Do you ever want a warm and slightly sweet breakfast, but want to make sure youre also getting a healthy amount of protein and fiber? This custard oatmeal is the perfect option. It keeps you full for hours and is SO good.

This recipe took me about 20 minutes to make and made enough oatmeal to cover breakfast for the whole week. It’s easy to warm but, but can also be eaten cold to resemble overnight oats.

Custardy Oatmeal

This recipe makes about 2 dozen cookies. I like to use a 1 tablespoon scoop to size the cookie dough balls, but there’s nothing wrong with estimating! If you want two-bite cookie for larger events, I recommend using a 1 tsp scoop to form your cookie dough balls. This is what my mom does around Christmas time for parties.

Ingredients

• 4 cups of water
• 2 cups of steel cut oats
• 1/4 cup of chia seeds
• Pinch of salt
• 1 tbsp of molasses (optional, adds depth of flavor)
• 2 tbsp cocao powder (optional)
• 8 eggs (whisked)
• Maple syrup or sweeter of choice to taste

Process

1. Place water, oats, chia seeds, salt, and optional items into a medium sized pot on the stove. Stir well and allow to soak for an hour. This is optional, but I find that it makes for a smoother final consistency.
2. Put the stove on a medium heat and slowly bring the mixture to a boil. Once boiled, cover and turn off the stove and allow the mixture to sit until fully cooked.
3. Whiskey eggs in a separate bowl and slowly temper by adding the hot, cooked oats in small increments to keep the eggs from scrambling.
4. Once warm, add the eggs to the pot of oats, put the stove on low heat, and mix consistently until the egg is incorporated and creamy. See photos below for additional context.
5. Serve and add any toppings you like!

Thanks for reading! I hope you enjoy this recipe and give it a try. Check out our other recipes. -Hailey

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