Ingredients
Equipment
Method
Instructions
- In a medium saucepan, combine the milk and your sweetener of choice. Warm it over medium heat until it’s just beginning to simmer. You'll see little bubbles forming around the edges.
- Stir in the rolled oats and reduce the heat slightly. Let them cook for about 5 to 7 minutes, stirring every so often to prevent sticking. The oats should be tender, and the mixture will start to thicken up nicely.
- While the oats are cooking, grab a separate small bowl. Whisk the egg together with the vanilla extract and cinnamon (if you're using it) until it's pale and slightly frothy.
- Once the oatmeal is cooked, take the saucepan off the heat. Very slowly, drizzle a small amount of the hot oatmeal (about a tablespoon or two) into your whisked egg, whisking constantly. This gently warms the egg without cooking it. This is the secret to a perfect custard oatmeal.
- Now, pour the tempered egg mixture back into the saucepan with the rest of the oats. Return the pan to low heat and stir continuously for another 1 to 2 minutes. You'll feel it thicken into a beautiful, custard-like consistency.
- Remove the oatmeal from the heat and stir in the pinch of salt. Serve it warm in bowls, and add your favorite toppings like fresh berries, sliced bananas, or a sprinkle of toasted nuts.
Notes
The key to a perfect silky texture is to temper the egg by slowly whisking a small amount of the hot oatmeal into the beaten egg before adding it back to the pot; this prevents scrambling. If the oatmeal is runny, cook it a bit longer. This recipe is versatile: use dairy-free milk for a dairy-free version, certified gluten-free oats for a gluten-free option, and feel free to add flavors like cocoa powder or pumpkin pie spice.