Custard Oats with Mixed Berry Compote

5 from 11 votes

Custard Oats with Mixed Berry Compote

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!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 496kcal

Author: Christy Faber

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