Growing up, we often made breakfast at home on Sunday mornings. It was the one day of the week where everyone was home, and we spent the mornings experimenting in the kitchen.
With all the snow we got this weekend, it seemed like the perfect opportunity to stay home and have a cozy breakfast, in. I decided to try this oatmeal souffle recipe I found in Bon Appetit. Think breakfast souffle, with hot oatmeal, fresh berries and a sugary crisp finish. Make sure to cook the oats long enough so that they have enough opportunity to get thick and pay attention when mixing the egg yolks (you don’t want to scramble them). Powdered sugar was enough of a topping for me, but I’m sure it would be good with syrup too.
It also works well for the next day if you have leftovers! Happy Monday!
Prep: 20 minutes | Total: 1 Hour | Serves: 4
- 1 cup extra-thick rolled oats
- 3 cups whole milk
- 2 tablespoons turbinado sugar
- Pinch of kosher salt
- 3 large eggs, separated
- 2 cups mixed raspberries and blueberries
- 1/2 teaspoon finely grated lemon zest
- Confectioners’ sugar, for dusting
Preheat the oven to 350°. Butter a 2-quart baking dish.
In a large saucepan, combine the oats, milk, sugar and salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until thickened to a porridge consistency, about 15 – 25 minutes. Remove from the heat; let cool slightly.
Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest.
In a large bowl, using a hand mixer, beat the egg whites at medium speed until medium-stiff peaks form, about 3 minutes. Gently fold the whites into the oatmeal just until combined. Scrape the mixture into the prepared dish and bake for about 30 minutes, until golden and puffed. Dust with confectioners’ sugar and serve hot with the remaining 1 cup of berries and maple syrup, if desired.
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