Super Healthy Spicy Oatmeal Custard All Day Breakfast Recipes

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BREAKFAST OATMEAL CUSTARD



Breakfast Oatmeal Custard image

Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.

Provided by Cook4Three

Categories     Breakfast

Time 2h

Yield 10 Bars, 5 serving(s)

Number Of Ingredients 10

3 1/2 cups water
1 cup steel cut oats (McCann's)
3 cups egg substitute (Regular Egg Beaters)
1 medium banana, Mashed
1 cup blueberries, Washed, stems removed
1 tablespoon vanilla
1 cup Splenda granular
cinnamon
ginger
nutmeg

Steps:

  • Bring water to a boil in a medium to large sauce pan.
  • Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
  • Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
  • Let oatmeal cool to room temperature.
  • Preheat oven to 350 degrees.
  • Add remaining ingredients to pot.
  • Stir well to ensure all ingredients are evenly distributed.
  • Spray a 9 x 12 pan with non-stick cooking spray.
  • Pour ingredients of pot into sprayed baking pan.
  • Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
  • Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
  • Once cool enough to handle, slice the custard into 10 even pieces.

SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST



Super Healthy Spicy Oatmeal Custard All-Day Breakfast image

Always looking for new ways to eat oatmeal - my staple breakfast -and still my favourite - I made this up this morning. Fueled me brilliantly for hours and was just wonderful to eat. Basically a nicely spiced porridge with added bran fibre, dried fruit and sweet seed, with a set topping of egg (white) custard and then creamy sweet yoghurt and your favourite jam/jelly or fruit to finish. Nearest similar taste I can think of would be to say that it's a bit reminiscent of 'Queen of Puddings' - which is also very nice :) It's terribly good for you, plus being low fat and low sugar you get more of it for the same amount of calories! Am having this tomorrow too :)

Provided by Ethan UK

Categories     Breakfast

Time 18m

Yield 1 serving(s)

Number Of Ingredients 24

56 g oatmeal (about 2 ounces)
365 g water (about 1.6 cups) or 365 ml water (about 1.55 cups or 12 1/2 fl.oz.)
1/2 teaspoon ground ginger (to taste)
1 dash ground cardamom, to taste (cautiously)
1 dash fresh ground cloves, to taste (incredibly cautiously)
1 dash fresh ground allspice, to taste
2 g millet seeds (about 2/3 teaspoon)
5 g sunflower seeds (about 1 teaspoon)
5 g currants (they're smaller so you get more of them per gram!) or 5 g raisins (about 1 tablespoon)
4 g wheat flakes (such as crushed up Weetabix, about 3/4 tablespoon)
5 g wheat bran (1 tablespoon) or 3 1/2 g oat bran (1 tablespoon)
2 1/2 teaspoons Splenda sugar substitute or 2 1/2 teaspoons sugar
1/4 teaspoon vanilla flavoring
2 large egg whites or 1 large egg
40 g nonfat milk (about 1 1/3 Fluid Ounces) or 40 ml nonfat milk (about 1 1/3 Fluid Ounces)
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
1/4 teaspoon vanilla flavoring
1 dash ground nutmeg
1 dash ground ginger
1 dash fresh ground cloves (cautiously again!)
23 g plain fat-free yogurt (about 1 tablespoon) or 23 g cream (about 1 tablespoon)
2 teaspoons granulated artificial sweetener or 2 teaspoons Splenda sugar substitute
2 teaspoons strawberry jam, to taste (or apricot or orange jam or marmalade or fresh fruit or fruit puree such as strawberries)
1 dash ground ginger

Steps:

  • Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
  • Add water.
  • In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
  • Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
  • When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
  • Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
  • Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
  • Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
  • Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
  • Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
  • Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
  • Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
  • Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
  • Dab the jam/jelly or fresh fruit in places across the top.
  • DEVOUR!
  • Of course --.
  • -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
  • This is SO yummy! and it really is terribly good for you.
  • Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
  • I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
  • If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

Nutrition Facts : Calories 413.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 1.3, Sodium 180.7, Carbohydrate 67.8, Fiber 9.6, Sugar 17.5, Protein 21.9

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