A delicious, portable and creamy breakfast of oats, custard and fruit.
Ingredients
For the oats
2cupsprepared, 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)
For the custard
1-2/3cupslow-fat(2%) milk
3eggs, whole
1egg yolks
1teaspoonpure vanilla extract
2tablespoonsgranulated stevia
pinchFine Pink Salt
nutmeg
Instructions
Prepare the oats
Make enough steel cut oats, oatmeal, or mixed grain porridge using your favorite product to produce 2 cups of cooked cereal. Set aside.
Prepare the ramekins
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.
Prepare the custard base
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.
Assemble the custards
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.
Bake the custards
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.
Spa Index Kitchen Notes
The nutritional stats were calculated assuming plain oatmeal and 1 teaspoon of mini chocolate morsels per serving. Adjust your totals for any additions you make.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
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