Custard Oatmeal Recipe
This post may contain affiliate links. Read disclosure policy.
Custard oatmeal is creamy, silky, and lightly sweet with warm cinnamon flavor. Made on the stovetop by gently whisking eggs into hot oats, this easy breakfast transforms simple pantry ingredients into a rich, nourishing bowl that feels comforting and just a little special.
There is something about turning basic oatmeal into something that tastes like custard that makes an ordinary morning feel slower and cozier. The texture is smooth and creamy, not gluey or dry, and it comes together in one saucepan on the stove. It feels elevated without being complicated.
I love making this on mornings when I want something warm and filling but still simple. It reminds me of the comfort of my gingerbread oatmeal, but with a softer, silkier finish.
A drizzle of maple syrup, a sprinkle of cinnamon, or fresh blueberries on top is sometimes all it needs, though it is also delicious served with a slice of whole wheat sourdough sandwich bread and butter on the side.
It has that same wholesome feel as my banana oat pancakes, but instead of flipping pancakes, everything happens in one pot.
And if you love make ahead breakfasts like my peanut butter overnight oats, this is the cozy stovetop version that feels just as nourishing while still being easy enough for busy mornings.
Why you will love this recipe
- Creamy oatmeal with a custard-like consistency makes this breakfast feel extra comforting
- Simple pantry ingredients keep it affordable and easy to make
- Light sweetness from maple syrup keeps it nourishing without being overly sugary
- Cozy cinnamon flavor pairs well with so many toppings
- Kid approved (especially those who hate eggs) and filling enough to keep everyone satisfied longer
Ingredients needed
Oats: I like to use quick-cooking oats for a softer, more uniform texture. Old-fashioned oats will work but will be slightly heartier.
Whole eggs: Eggs are what create the custard texture and adds protein helping you stay fuller longer.
Maple syrup: Maple syrup adds natural sweetness and a subtle warm flavor. Substitute with honey or sugar.
Cinnamon: Adds cozy flavor and pairs beautifully with the custard base.
Milk: Adds richness and nutrients. For a dairy free version, use almond, oat milk, or coconut milk. Swap out butter for coconut oil.
Vanilla extract: homemade or store-bought.
A full ingredient list with exact amounts can be found in the recipe card below.
Save This Recipe
We'll get it sent to your inbox! Plus, get new recipes from us every week.
How to make custard oatmeal:
Step 1: In a medium saucepan over medium heat, cook the oats with milk, water, butter, salt, and cinnamon. Stir occasionally and let the oats soften and thicken.
Step 2: While the oatmeal is cooking, crack the eggs into a small bowl and whisk them well. Once the oatmeal is hot and cooked through, begin tempering the eggs. Slowly spoon a small amount of the hot oatmeal into the eggs while whisking constantly. This gently brings the eggs up to temperature so they do not scramble.
Step 3: After tempering, slowly pour the egg mixture back into the saucepan with the oatmeal, stirring constantly. Reduce the heat to low and cook for a few more minutes, continuing to stir, until the mixture thickens into a creamy custard texture.
Step 4: Remove from the heat and serve with fresh fruit, eggs, or bacon.
Variations
- Top with chopped nuts, chia seeds, flax seeds, or pumpkin seets for added crunch.
- Add a spoonful of almond nut butter on top before serving.
- Sprinkle with extra cinnamon and a drizzle of maple syrup.
- I like to add a drizzle of cream.
- Swirl in some jam like strawberry chia jam or blueberry chia jam.
Tips
- For a creamier texture, serve warm with a splash of cream on top.
- Whisk the eggs thoroughly before tempering to ensure a smooth, even custard texture.
- Temper slowly and patiently. Add the hot oatmeal to the eggs a spoonful at a time while whisking constantly to prevent scrambling.
- Stir continuously once the eggs are added back in. This helps the mixture thicken evenly and keeps the texture smooth.
- For extra protein, I like to add a scoop of collagen peptides.
Storage
Store leftover custard oatmeal in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the oven at 300 degrees until heated through, or microwave gently. Add a splash of milk before reheating to keep it soft and creamy.
FAQ
Yes. The texture will be slightly heartier, but it will still work well.
Yes. Substitute your favorite non dairy milk for regular milk and butter for coconut oil or leave it out.
It is lightly sweet. You can adjust the maple syrup to your taste.
Yes. Double the ingredients and bake in a larger dish. You may need to increase the baking time slightly.
Find More Sourdough Discard Recipes:
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Custard Oatmeal
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.
Ingredients
- 1 cup oats
- 1 cup whole milk
- 1 cup filtered water
- 1/4 teaspoon salt
- 3 Tablespoon butter
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- In a medium saucepan over medium heat, cook the oats with milk, water, butter, salt, and cinnamon. Stir occasionally and allow the oats to soften and thicken.
- While the oatmeal is cooking, crack the eggs into a small bowl and whisk well.
- Once the oatmeal is hot and cooked through, begin tempering the eggs. Slowly spoon a small amount of the hot oatmeal into the eggs while whisking constantly. This gently brings the eggs up to temperature so they do not scramble.
- After tempering, slowly pour the egg mixture back into the saucepan with the oatmeal, stirring constantly.
- Reduce the heat to low and cook for a few more minutes, continuing to stir, until the mixture thickens into a creamy custard texture.
- Remove from the heat and stir a few times to release excess heat. Stir in maple syrup and serve warm with desired toppings.
Notes
- For a creamier texture, serve warm with a splash of cream on top.
- Whisk the eggs thoroughly before tempering to ensure a smooth, even custard texture.
- Temper slowly and patiently. Add the hot oatmeal to the eggs a spoonful at a time while whisking constantly to prevent scrambling.
- Stir continuously once the eggs are added back in. This helps the mixture thicken evenly and keeps the texture smooth.
- For extra protein I like to add a scoop of collagen peptides.
One Comment