Start your day with a comforting bowl of nutritious Custard Oatmeal. This recipe has two parts: creamy custard oats and a sweet, tangy mixed berry compote. The oats are cooked until smooth, then mixed with eggs to give them a custard-like texture. Adding eggs boosts the protein content and provides nutrients from the egg yolks. The mixed berry compote adds a burst of fruity flavor and natural sweetness. Enjoy this wholesome and delicious breakfast any day of the week!
For another oats recipe visit my post for Banana Date Oatmeal.
A tip for enjoying oatmeal with less sugar: try adding a bit of salt as the oats cook. The salt enhances the flavor, so the oats won't taste bland, and you'll find you need less sugar to enjoy your oatmeal!
Oatmeal Topping Ideas
- chia seeds
- a dollop of Greek yogurt
- sliced almonds
- dried fruit
- almond butter or peanut butter
- granola for crunch (try my Egg White Granola recipe!)
- shredded coconut
- sprinkle of cinnamon
Jump to:
Why You'll Love This Recipe
- A great way to enjoy the nourishment of egg yolks (just like my Nourishing Custard Drink)
- A balanced higher protein breakfast option!
- Naturally sweet
- Quick to make -- especially if you prep the mixed berry compote ahead of time!
- Deliciously fruity!
- Easily customizable -- add your favourite berries or seasonal fruits
- A comforting and satisfying breakfast option
Ingredients
- Oats - Choose large flake oats otherwise known as old-fashioned oats
- Eggs - choose one or two eggs depending on how much protein you'd like
- Salt- the salt is key for a flavourful bowl of oatmeal that requires less sugar to taste delicious
- Mixed Berries - choose frozen mixed berries if you'd like for convenience.
See the recipe card below for a full list of ingredients and measurements.
How To Make Custard Oatmeal
Here are the step-by-step instructions to make this recipe.
Step 1: Cook up the mixed berry compote.
In a small saucepan over medium low heat, cook the frozen berries with maple syrup and a splash of vanilla until they’re cooked down and jammy. It may be helpful to mash the berries up with a potato masher or with the back of a fork to help them cook down more quickly.
Step 2: Cook the oatmeal and whisk the eggs in a separate small bowl.
Meanwhile, in a separate medium saucepan combine the oats, water, and salt.
Bring the mixture to a boil over high heat. Reduce the heat to medium-low and let it simmer for 5–8 minutes, stirring occasionally with a whisk to help break down the oats. Once the water has been absorbed and the oats are tender and thickened, remove from heat.
Whisk the egg(s) in a separate bowl.
Step 3: Pour cold milk in the oats and whisk in eggs.
Pour cold milk into the oats and stir for 60 seconds until it's been absorbed by the oats and cools down the oatmeal slightly.
Slowly stream the egg(s) into the oats while whisking continuously. Turn the heat back on medium/low and cook for 60–90 seconds. The oats will thicken slightly as the eggs warm up—the trick is to find the balance between a creamy, thick oatmeal and not letting the eggs cook too much.
Step 4: Serve and add your favourite toppings.
Serve the oatmeal and top with the mixed berry compote and any other toppings you love!
Expert Tips
- Cook the oats over low heat and stir frequently to prevent sticking and ensure a creamy texture.
- Before adding the eggs to the hot oatmeal it's best to remove the pan from the heat and stir in some cold milk so you can bring down the overall temperature of the mixture before adding the egg yolks. This prevents them from cooking on contact with the heat.
- Stir continuously while adding the tempered eggs to the oats.
- For a creamier texture, you can substitute part of the water with milk or add a splash of cream at the end.
- Add a pinch of cinnamon or nutmeg to the oats for extra warmth and depth of flavor.
- You can make the mixed berry compote ahead of time to save time for your early morning breakfast. Once cooled, store the compote separately in an airtight container in the refrigerator for up to a week.
- Serve the custard oats warm, topped with a generous spoonful of mixed berry compote. You can also add a dollop of Greek yogurt or a sprinkle of granola for added texture and flavor.
Recipe FAQs
Yes, you can make this recipe dairy free by substituting a dairy free milk.
Definitely! You can add a variety of toppings such as sliced bananas, nuts, seeds, shredded coconut, dried fruit, chia seeds Greek yogurt, or a drizzle of nut butter for added flavor and texture.
More Breakfast Recipes You'll Love
If you tried these Custard Oats or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Custard Oats with Mixed Berry Compote
Ingredients
Custard Oats
- ½ cup old fashioned oats large flake
- 1 cup water
- ¼ tsp salt
- 2 tbsp cold milk
- 1-2 large eggs whisked
Mixed Berry Compote
- 1 cup frozen mixed berries
- ¼ tsp vanilla
- 1 tbsp honey or maple syrup
Instructions
Mixed Berry Compote
- In a small saucepan over medium low heat, cook the frozen berries with maple syrup and a splash of vanilla until they’re cooked down and jammy. It may be helpful to mash the berries up with a potato masher or with the back of a fork to help them cook down more quickly.1 cup frozen mixed berries, 1 tablespoon honey or maple syrup, ¼ teaspoon vanilla
Custard Oats
- Note: The first time you make this recipe, I recommend starting with one egg. Once you’ve mastered the technique, try adding a second egg for an extra protein boost!
