Breakfast Oatmeal Custard Recipes

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SOAKED OATMEAL CUSTARD



Soaked Oatmeal Custard image

This creamy, hot breakfast is full of healthy fats and properly prepared oats. It's sure to be a hit!

Provided by Mandie

Number Of Ingredients 7

4 cups rolled oats
1 tbsp lemon juice
1/4 cup butter
1.5 cups milk (full fat with cream, )
4 egg yolks (whites discarded)
honey
your favorite fruit topping

Steps:

  • The night before, soak your oats with at least a 2:1 ratio of water to oats and add your lemon juice to the mix. Cover with a towel and leave until morning.
  • In the morning, drain your oats and rinse until the water runs clean.
  • Add your milk and butter to a medium sized pot over medium low heat and let the butter melt.
  • While your butter is melting, whisk your eggs
  • When the butter is melted add your drained and rinsed oats to the pot and stir frequently until all the liquid is absorbed and the oats are creamy.
  • When all the liquid is absorbed, remove from heat and add the whisked egg yolks.
  • Stir to combine and serve hot. Drizzle with honey and your favorite fruit.

BREAKFAST OATMEAL CUSTARD



Breakfast Oatmeal Custard image

Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.

Provided by Cook4Three

Categories     Breakfast

Time 2h

Yield 10 Bars, 5 serving(s)

Number Of Ingredients 10

3 1/2 cups water
1 cup steel cut oats (McCann's)
3 cups egg substitute (Regular Egg Beaters)
1 medium banana, Mashed
1 cup blueberries, Washed, stems removed
1 tablespoon vanilla
1 cup Splenda granular
cinnamon
ginger
nutmeg

Steps:

  • Bring water to a boil in a medium to large sauce pan.
  • Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
  • Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
  • Let oatmeal cool to room temperature.
  • Preheat oven to 350 degrees.
  • Add remaining ingredients to pot.
  • Stir well to ensure all ingredients are evenly distributed.
  • Spray a 9 x 12 pan with non-stick cooking spray.
  • Pour ingredients of pot into sprayed baking pan.
  • Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
  • Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
  • Once cool enough to handle, slice the custard into 10 even pieces.

SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST



Super Healthy Spicy Oatmeal Custard All-Day Breakfast image

Always looking for new ways to eat oatmeal - my staple breakfast -and still my favourite - I made this up this morning. Fueled me brilliantly for hours and was just wonderful to eat. Basically a nicely spiced porridge with added bran fibre, dried fruit and sweet seed, with a set topping of egg (white) custard and then creamy sweet yoghurt and your favourite jam/jelly or fruit to finish. Nearest similar taste I can think of would be to say that it's a bit reminiscent of 'Queen of Puddings' - which is also very nice :) It's terribly good for you, plus being low fat and low sugar you get more of it for the same amount of calories! Am having this tomorrow too :)

Provided by Ethan UK

Categories     Breakfast

Time 18m

Yield 1 serving(s)

Number Of Ingredients 24

56 g oatmeal (about 2 ounces)
365 g water (about 1.6 cups) or 365 ml water (about 1.55 cups or 12 1/2 fl.oz.)
1/2 teaspoon ground ginger (to taste)
1 dash ground cardamom, to taste (cautiously)
1 dash fresh ground cloves, to taste (incredibly cautiously)
1 dash fresh ground allspice, to taste
2 g millet seeds (about 2/3 teaspoon)
5 g sunflower seeds (about 1 teaspoon)
5 g currants (they're smaller so you get more of them per gram!) or 5 g raisins (about 1 tablespoon)
4 g wheat flakes (such as crushed up Weetabix, about 3/4 tablespoon)
5 g wheat bran (1 tablespoon) or 3 1/2 g oat bran (1 tablespoon)
2 1/2 teaspoons Splenda sugar substitute or 2 1/2 teaspoons sugar
1/4 teaspoon vanilla flavoring
2 large egg whites or 1 large egg
40 g nonfat milk (about 1 1/3 Fluid Ounces) or 40 ml nonfat milk (about 1 1/3 Fluid Ounces)
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
1/4 teaspoon vanilla flavoring
1 dash ground nutmeg
1 dash ground ginger
1 dash fresh ground cloves (cautiously again!)
23 g plain fat-free yogurt (about 1 tablespoon) or 23 g cream (about 1 tablespoon)
2 teaspoons granulated artificial sweetener or 2 teaspoons Splenda sugar substitute
2 teaspoons strawberry jam, to taste (or apricot or orange jam or marmalade or fresh fruit or fruit puree such as strawberries)
1 dash ground ginger

