In the coming months, many people will host out-of-town visitors. This is an easy, healthy breakfast idea and a crowd pleaser that can be started ahead of time. The whipped egg whites folded into the oatmeal adds protein, as well as a light and airy texture to what would be an average breakfast. Almond or coconut milk works well as a non-dairy milk substitute. I sweetened the oatmeal with coconut sugar, an unrefined brown sugar but maple syrup or honey are good choices too. Serve the soufflé hot out the oven topped with fresh fruit.
- 1 cup rolled oats
- 2 cups milk
- 2 tablespoons maple syrup or sugar (optional)
- Pinch of kosher salt
- 3 large eggs, separated
- 2 cups of mixed fresh berries
- 1/2 teaspoon lemon zest
Pre-heat the oven to 350 degrees. Butter a 2-quart baking dish or large pie plate. In a large saucepan, combine the oats, milk of choice, syrup or sugar, and salt. Simmer the oats over medium heat, stirring occasionally until thickened, about 15 minutes. Remove from the heat let it cool slightly. While the oatmeal is cooling, add in the egg yolks and stir until well blended. Gently stir in one cup of berries and the lemon zest.
In a large bowl, beat the whites until they’re almost at stiff peaks, about 3 minutes. With a rubber spatula, gently fold the whites into the oatmeal until just combined. Scrape the mixture into the prepared baking dish. Bake the soufflé for about 30 minutes, until it’s golden and puffed up. Serve with fresh berries. The oatmeal can be made ahead and re-warmed before finishing the dish. Serves 4.
Inspiration: Food and Wine Magazine