This is just about as decadent of a breakfast food as you can find. The egg gives a rich, velvety texture, while the cinnamon and nutmeg mask the egginess and give the oatmeal so much flavor. I have made this with just cinnamon and it was good, but the nutmeg takes it to a whole new level. Then, adding in dry fruit makes it so there is always variety.

Variations

Pumpkin: substitute 3 tablespoons of pumpkin puree for the egg. Add a pinch of cinnamon, ginger, and nutmeg.

Custard oatmeal

Yield: 1 serving

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

A creamy, high protein improvement on a breakfast staple.

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Ingredients

• 1/2 cup quick oats
• 1/2 cup water + 1/3 cup cold or room temperature water
• 1 egg
• 1 Tbsp. brown sugar or maple syrup
• 1 Tbsp. dry fruit/raisins
• 1/8 tsp. cinnamon
• 1/8 tsp. nutmeg

Instructions

1. Beat egg and set aside. 
2. Measure 1/3 cup cold water and set aside.
3. Add oats and 1/2 cup of water to a pot. Cook over medium (5) heat until sticky and liquid has been absorbed, ~3 minutes.
4. Turn heat down to low (2). Add in cold water and egg, then immediately whisk until completely smooth. 
5. Allow to simmer for a couple minutes or until desired consistency has been reached.