Steps:

  • Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
  • Add water.
  • In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
  • Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
  • When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
  • Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
  • Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
  • Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
  • Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
  • Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
  • Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
  • Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
  • Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
  • Dab the jam/jelly or fresh fruit in places across the top.
  • DEVOUR!
  • Of course --.
  • -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
  • This is SO yummy! and it really is terribly good for you.
  • Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
  • I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
  • If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

Nutrition Facts : Calories 413.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 1.3, Sodium 180.7, Carbohydrate 67.8, Fiber 9.6, Sugar 17.5, Protein 21.9

SUNDAY MORNING OATMEAL



Sunday Morning Oatmeal image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups whole milk, plus extra for serving
1 1/2 cups quick-cooking (not instant) oatmeal
1/2 teaspoon kosher salt
1 banana, sliced
1/2 cup dried cherries
1/2 cup golden raisins
Pure maple syrup or brown sugar, for serving

Steps:

  • Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.

Nutrition Facts : Calories 299 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 283 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 29 grams

OATMEAL CUSTARD



Oatmeal Custard image

Number Of Ingredients 10

2 3/4 cups water
1 cup uncooked rolled oats
1/2 cup egg substitute, thawed
1/4 cup sugar
1 1/3 cups skim milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup dried fruit
1/2 teaspoon cinnamon
vegetable cooking spray

Steps:

  • Preheat oven to 350°F. Boil water in covered saucepan. Stir in oats. Return to a boil, reduce heat and continue to boil. Cook uncovered for about one minute, stirring occasionally. Remove from heat. Cover and set aside. In large bowl, mix next five ingredients. Add cooked oatmeal, dried fruit and cinnamon to egg mixture and mix well. Pour into an 8" square pan, coated with vegetable oil spray. Place in larger pan of hot water. Bake for one hour, or until set. Serving Suggestion: Top each serving with 1/2 cup sweetened fresh fruit, such as strawberry or peach slices. Be sure to add extra exchanges to your daily intake.Per Bar: 156 Calories 2g Fat 7g Protein 30g Carb 3g Fiber 90mg Sodium 0mg Cholesterol 0g Sat. Fat Exchanges: 1/2 Milk/ 1/2 Fruit, 1 Bread

Nutrition Facts : Nutritional Facts Serves

BREAKFAST CUSTARD



Breakfast Custard image

With a side of warmed ham and whole wheat toast, this custard makes for a satisfying breakfast.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 large eggs, lightly beaten
2 tablespoons butter, melted
1 cup whole milk
1 teaspoon cornstarch
1/8 teaspoon baking powder
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 215 calories, Fat 17g fat (9g saturated fat), Cholesterol 251mg cholesterol, Sodium 396mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.

PUERTO RICAN BREAKFAST CUSTARD



Puerto Rican Breakfast Custard image

This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.

Provided by Lu

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 2

Number Of Ingredients 5

2 tablespoons cornstarch
⅛ teaspoon salt
3 tablespoons white sugar
⅛ teaspoon ground cinnamon
2 cups whole milk

Steps:

  • Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 37.2 g, Cholesterol 24.4 mg, Fat 7.9 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 243.7 mg, Sugar 29.8 g

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