Wednesday, September 4, 2013

Not-Too-Sweet Berry Custard Oatmeal

Are you looking for a quick, thick and fruity breakfast that is filling without being too sweet?  That is what I was craving this morning.  Over the weekend, I had so many (well-worth it) desserts that I was just sick of anything massively sweet...but I saw berries in the fridge the night before and wanted to eat them, so anything completely savory was out of the question :}

To satisfy my craving, I made a thick oatmeal bowl resembling a custard.  Since berries aren't too sweet, they added just the right amount of tangy sweetness, so I wasn't left feeling any more sugar-stuffed than I already was.  I felt like I had breakfast, not dessert, and it was a good change of pace!

If you, too, are in need of a detoxifying breakfast after a weekend of constant sweetness, but can't seem to give up fruit for breakfast, try this Berry Custard Oatmeal recipe out! Of course, if you are in no need of sweetness downgrading, by all means, add in any sweetener of your choice and enjoy a true custard-like oatmeal ;)

  • 1/2 cup water
  • 1/4 cup + 2 tbsp. almond milk
  • 1/4 tsp. vanilla extract
  • 1 whole egg
  • 1 egg white or 3 tbsp. liquid egg whites
  • 1/3 cup old-fashioned rolled oats
  • generous handful of strawberries
  • 1/4 cup blackberries
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • cinnamon to taste

In a blender or magic bullet, take a few strawberries and blend them until pureed (I used about 3 large ones, but go ahead and use more or less depending how "strawberryish" you want your oat custard to taste).  In a saucepan, pour in 1/4 cup almond milk and 1/2 cup water, cover, and bring to a boil on medium heat.  Meanwhile, in a separate bowl, whisk together the egg, egg whites, 2 tbsp. almond milk, strawberry puree, an ample amount of cinnamon, and vanilla until thoroughly mixed together in.  Once the almond milk and water comes to a boil, slowly pour the liquid into the egg mixture, stirring as you pour - this tempers the egg, or allows the egg to combine with the heated liquids without turning into scrambled eggs!  Once all the liquids and eggs are combined and stirred together, pour it back into the saucepan, add the old-fashioned rolled oats, and reduce heat to medium-low.  Continuously stir the oats for about 4 minutes.  During this time, the liquid combined with the oats will slowly thicken to a custard-like consistency.  For the last minute, you can just allow the oats to simmer; it will slightly bubble and "pop" during this time, and you can stir occasionally.  Remove the oats from the heat once they reach your desired thickness.  Top the oat bowl with the fresh berries and more cinnamon.
There you have a fruity, more savory breakfast oatmeal that keeps you full and doesn't leave you with that sugary aftertaste!

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