Vanilla Custard Oatmeal

Cooking oats with milk and a tempered egg completely transforms an ordinary bowl of 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.

Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup pumpkin puree or sweet potato puree
  • 1 cup garbanzo beans
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup (or sugar)
  • 1 egg
  • 1/2 cup milk
  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1 chopped apple or zucchini or carrot, shredded in a box grater

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large bowl smash bananas with a fork.
  3. Over the bananas, sift dry ingredients. Set aside.
  4. In a food processor, mix dates, oil, pumpkin, garbanzo beans, vanilla, syrup, egg, and milk.
  5. Add to the bowl with dry ingredients and mix well.
  6. Stir in zucchini, oats, and nuts. Mix until combined.
  7. If the mixture seems dry add up to a 1/4 cup more milk.
  8. Bake for 18 minutes.
Note – these muffins are not very sweet. I find with baked goods that are low in sugar, they taste sweeter when cold, so I like to store these muffins in the fridge.