Creamy Custardy Oatmeal with Blueberries
This custardy vanilla blueberry oatmeal has a secret ingredient--an egg added for texture and a bit of protein. It's a creamy comfort food breakfast that packs a pretty decent nutritional punch. It also takes less than 5 minutes to whip up, which makes it a winner for me most mornings!
Servings: 1
Ingredients
- 1/2 cup old fashioned oats
- Scant 1 cup of milk
- Pinch salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1-2 tablespoons maple syrup
- 3/4 cup blueberries
- 1 egg lightly beaten
- Optional: walnuts, scoop of collagen, basil seeds, or other add-ins
Instructions
- In a small saucepan on medium heat, add all the ingredients except the beaten egg. Stir together---I recommend a rubber spatula.
- Once the mixture is starting to heat up, add the beaten egg and stir to combine. Keep stirring as it cooks--gently but consistently--making sure to scrape down the sides and ensure nothing is sticking to the bottom. We're looking to gently cook the egg, like you would in a custard (not scramble it).
- It will take 3 to 5 minutes to cook, and will still be a little liquid (it will continue setting up as it cools). Remove from the heat and serve immediately.
Notes
I tend to keep mine pretty simple, but you can soup it up as much as you'd like. I often will add a scoop of collagen for added protein, and will sometimes throw in basil seeds (for fiber and nutrients) or walnuts (for healthy fats).