Ethan UK's Note:
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 :)
My Private Note
Units: US | Metric
- 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
- 1Weigh 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!
- 2Add water.
- 3In 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.
- 4Place 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.
- 5When 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.
- 6Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
- 7Break 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!).
- 8Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
- 9Ideally, 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.).
- 10Put 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.
- 11Spoon 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.
- 12Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
- 13Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
- 14Dab the jam/jelly or fresh fruit in places across the top.
- 16Of course --.
- 17-- 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.
- 18This is SO yummy! and it really is terribly good for you.
- 19Even 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!
- 20I 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!
- 21If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!
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Nutritional Facts for Super Healthy Spicy Oatmeal Custard All-Day Breakfast
Serving Size: 1 (596 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 413.3
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 1.1 g
- Cholesterol 1.2 mg
- Sodium 180.7 mg
- Total Carbohydrate 67.7 g
- Dietary Fiber 9.6 g
- Sugars 17.5 g
- Protein 21.8 g
The following items or measurements are not included: