Vanilla Custard Oatmeal

Serves 2

Ingredients

  • 1 cup rolled oats
  • 1 cup water
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon brown sugar
  • Pinch of salt
  • Sprinkle of cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter

Directions

  1. In a medium saucepan, bring water, milk, oats, and salt to a boil.
  2. Reduce heat and cook until hot.
  3. Meanwhile, beat an egg and temper it by adding a bit of the hot oatmeal into the bowl with the egg and mix well. Add a bit more hot oatmeal to the egg and then pour the egg mixture into the pot with the oatmeal.
  4. Once oatmeal has reached desired consistency after at least 10 minutes, remove from heat, stir in vanilla and butter, and let stand 2 minutes before serving.
  5. I like to top mine with a chopped date, pecans or walnuts, brown sugar, and a drizzle of cold milk.

Overnight Baked Oatmeal

Adapted from Amish Baked Oatmeal.

Ingredients

  • 2 large eggs
  • 6 tablespoons brown sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 3 cups old fashioned oats
  • 1/2 cup fresh blueberries

Directions

  1. In a mixing bowl, combine eggs, brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well.
  2. Whisk in butter and milk. Stir in the oats and fold in the blueberries.
  3. Pour into a greased, 9×9 inch baking dish.
  4. Cover and refrigerate overnight.
  5. The next morning, bake, uncovered, at 350 for 30-40 minutes, or until set in the middle.
  6. Serve hot with cold milk poured over.

*To increase fiber – Use 2.5 cup oats, 1/4 cup oat bran, 2 T flax, 2 T wheat germ.