Protein Custard Oatmeal (No Protein Powder)

Protein custard oatmeal is ordinary oatmeal with one extra step: a beaten egg whisked in at the end. The egg thickens the oats the way it thickens a custard, so the bowl turns rich, smooth and pudding-like, and it adds about 6 grams of protein without any protein powder.

Why This Method Works

The only tricky part is the egg. Pour it into a pan of bubbling oats and it scrambles into little white specks before it can thicken anything. The fix is a splash of cold milk or water stirred in just before the egg. It drops the temperature of the oats, so the egg has time to blend in and thicken gently while you whisk. Whisking constantly does the rest.

Because the egg is cooked in the oatmeal rather than added raw, keep whisking over low heat until there are no wet streaks left. Egg dishes are fully cooked at 160°F, according to the University of Maine Cooperative Extension temperature chart.

What You Need

• ½ cup rolled oats
• 1 cup milk, plus ⅓ cup cold milk or water
• A pinch of salt
• 1 large egg, beaten in a cup

How to Make It

1. Cook the oats (4 to 5 minutes). Bring the oats, milk and salt to a simmer in a small saucepan over medium heat. Cook, stirring often, until the oats are soft and most of the milk is absorbed.
2. Cool the pan down. Turn the heat to low and stir in the cold milk or water.
3. Whisk in the egg (about 3 minutes). Pour in the beaten egg while whisking hard, and keep whisking until the oatmeal is thick, smooth and glossy, with no streaks of raw egg.
4. Serve. Spoon into a bowl and top it.

Toppings That Work

Questions

Can I cook the oats in water?

Yes, but the bowl will be less creamy and lower in protein, since a cup of milk supplies about 8 grams of it. Water works fine for the cold splash in step 2.

Can I make it ahead?

Yes. Refrigerate it covered for up to 3 days and reheat it with a splash of milk, stirring well. If you prefer a breakfast you can cut and grab, this blueberry cottage cheese breakfast bake is made for the week.

What other high-protein breakfasts are quick?

These 3-ingredient protein pancakes take 20 minutes, and this cottage cheese protein cake batter needs only a blender. For a weekend bake with oats, there is also this flourless oatmeal apple cake.

Protein Custard Oatmeal

Rolled oats cooked in milk, then finished with a beaten egg whisked in over low heat until thick, smooth and custardy. About 22 g of protein before toppings, in 10 minutes and one small saucepan.

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 1 bowl

Course: Breakfast

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1/2 cup rolled oats
• 1 cup milk
• 1 pinch salt
• 1/3 cup cold milk or water
• 1 large egg beaten

Toppings (optional)

• 1/2 banana sliced
• 1 tablespoon peanut butter
• raspberries a small handful
• ground cinnamon to dust

Method

 

1. Bring the oats, 1 cup milk and salt to a simmer in a small saucepan over medium heat and cook, stirring often, for 4 to 5 minutes until the oats are soft and thick.
2. Turn the heat to low and stir in the cold milk or water to cool the pan down.
3. Pour in the beaten egg while whisking vigorously, then keep whisking for about 3 minutes, until the oatmeal is thick, smooth and custardy with no streaks of raw egg.
4. Spoon into a bowl and add the toppings.

Notes

Why the cold liquid: it lowers the temperature of the oats so the egg thickens into a custard instead of scrambling into specks.

Storage: refrigerate leftovers, covered, for up to 3 days. Reheat with a splash of milk.

Nutrition (about 380 kcal and 22 g protein per bowl, with milk and without toppings) is an estimate calculated from standard ingredient values, not a laboratory analysis.