Oatmeal souffle for a healthy start

I found this recipe on food and wine magazine – I was highly sceptical at first since I am not a big oatmeal fan … But this has become one of my go to recipe for breakfast. It is fairly easy to make and a good way to use fruits. The recipe recommends berries but I have made it with a variety of fruits, I even made it with dried fruit once since I had run out of fresh ones.

Ingredients:

1 Cup extra-thick rolled oats
3 Cups whole milk
2 Tbsp. turbinago sugar (I usually use a mix raw sugar / cane sugar)
Pinch of salt
3 Large eggs separated
2 cups mix berries (raspberries, blueberries but you can use any berries or fruit you favor)
1/2 tsp finely grated lemon zest
confectioning sugar for dusting
Pure Maple syrup or honey (optional)

Note: The original recipe doesn’t call for it but I do add fresh vanilla bean and cinnamon to it.

Step 1:

Preheat Oven to 350oF . Butter a 2-quart baking dish (oven proof – I usually use a medium size cast iron)

Step 2:

In a large saucepan, combine the oats, milk, sugar and salt. Bring to a simmer.

Optional: add the vanilla and cinnamon powder

Cook over moderate heat, stirring occasionally until thickened to a porridge consistency (about 15mn). Remove from heat, let cool slightly.

Be careful not to heat it too high or the milk will burn at the bottom or create skin at the top.

Step 3:

Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest.

Step 4:

In a large bowl, using a hand mixer, beat the egg whites at medium speed until medium stiff peaks form, about 3mn. Gently fold the whites into the oatmeal just until combined.

This is very important, for the souffle to be fluffy, you need to delicately fold the egg whites into the oatmeal with a wooden spoon, do not mix it, fold it!

Scrape the mixture into the prepared dish and bake for about 30n, until golden and puffed.

Dust with confectioners’ sugar and serve hot with the remaining cup of berries and maple syrup if desired.

Make ahead:

The oatmeal can be prepared through step 2 and refrigerate for 3 days.Rewarm with some milk to lose the oatmeal to a porridge consistency before proceeding.