Custard Oats with Berry Compote (Print Version)
# Ingredients:
→ Custard Oats
01 -
½ cup large flake old fashioned oats
02 -
1 cup water
03 -
¼ tsp salt
04 -
2 tbsp cold milk
05 -
1-2 large eggs, whisked
→ Mixed Berry Compote
06 -
1 cup frozen mixed berries
07 -
¼ tsp vanilla extract
08 -
1 tbsp honey or maple syrup
# Instructions:
01 -
In a small saucepan over medium-low heat, cook the frozen berries with maple syrup and vanilla until they've reduced to a jammy consistency. Use a potato masher or the back of a fork to break down the berries for quicker cooking.
02 -
In a separate medium saucepan, combine the large flake oats, water, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 5–8 minutes. Whisk occasionally to break down the oats until water is absorbed and mixture has thickened.
03 -
Whisk the egg(s) in a separate bowl until well combined.
04 -
Remove oats from heat. Pour cold milk into the oats and stir for 60 seconds until fully absorbed, allowing the mixture to cool slightly.
05 -
Slowly stream the whisked egg(s) into the oats while whisking continuously. Return to medium-low heat and cook for 60–90 seconds until slightly thickened but still creamy.
06 -
Transfer the custard oats to serving bowls and top with the mixed berry compote and any additional desired toppings.
# Notes:
01 -
For beginners, start with one egg until you've mastered the technique, then try adding a second egg for additional protein.
02 -
The key to perfect custard oats is finding the balance between creamy thickness without overcooking the eggs.