Introduction

Custard oatmeal is a creamy, comforting breakfast that feels indulgent yet is surprisingly simple to make. With a smooth texture and natural sweetness, it’s a delicious way to start your day. Customize it with your favorite fresh fruit and nuts for an added touch of flavor and crunch.

A bowl filled with creamy oatmeal forms the base layer with a smooth, light beige texture. On top, there are round slices of pale yellow banana arranged in a loose circle near the edges. Scattered over the bananas and oatmeal are bright red raspberries positioned mostly in the center and around the bowl, adding a vibrant pop of color. Thin, white oat flakes are sprinkled generously across the top, adding texture. A golden honey drizzle glistens over the bananas, raspberries, and oats, giving a shiny, sticky look. The bowl itself is white and rests on a white marbled surface, with a focus on natural light highlighting the freshness and detail of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
1 ½ cups milk (or any plant-based milk)
1 egg
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
A pinch of salt
Fresh berries (optional topping)
Sliced bananas (optional topping)
Chopped nuts (optional topping)

Instructions

Step 1: In a saucepan, combine the rolled oats, milk, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Step 2: In a small bowl, whisk together the egg, honey, and vanilla extract until smooth.
Step 3: Once the oats have absorbed most of the milk and are soft (about 5-7 minutes), reduce the heat to low. Gradually pour in the egg mixture while stirring constantly to prevent the egg from scrambling.
Step 4: Continue cooking for another 2-3 minutes, stirring frequently, until the oatmeal thickens into a creamy custard consistency.
Step 5: Remove from heat and serve immediately. Top with fresh berries, sliced bananas, and chopped nuts for extra texture and flavor if desired.

Tips & Variations

For a dairy-free version, use almond, oat, or soy milk in place of regular milk.
Adjust the sweetness by adding more or less honey or maple syrup according to your taste.
Try stirring in a pinch of cinnamon or nutmeg for a warm, spiced flavor.
To make it vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and increase cooking time slightly.
Add a spoonful of nut butter when serving for extra richness and protein.

Storage

Store any leftover custard oatmeal in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan or microwave, adding a splash of milk to restore creaminess. Stir well before serving.

How to Serve

A white bowl filled with creamy, pale yellow oatmeal forms the base layer, topped with evenly spaced slices of soft banana. Scattered over the bananas and oatmeal are light-colored rolled oats, adding a rough texture to the smooth surface. Bright red raspberries sit on top and around the oats, providing a burst of color. A honey drizzle covers the top, creating a shiny, golden layer that blends slightly with the oatmeal. The bowl is placed on a white marbled surface with some loose oats and raspberries in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats for this recipe?

Instant oats tend to cook quickly and can become mushy when combined with the egg mixture, so rolled oats are recommended for the best texture and creamy consistency.

What if I don’t want to use eggs?

You can replace the egg with a flax egg to make the recipe vegan-friendly. Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes before using.