- Meanwhile, in a separate medium saucepan combine the large flake oats, water, and salt.½ cup old fashioned oats, 1 cup water, ¼ teaspoon salt
- Bring the mixture to a boil over high heat. Reduce the heat to medium-low and let it simmer for 5–8 minutes, stirring occasionally with a whisk to help break down the oats. Once the water has been absorbed and the oats are tender and thickened, remove from heat.
- Whisk the egg(s) in a separate bowl.
- Pour cold milk into the oats and stir for 60 seconds until it's been absorbed by the oats and cools down the oatmeal slightly.2 tablespoon cold milk
- Slowly stream the egg(s) into the oats while whisking continuously. Turn the heat back on medium/low and cook for 60–90 seconds. The oats will thicken slightly as the eggs warm up—the trick is to find the balance between a creamy, thick oatmeal and not letting the eggs cook too much.1-2 large eggs
- Serve the oatmeal and top with the mixed berry compote and any other toppings you love!
Notes
-
- As you make the recipe a few times, you will find the technique and timing that gives you your preferred thickness.
- Cook the oats over low heat and stir frequently to prevent sticking and ensure a creamy texture.
-
- Before adding the eggs to the hot oatmeal it's best to remove the pan from the heat and stir in some cold milk so you can bring down the overall temperature of the mixture before adding the egg yolks. This prevents them from cooking on contact with the heat.
-
- Stir continuously while adding the tempered eggs to the oats.
-
- For a creamier texture, you can substitute part of the water with milk or add a splash of cream at the end.
-
- Add a pinch of cinnamon or nutmeg to the oats for extra warmth and depth of flavor.
-
- You can make the mixed berry compote ahead of time to save time for your early morning breakfast. Once cooled, store the compote separately in an airtight container in the refrigerator for up to a week.
-
- Serve the custard oats warm, topped with a generous spoonful of mixed berry compote. You can also add a dollop of Greek yogurt or a sprinkle of granola for added texture and flavor.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Tina Grinager says
Has anyone tried this with steel cut oats?
Julia Johnston says
Great, I made it with one egg as suggested and 1/4 teaspoon of salt was WAY too much, almost inedibly salty, but everything else was excellent. Will make it again very soon but will use just a pinch of salt.
Anna says
I just tried this for the first time and I must day that this recipe is absolutely brilliant. My oats came out slightly runnier than what i was hoping for, but I'm thinking that i'll put in less water or milk next time.
Super creamy and super filling!
Tianna says
I love oats for breakfast and this a fun/ delicious way to switch things up and add more protein! This will probably be my husband’s half marathon go-to breakfast - so good!
Abby Fraser says
I have made this recipe several times, I love it!! It will continue to be a go to for me. I follow the recipe exactly, and it always turns out so creamy! Thanks Christy for the great recipe!
Christine Smith says
This came out creamy and luscious. I love tangy berry compote so I add a splash of OJ while cooking. I cooked the oatmeal with water then used almond milk for the 2 Tbsp. I also added a swirl of agave to the oatmeal and compote🩷 I will make again and see how it tastes chilled for a quick breakfast! Thank you.
Donna says
This turned out wonderful. I did 1/2 cup water 1/2 cup half & half for the overnight soak and added a dash of cinnamon when done. Then I topped with sliced strawberries and some blue berries followed by honey. I made it for a friend that I work with and she raved over it; even eating some leftover cold out of the fridge! LOL Thank you for the recipe.
Kristina L says
I didn’t make the compote but this preparation of oatmeal is genius. I followed the instructions to the letter, prepared the oats with half milk and half water with one egg. It was smooth and creamy with not a hint of egginess. I do think the salt helps too.
Carla says
The texture was divine. I added chopped dates on top, along with some seeds (flax, hemp, sunflower and pepitas). Berry compote smelled heavenly, though skipped the maple syrup for less sugar. Next time I'll add some spices to the oats as recommended. The oats were SLIGHTLY eggs in taste but I only noticed when I tried them alone. Overall, I loved it and will be making again and again.
Khadiga Omais says
This was insanely good!!
It gives the oats that custard-ey creamy texture! I was fascinated.
Thank you!!
Kristina Hunt says
I wonder if this would work with oat bran? I'd love to try it but I'm not sure about the texture of whole oats with the custard. It does sound delicious and I love the added protein!
Tina says
Really great. Adding an egg for extra protein is genius. My egg did cook a little (either because the oatmeal was too hot or because I didn’t want to use a metal whisk in my sauce pan and just used a spoon to stir), but I’m not a picky eater so seeing pieces of the egg didn’t bother me. Will add some spices into the oatmeal next time, like the author recommends in the Notes. Also, I love how this blog has the ingredients listed throughout the recipe!
Whitney C says
Delicious! Creamy, easy to make and nice for a cold day. Love the ingredients listed in the instructions! Is the 18g of protein listed with 1 egg or 2?
Christy Faber says
The 18 grams of protein listed is when you use 2 eggs 🙂 Thanks for the review!
Meg says
Thank you for this new to me breakfast idea!!! Whole family loves it!