Baked Oatmeal Soufflé Recipes

BAKED OATMEAL SOUFFLé RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 325 F. Butter 6 ramekins, or spray with cooking spray.
• Place milk and butter in a small saucepan, and bring to just boiling. Add rolled oats, and reduce heat to medium-low. Cook oatmeal, stirring occasionally, until nearly all the liquid is absorbed.
• Remove oatmeal from heat. Stir in the brown sugar, Greek yogurt, egg yolks, cinnamon, and salt.
• In a clean bowl, beat egg whites until stiff peaks form. Gently fold into oatmeal mixture. Spoon the oatmeal soufflé mixture into prepared ramekins. Sprinkle with demerara sugar. Bake 12 to 20 minutes, until golden and puffy. The baking time will depend on the size and shape of the ramekins.

OATMEAL SOUFFLE

Steps:

• Preheat oven to 325 degrees.
• Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
• Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
• Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
• Beat 3 egg yolks slightly and add to oatmeal mixture.
• Stir in raisins and nuts.
• Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
• Spoon mixture into the dish or ramekins.
• Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.

BAKED OATMEAL

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
• Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
• Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
• Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup.

OATMEAL SOUFFLE WITH CRUNCHY TOPPING

Steps:

• Heat oven to 400 degrees.
• Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
• In a small saucepan bring the milk and butter just to a boil.
• Gradually add oats while stirring constantly.
• Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
• Remove from heat; pour the oat mixture into a large bowl.
• Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
• Add dried fruit and set aside.
• In a medium bowl beat all 3 egg whites until stiff but not dry.
• Gently fold egg whites into oat mixture using a rubber scraper.
• Do not overmix; small lumps of egg white will remain.
• Gently spoon the mixture into molds.
• Sprinkle the tops with brown sugar.
• Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
• Serve immediately.