to 350 F.
- Whisk the eggs, yolk, vanilla, sweetener and pinch of salt.
- Add milk and whisk to combine.
- Strain the custard into a vessel with a spout.
- In each ramekin or dish, spoon in 1/3 cup of cooked oats. Press the oats down slightly so they make a short layer (approximately 1 to 1.5 inches).
- Sprinkle your chips nuts or fruits over each cup of oats, and press into the oats a bit.
- Pour the custard evenly over each serving of oats, covering the oats and toppings.
- Grate a small dusting of nutmeg over each serving.
- Carefully place each custard cup in a large roasting pan and carefully pour the now almost-boiling (but not quite) water around the custard cups. The water level should reach half way up the cups.
- Bake at 350 F. between 20-30 minutes, watching carefully at intervals. When jiggled the custard should wobble slightly, but not be liquid.
- Serve warm with fresh fruit, berries, or add a lid and tote your portable breakfast to the office or school, or nearby park.
Swap out the chocolate chips for these variations:
Apple Pie: Finely diced apples walnuts, and apple pie spice.
Coconut Pecan: Coconut flakes and finely chopped pecans
Cranberry Orange: Dried cranberries and orange zest
Blueberry Lemon: Dried blueberries and lemon zest
Tropical: Dried pineapple and mango bits
Cherry Almond: Dried cherries and crushed almonds
Strawberry Flax: Dried strawberries and flax seeds