Custard Oats with Mixed Berry Compote Recipe

Introduction

Custard oats with mixed berry compote is a creamy, comforting breakfast that combines tender oats with a rich custard texture and a bright, fruity topping. This recipe is perfect for starting your day with a warm, nutritious meal that feels indulgent yet simple to make.

Ingredients

• 1/2 cup old fashioned oats (large flake)
• 1 cup water
• 1/4 tsp salt
• 2 tbsp cold milk
• 1-2 large eggs, whisked
• 1 cup frozen mixed berries
• 1/4 tsp vanilla
• 1 tbsp honey or maple syrup

Instructions

1. Step 1: Make the mixed berry compote by cooking the frozen berries with honey or maple syrup and a splash of vanilla over medium-low heat in a small saucepan. Mash the berries gently with a potato masher or the back of a fork until the mixture is jammy and thickened. Set aside.
2. Step 2: In a separate medium saucepan, combine the oats, water, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 5–8 minutes. Stir occasionally with a whisk to break down the oats until the mixture is thick and the water absorbed. Remove from heat.
3. Step 3: Whisk the eggs in a small bowl. Pour the cold milk into the oats and stir for about 60 seconds until the oats absorb the milk and cool slightly.
4. Step 4: Slowly pour the whisked eggs into the oats while continuously whisking. Return the pan to medium-low heat and cook for 60–90 seconds, stirring constantly until the oats thicken to a creamy custard-like consistency. Avoid overcooking to prevent curdling.
5. Step 5: Serve the custard oats topped with the mixed berry compote and enjoy with any additional toppings you like.

Tips & Variations

• Start with one egg to master the technique; try two eggs for extra protein and creaminess once comfortable.
• Use fresh berries if available, adjusting cooking time for desired jammy texture.
• Add a pinch of cinnamon or nutmeg to the oats while cooking for extra warmth and flavor.
• For a vegan version, substitute eggs with silken tofu blended until smooth and use plant-based milk.

Storage

Store any leftover custard oats in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk to restore creaminess. The berry compote can be stored separately and added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

Quick oats cook faster and tend to be softer, so the texture will be less creamy and custard-like. Old fashioned oats are preferred for this recipe due to their ability to hold texture and develop a rich custard consistency.

What if my eggs curdle when adding to the oats?

Curdling usually happens when eggs are added too quickly or the heat is too high. To prevent this, whisk eggs slowly into slightly cooled oats and cook over low to medium-low heat while stirring constantly until thickened.

Custard Oats with Mixed Berry Compote Recipe

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This Custard Oats with Mixed Berry Compote is a creamy, protein-packed breakfast featuring large flake oats cooked to a velvety texture with eggs and milk, complemented by a sweet and tangy homemade mixed berry compote. Perfect for a nutritious start to your day, it balances whole grains, fresh fruit, and a gentle sweetness for a wholesome, comforting meal.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Custard Oats

• 1/2 cup old fashioned oats (large flake)
• 1 cup water
• 1/4 tsp salt
• 2 tbsp cold milk
• 1–2 large eggs, whisked

Mixed Berry Compote

• 1 cup frozen mixed berries
• 1 tbsp honey or maple syrup
• 1/4 tsp vanilla extract

Instructions

1. Prepare Mixed Berry Compote: In a small saucepan over medium-low heat, combine the frozen mixed berries, honey or maple syrup, and vanilla extract. Cook the mixture, stirring occasionally, until the berries break down and the compote becomes thick and jammy. Use a potato masher or the back of a fork to mash the berries gently to speed up the cooking process.
2. Combine Oat Ingredients: In a separate medium saucepan, add the old fashioned oats, water, and salt. Place over high heat and bring to a boil.
3. Simmer Oats: Once boiling, reduce the heat to medium-low and let the oats simmer for 5 to 8 minutes, stirring occasionally with a whisk. This helps break down the oats for a creamier texture. Continue cooking until the oats absorb the water and become tender and thickened. Remove the pan from heat.
4. Whisk Eggs: In a small bowl, whisk 1 to 2 large eggs depending on your protein preference.
5. Incorporate Milk into Oats: Pour the cold milk into the cooked oats and stir vigorously for about 60 seconds. This cools the oats slightly and starts adding creaminess.
6. Temper Eggs into Oats: Slowly stream the whisked eggs into the oatmeal while continuously whisking. Return the saucepan to medium-low heat and cook for an additional 60 to 90 seconds, stirring constantly. The eggs will thicken the oats without scrambling, creating a smooth custard-like consistency.
7. Serve: Transfer the custard oats to serving bowls and generously spoon the warm mixed berry compote on top. Add any additional toppings you enjoy, such as nuts or seeds, for an extra touch.

Notes

• Start with one egg when making this recipe for the first time to master the technique before adding a second for more protein.
• Whisk continuously when adding the egg to avoid scrambling.
• The mixed berry compote can be made ahead and stored refrigerated for up to 3 days.
• This recipe is easily customizable with your favorite fresh or frozen berries.
• If you prefer a vegan option, omit the eggs and use plant-based milk, though texture will differ.

Keywords: custard oats,mixed berry compote,protein breakfast,healthy oatmeal,homemade berry sauce,wholesome breakfast