Baked Oatmeal Custard

Isn’t this a beautiful breakfast?   We love oats in all forms, from baked goods to granola to hot cereal, but this baked oatmeal custard is a new favorite on the breakfast table, and what’s more — it has great nutritional stats (the version with protein powder has protein from eggs, cottage cheese and whey).   Best of all, it keeps well and may be quickly reheated in the microwave for a weekday warm morning meal. This will come in handy now that the Autumn mornings are cooler.

The recipe was adapted by Jules of Jules Food, from Inn Cuisine.  Jules’ version uses cooked Arrowhead Mills Hot Cereal, while the original uses just cooked oats.  We are using King Arthur Flour’s prepared Pompanoosuc Porridge, which includes Steel Cut Oats, Flax Seeds and Whole Wheat Bulgur.  Don’t use uncooked or instant or quick oats for either version.  We’ve published both versions, with beautiful photography by Jules.

Oatmeal Custard

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Course: Breakfast

Cuisine: Healthy Spa Cuisine

Keyword: Oatmeal

Servings: 9 Servings

Calories: 95kcal

Courtesy Of: Adapted by Jules Food from Inn Cuisine

This baked oatmeal custard is a favorite on our breakfast table, and what's more -- it has great nutritional stats with little guilt. Great warm or cold!

Ingredients

• ▢ 2 cups cooked Arrowhead Mills Hot Cereal
• ▢ 1 1/2 cups cottage cheese (non fat or low fat)
• ▢ 2 eggs
• ▢ 1 cup low fat or skim milk
• ▢ 6 tablespoons Splenda Sugar Blend (or granulated sugar)
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon cardamom
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ 1/2 teaspoon almond extract
• ▢ 1 scoop vanilla whey protein powder

Instructions

• Preheat oven to 325 F degrees
• Coat a 2 quart baking dish with non stick spray
• In a large mixing bowl, blend all ingredients until smooth
• Pour batter into prepared dish and bake for approx.1 hour
• Serve warm, room temp or even cold for an on the go breakfast

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Nutrition

Serving: 1 Serving | Calories: 95 kcal (5%) | Carbohydrates: 16 g (5%) | Protein: 6 g (12%) | Fat: 1 g (2%) | Fiber: 6 g (25%)

ORIGINAL VERSION (with oats)

2 cups cooked oatmeal (made with low-fat milk, omitting salt)
2 cups low-fat cottage cheese
2 large eggs
1 cup low-fat or skim milk
6 tablespoons sugar
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Salt to taste
Optional Garnish:
Cinnamon and Sugar (equal ratios)

Method
Preheat oven to 325 degrees F.
Coat a 2-quart baking dish with non-stick cooking spray.
In a large mixing bowl, blend cooked oatmeal, cottage cheese, eggs, milk, sugar, nutmeg, allspice and salt with an electric mixer until smooth.
Pour into prepared, 2-quart baking dish and place in oven. Bake for approximately 1 hour or until edges are golden and center is set.
Serve hot or cold, with fresh milk or cream if desired.