BED AND BREAKFAST BAKED OATMEAL
I was served this item at a bed and breakfast. For a spectacular presentation, sprinkle the finished dish with brown sugar!
Provided by Carol Lamoureux
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix oatmeal, baking powder, and sugar together in a large bowl. Beat milk and egg together in a separate bowl; add to oatmeal mixture and stir to incorporate. Stir cranberries, coconut, and nuts into the oatmeal mixture; spread into the prepared baking dish.
- Bake in preheated oven until beginning to brown along the edges, 50 to 60 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 19.7 g, Cholesterol 37.5 mg, Fat 7.4 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 95.3 mg, Sugar 8.7 g
PUERTO RICAN BREAKFAST CUSTARD
This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.
Provided by Lu
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 37.2 g, Cholesterol 24.4 mg, Fat 7.9 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 243.7 mg, Sugar 29.8 g
OATMEAL CUSTARD
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe was posted in a September 1997 edition of the Houston Chronicle. It came from Brennan's Restaurant in Houston, which is currently being restored after being destroyed in a fire during Hurricane Ike. This delightful recipe turns your familiar breakfast oatmeal into a rich and creamy dessert! Raspberries and blackberries are used here but you could probably use strawberries or blueberries too.
Provided by loof751
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
- Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
- Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
- Bake at 350 degrees, covered, for 1 hour.
- Serve warm, topped with whipped cream and berries.
Nutrition Facts : Calories 329.9, Fat 14.1, SaturatedFat 7.4, Cholesterol 153.2, Sodium 136.1, Carbohydrate 44.2, Fiber 2.4, Sugar 31.2, Protein 8
SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST
Always looking for new ways to eat oatmeal - my staple breakfast -and still my favourite - I made this up this morning. Fueled me brilliantly for hours and was just wonderful to eat. Basically a nicely spiced porridge with added bran fibre, dried fruit and sweet seed, with a set topping of egg (white) custard and then creamy sweet yoghurt and your favourite jam/jelly or fruit to finish. Nearest similar taste I can think of would be to say that it's a bit reminiscent of 'Queen of Puddings' - which is also very nice :) It's terribly good for you, plus being low fat and low sugar you get more of it for the same amount of calories! Am having this tomorrow too :)
Provided by Ethan UK
Categories Breakfast
Time 18m
Yield 1 serving(s)
Number Of Ingredients 24
Steps:
- Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
- Add water.
- In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
- Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
- When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
- Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
- Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
- Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
- Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
- Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
- Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
- Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
- Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
- Dab the jam/jelly or fresh fruit in places across the top.
- DEVOUR!
- Of course --.
- -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
- This is SO yummy! and it really is terribly good for you.
- Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
- I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
- If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!
Nutrition Facts : Calories 413.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 1.3, Sodium 180.7, Carbohydrate 67.8, Fiber 9.6, Sugar 17.5, Protein 21.9
BREAKFAST OATMEAL CUSTARD
Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.
Provided by Cook4Three
Categories Breakfast
Time 2h
Yield 10 Bars, 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a medium to large sauce pan.
- Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
- Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
- Let oatmeal cool to room temperature.
- Preheat oven to 350 degrees.
- Add remaining ingredients to pot.
- Stir well to ensure all ingredients are evenly distributed.
- Spray a 9 x 12 pan with non-stick cooking spray.
- Pour ingredients of pot into sprayed baking pan.
- Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
- Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
- Once cool enough to handle, slice the custard into 10 even pieces.
COLD BREAKFAST OATMEAL
Make and share this Cold Breakfast Oatmeal recipe from Food.com.
Provided by ellie3763
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl.
- If you are using frozen blueberries, add these the night before also.
- Cover with plastic wrap and place in the fridge overnight.
- In the morning, add your fresh berries (if using) and stir gently. Enjoy.
Nutrition Facts : Calories 358.5, Fat 4.4, SaturatedFat 1, Cholesterol 3.7, Sodium 112.2, Carbohydrate 64.5, Fiber 7.8, Sugar 12.2, Protein 17.3
BREAKFAST CUSTARD
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 215 calories, Fat 17g fat (9g saturated fat), Cholesterol 251mg cholesterol, Sodium 396mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.
OVEN BAKED BREAKFAST CUSTARD
Absolutely incredible for breakfast or dessert, and SO easy to make!! Bubbly and golden on top, this delicious, sweet custard is always the first to go...
Provided by radman
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs.
- Add all other ingredients and mix well.
- Pour into a buttered 13x9 casserole dish.
- Bake for 50 minutes at 400 degrees.
- Dust with powdered sugar and serve warm or cold.
- Enjoy!
Nutrition Facts : Calories 262.7, Fat 12.3, SaturatedFat 6.9, Cholesterol 136, Sodium 455.6, Carbohydrate 29.6, Fiber 0.4, Sugar 12.8, Protein 8.3
LUCIANA'S BREAKFAST OATMEAL COOKIES
I was trying to find something nutritious but yummy, and then I came up with this oatmeal cookie recipe that you can have at breakfast, lunch, dinner, or for a snack.
Provided by Att's up
Categories Breakfast and Brunch
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening.
- Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined.
- Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 9 minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 23.2 g, Cholesterol 22.7 mg, Fat 4 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 84.8 mg, Sugar 10.3 g
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