Oatmeal Souffle With Crunchy Topping
This is a wonderful way to get your oatmeal for the day. It has a wonderful brown sugar topping that adds a nice crunch.
- Ready In:
- 1 cup skim milk
- 1 tablespoon butter
- 3⁄4 cup quick-cooking rolled oats
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup nonfat sour cream
- 1 egg, separated
- 1⁄3 cup dried sweetened cranberries (I use raisins or chopped dates)
- 2 egg whites
- 1⁄4 cup firmly packed brown sugar
- Heat oven to 400 degrees.
- Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
- In a small saucepan bring the milk and butter just to a boil.
- Gradually add oats while stirring constantly.
- Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
- Remove from heat; pour the oat mixture into a large bowl.
- Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
- Add dried fruit and set aside.
- In a medium bowl beat all 3 egg whites until stiff but not dry.
- Gently fold egg whites into oat mixture using a rubber scraper.
- Do not overmix; small lumps of egg white will remain.
- Gently spoon the mixture into molds.
- Sprinkle the tops with brown sugar.
- Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
- Serve immediately.
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I received enthusiastic compliments from everyone for whom I made this at a small brunch recently! I experimented with making them in a muffin tin (with liners). It worked. I admit it was a little bit difficult to eat that way, but it didn't seem to slow anyone down too much! This recipe made a perfect amount for 12 souffles in the muffin tin. I used rolled oats which required a longer cooking time. This is a delicious and fun dish with a beautiful presentation. I will definitely be making these again!
Oh yum. I tagged this one in the healthy ABC game and have had to get extensions on it because I kept running out of an ingredient or I just never got a chance to make it, etc. Well, let's just say I am SO glad I finally got around to it. These were lovely. I used raisins and splenda brown. Because you use the splenda brown at half strength the tops of mine were not as pretty or as covered in brown sugar, but they were so tasty. Even my picky son enjoyed it. Both dh and I thought these tasted like rice pudding, actually. This would be lovely for a fancy brunch. Thanks Paula!
This was my first attempt at souffle and I was quite pleased with the results!! I love my oatmeal so I thought this would be a perfect starter for me. I found this while playing ZWT3 and enjoyed it during my "visit" to France!! I used dates and worried about it being overly sweet so went easy with my brown sugar crust - I wish I had been a bit more heavy handed with that...not so much a taste issue - the sweetness was perfect - but my cup tops did not look as pretty as PaulaG's picture. I thought this was wonderful...like a bowl of creamy milk and cookies - sooo yummy!!! I am more comfortable about souffles now...I think I had a fear of them "falling" or something (??) but there is nothing to fear here!!! - The instruction is right on! Thanks for sharing this!! This is a winner recipe!!! ***** 5 stars and MORE PLEASE!!!