Custard oats is a delicious, creamy high-protein porridge recipe. This simple breakfast takes just 10 minutes to make, and combines the benefits of healthy oatmeal with an egg!
What you'll love about the recipe
- Have you ever wondered whether oatmeal or eggs make the healthiest breakfast? Now you can have both in one easy, delicious recipe:)
- Eggs add extra protein to this porridge - without the need for protein powder! It's a super satisfying breakfast that will keep you feeling full.
- This custard oats recipe is creamy and delicious. Even if you make your porridge with skimmed milk, you'll have a rich and creamy porridge
- Easy to make gluten-free and dairy-free, and oatmeal with eggs is also sugar free
Ingredients
Oats. I used old-fashioned porridge oats to make this recipe. Use gluten free oats if needed.
Avoid using steel cut or pinhead oats as they take much longer to cook.
Milk. You can make custard oats with whichever type of milk you prefer, including non-dairy milk. If you use oat milk or almond milk, the protein will be lower than porridge made with dairy milk or soya milk.
You can also use half milk and half water if you prefer.
Egg. Use any size of chicken's egg
Optional: for an extra custardy flavour, add a quarter teaspoon of vanilla extract
How to make custard oats
Place the oats in a pan and add ¾ of the milk. This measurement doesn't need to be too precise, I usually just do it by eye;)
Stir the oats and milk together and place on a medium heat.
Bring the porridge up to a simmer, stirring frequently. At this point the oatmeal will be very thick, and you'll need to take care that it doesn't stick on the bottom of the pan.
Once the porridge has thickened, after 3-4 minutes, remove the pan from the heat.
In a small bowl, whisk the egg into the remaining cold milk with a fork.
Add the egg mixture to the porridge and whisk well.
Return the pan to a low heat and bring the custard oats up to a gentle simmer. Remove from the heat once thickened and cooked.
Cinnamon and Kale recipe tips
Don't be tempted to mix the egg directly into the hot porridge without blending it with the cold milk first. You'll end up with lumps of scrambled egg rather than a delicious smooth, creamy, custardy porridge!
If you are in a rush in the mornings (aren't we all!) you can meal prep by measuring out the oats and soaking overnight in ¾ of the milk. It'll save you a few minutes as the porridge will cook more quickly.
You can also save time by measuring in a cup rather than weighing the ingredients. For each serving, you'll need half a cup of oats, one cup of milk and 1 egg.
You can also make custard oats with oat bran if you prefer. Follow this recipe for oat bran porridge, adding ¾ of the liquid to the porridge and mixing the remaining ¼ of the liquid to the egg as per this recipe.
High protein porridge toppings
Why not add a healthy topping to your custard oats?
Nuts or yogurt will both add more protein to your breakfast which will keep you feeling fuller for longer. I also like the crunch of sunflower seeds.
A handful of healthy berries is also delicious. Or why not go for a classic combination of banana-and-custard oats!
Of course, you could also enjoy this creamy custard oatmeal as a healthy dessert:)
Other healthy high protein breakfast recipes
You might also like these other healthy breakfast recipes. The waffles and pancakes have cottage cheese blended into the mixture, which is a great low fat source of protein. Or try making your porridge with peanut butter for a rich and creamy source of protein
Alternatively, for a savoury healthy breakfast, try a simple omelette with red onions.
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Recipe
Custard Oats
Equipment
- saucepan
- Small bowl
Ingredients
- 45 g oats
- 240 ml milk
- 1 egg
Instructions
- Add the oats and ¾ of the milk to a pan.
- Place on a low heat and bring up to a simmer, stirring frequently.
- After 3-4 minutes the porridge will start to thicken. Remove the pan from the heat.
- Whisk the egg with the remaining cold milk using a fork.
- Add the egg mixture to the porridge and mix well. Place back on a low heat, and bring up to a simmer, stirring constantly.
- Remove from the heat once thickened and cooked.
Notes
- Top with nuts, seeds or yogurt for extra protein, and add a handful of berries
- For an extra custardy flavour, add a quarter teaspoon of vanilla extract
- Don't be tempted to mix the egg directly into the hot porridge without blending it with the cold milk first. You'll end up with lumps of scrambled egg rather than a delicious smooth and creamy custardy porridge!
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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