Introduction

This custard oatmeal is a creamy and comforting twist on the classic breakfast staple. Combining the smooth richness of custard with wholesome oats, it makes for a nourishing start to your day.

A close-up of a bowl with creamy pale yellow porridge filling most of it, topped with a neat row of bright red raspberries cut in halves and quarters, sprinkled with small light brown and white seeds. A golden syrup is drizzled around and over the porridge, creating a shiny texture near the bowl's edge. A white spoon rests on the right side in the porridge. The bowl is white with small brown speckles and sits on a white marbled surface with soft natural light shining from the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup rolled oats (quick cooking recommended)
1/2 cup water
1/3 cup cold water
1 pinch salt
1 egg, whisked
1 teaspoon vanilla bean paste or extract (optional)

Instructions

Step 1: In a pot over medium-high heat, combine 1/2 cup water and the rolled oats. Stir continuously as the oats cook.
Step 2: Cook until the mixture thickens and becomes creamy, with most of the water evaporated.
Step 3: If using larger rolled oats instead of quick cooking, add more water as needed because they absorb more liquid and take longer to soften.
Step 4: Lower the heat to low, then stir in 1/3 cup very cold water and the whisked egg. Whisk vigorously until the mixture thickens to a custard-like consistency.
Step 5: Remove from heat and stir in vanilla bean paste or vanilla extract if using.
Step 6: Pour the custard oatmeal into a bowl and add your favorite fruits, seeds, or toppings to enjoy.

Tips & Variations

Use quick cooking oats for a faster preparation; otherwise, add extra water to accommodate larger oats.
Adding cold water before the egg helps prevent the egg from scrambling, creating a smooth custard texture.
Try topping with fresh berries, sliced bananas, nuts, or a drizzle of honey for extra flavor and texture.

Storage

Store any leftover custard oatmeal in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. You may need to add a splash of milk or water during reheating to loosen the consistency.

How to Serve

A white speckled bowl filled with creamy, light beige porridge with a soft texture and small lumps, topped on one side with bright red fresh raspberries sliced in half, and sprinkled with small white, brown, and green seeds scattered over the berries and porridge. On the right side, a golden spoon is partially dipped into the porridge, which has a thin layer of clear, amber-colored syrup pooling on the surface near the spoon. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rolled oats instead of quick cooking oats?

Yes, but regular rolled oats require more water and a longer cooking time to become tender. Adjust the liquid amount and cooking duration accordingly.

Will the egg cook properly without scrambling?

Yes. Adding cold water before combining with the whisked egg lowers the temperature, allowing the egg to gently thicken the mixture into a smooth custard without scrambling.