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Bowl of creamy protein custard oatmeal topped with raspberries, banana slices, peanut butter and cinnamon, small saucepan behind

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
Cook Time 8 minutes
Total Time 10 minutes
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.