Ingredients
Units
Scale
- 1 cup extra-thick rolled oats
- 3 cups whole milk
- 4 tablespoons granulated or turbinado sugar
- pinch salt
- 3 large eggs separated
- 1 1/2 cups mixed berries (I used raspberries, blueberries, and blackberries. Frozen, thawed berries are OK.)
- 1/2 teaspoon lemon zest
- powdered sugar for dusting optional
- maple syrup optional
- extra berries for garnish
Instructions
- In a saucepan, add oats, milk, sugar and salt, and bring to a simmer over MED-HIGH heat. Once it’s simmering, reduce heat to MED/MED-LOW and cook, stirring occasionally, until mixture is thickened to an oatmeal or porridge consistency. This should take about 15-20 minutes.
- While cooking the oats, preheat oven to 350 degrees F. Butter a 2-quart baking dish or 9-10” cast iron skillet and set aside.
- Remove oatmeal mixture from heat and let cool slightly.
- Quickly stir the egg yolks and lemon zest into the oatmeal. Stir in the berries.
- In a mixing bowl, add the egg whites and beat on MED speed with a hand mixer for about 3-5 minutes, or until semi-stiff peaks form.
- Carefully and gently fold the egg whites into the oatmeal until just combined.
- Transfer mixture to prepared baking dish/skillet and bake 30 minutes, until golden brown and puffed up.
- Souffle will sink after pan is removed from the oven. It’s okay :) It’s supposed to do that.
- If desired, sprinkle with powdered sugar, drizzle with maple syrup and garnish with additional berries.
Notes
MAKE AHEAD INSTRUCTIONS:
- Go ahead and cook your oats, milk, sugar and salt to the oatmeal/porridge consistency, let cool, then refrigerate for up to 2-3 days.
- When ready to bake, rewarm the oatmeal with a splash of milk to loosen the oatmeal a bit, then continue with the rest of the recipe.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast