Introduction

This Best Custard Oatmeal recipe combines creamy oats with a rich, delicate custard texture that’s both comforting and satisfying. It’s a simple twist on classic oatmeal that feels indulgent yet wholesome, perfect for a cozy breakfast.

A white speckled bowl holds a creamy, pale yellow oatmeal base with a smooth, slightly thick texture. On top, there is a line of vibrant red raspberries cut in halves and scattered with small seeds and grains, adding texture and color contrast. The oatmeal is lightly drizzled with golden honey, giving it a glossy shine, and a white marbled surface serves as the background. A gold spoon rests on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup rolled oats (quick cooking recommended)
½ cup water
1 pinch salt
1 egg, whisked
1 teaspoon vanilla bean paste or extract (optional)
Additional 1/3 cup cold water

Instructions

Step 1: In a pot over medium-high heat, combine ½ cup water and ½ cup rolled oats. Stir continuously until the mixture becomes thick, creamy, and most of the water has evaporated. Note that if using larger oats instead of quick cooking, you may need to add more water.
Step 2: Reduce the heat to low. Add 1/3 cup very cold water and the whisked egg. Whisk vigorously to create a thick, custard-like consistency. The cold water helps lower the temperature to prevent the egg from scrambling.
Step 3: Remove from heat and stir in vanilla bean paste or extract, if using.
Step 4: Pour the oatmeal into a bowl and add your favorite toppings such as fruits or seeds. Enjoy warm.

Tips & Variations

Use quick cooking oats for the best texture and to reduce cooking time. For larger oats, increase water slightly and cook longer.
Add a pinch of cinnamon or nutmeg with the oats for extra warmth and flavor.
Top with fresh berries, sliced banana, nuts, or a drizzle of honey for added taste and texture.
For a dairy-free version, substitute water with almond or oat milk.

Storage

Store leftover custard oatmeal in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan or microwave, adding a splash of water or milk to loosen the texture as needed.

How to Serve

A white speckled bowl filled with creamy beige oatmeal forms the base layer, showing a soft and smooth texture with small black specks. On top, there is a layer of bright red, fresh raspberry halves arranged in a neat line on one side. The oatmeal is drizzled with a golden honey layer that pools at the edges and reflects light, adding shine. Small mixed seeds with white, beige, and brown colors are sprinkled over the raspberries and oatmeal. A gold spoon is partially submerged on the right side inside the bowl. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rolled oats instead of quick cooking oats?

Yes, you can use regular rolled oats but expect a longer cooking time and you may need to add more water to achieve the creamy texture.

How do I prevent the egg from scrambling in the oatmeal?

Adding cold water before whisking in the egg lowers the temperature, allowing the egg to cook gently and thicken without scrambling.

Best Custard Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Best Custard Oatmeal recipe combines creamy rolled oats cooked on the stovetop with a luscious custard made from whisked eggs and vanilla. The dish is rich and comforting with a smooth texture, perfect for a nourishing breakfast topped with your favorite fruits and seeds.

Author: Dana
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Oatmeal Base

½ cup rolled oats (quick cooking recommended)
½ cup water
1 pinch salt

Custard

1 egg, whisked
1/3 cup cold water
1 teaspoon vanilla bean paste or vanilla extract (optional)

Instructions

Cook oats: In a pot on medium-high heat, combine ½ cup rolled oats and ½ cup water. Stir constantly until the mixture becomes thick, creamy, and the water has mostly evaporated. Adjust water amounts if using regular rolled oats as they require more water and longer cooking time.
Add custard mixture: Reduce heat to low. Add 1/3 cup very cold water and the whisked egg to the pot. Whisk vigorously to combine, creating a thick custard-like consistency. The cold water helps lower the temperature to prevent the egg from scrambling.
Add flavor: Remove from heat and stir in vanilla bean paste or pure vanilla extract if using. This adds a subtle sweet aroma and enhances flavor.
Serve: Pour the custard oatmeal into a bowl and add your favorite toppings such as fruits, seeds, or nuts. Enjoy warm for a comforting breakfast.

Notes

For non-quick cooking rolled oats, add more water and extend cooking time to ensure oats soften fully.
Whisk the egg and cold water mixture well to ensure smooth custard without lumps.
Do not add the egg mixture while the pot is too hot to avoid scrambling.
Customize the dish with a variety of fresh or dried fruits, nuts, or seeds for added texture and nutrition.

Keywords: custard oatmeal, creamy oatmeal, breakfast oatmeal, vanilla custard oats, quick oatmeal recipe