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Oatmeal Souffle

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Ingredients

Adjust Servings:

	Milk – 1 cup (200 ml)
	Oats – ⅞ cup (70 g)
	Butter – 1 tbsp
	Yogurt – 3 tbsp
	Brown Sugar – 5 tbsp
	Eggs – 3
	Cinnamon – ½ tsp
	Sugar – 3 tbsp
	Salt – ¼ tsp

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Oatmeal Souffle

Name: Oatmeal Souffle
Total time: 35 min
Yield: 3 Servings
Ingredients: Milk: 1 cup (200 ml); Oats: ⅞ cup (70 g); Butter: 1 tbsp; Yogurt: 3 tbsp; Brown Sugar: 5 tbsp; Eggs: 3; Cinnamon: ½ tsp; Sugar: 3 tbsp; Salt: ¼ tsp

Features:

35 min
Serves 3
Easy

Ingredients

Milk – 1 cup (200 ml)
Oats – ⅞ cup (70 g)
Butter – 1 tbsp
Yogurt – 3 tbsp
Brown Sugar – 5 tbsp
Eggs – 3
Cinnamon – ½ tsp
Sugar – 3 tbsp
Salt – ¼ tsp

Recipe

A healthy and tasty morning meal has no parallel — it is the absolute best way to start your day. More and more oatmeal lovers come up with unique, delicious recipes that include this beloved breakfast staple. Nowadays, oats are a common ingredient in bakes, pies, and bars. Today, we are very excited to share with you how to make an unusual oatmeal souffle.

The breakfast dish turns out astonishingly light and airy. The attractive golden color makes the oatmeal souffle even more appetizing, so there is no chance of resisting it. Without further ado, let’s start preparing this fabulous dessert!

Steps

1 Done	Combine milk and butter in a saucepan, bring to a boil and reduce heat. Add oats and cook until they absorb the water.
2 Done	Separate the egg whites from the egg yolks. Add yogurt, brown sugar, yolks, cinnamon, and salt to the oatmeal.
3 Done	Beat the egg whites until stiff peaks form and gently fold them into the oatmeal.
4 Done	Grease 6 small molds with butter. Divide the mixture among them and sprinkle each with sugar.
5 Done	Preheat the oven to 320 °F. Bake the oatmeal souffle until airy and golden, about 12–20 minutes.

Congratulations, you have just taken an oatmeal breakfast to a whole new level! If, by any chance, you have a little picky eater on your hands, this recipe will become a lifesaver — even the fussiest youngsters won't be able to say no to a souffle.

22 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.