Oatmeal Souffle

Submitted by Sarah Sunshine

"A tasty, baked recipe for oatmeal. I obtained this recipe from a B&B in Sechelt, BC where I stay often; this is a real favourite with their guests. The recipe comes from another website, but originates from the Morical House Garden Inn in Ashland, Oregon."

 

• Ready In: 47mins
• Ingredients: 11
• Serves: 4

ingredients

• 236.59 ml whole milk
• 29.58 ml butter
• 177.44 ml quick-cooking oats
• 3 seperated eggs
• 118.29 ml raisins
• 118.29 ml fine chopped pecans or 118.29 ml walnuts
• 78.78 ml soft cream cheese
• 118.29 ml brown sugar
• 2.46 ml salt
• 2.46 ml nutmeg
• 2.46 ml cinnamon

directions

1. Preheat oven to 325 degrees.
2. Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
3. Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
4. Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
5. Beat 3 egg yolks slightly and add to oatmeal mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
8. Spoon mixture into the dish or ramekins.
9. Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.