Hello there wonderful readers! Another Monday has come, and (almost, if you are on the West Coast like me) gone. Today was day 8 of 8 in a row at work, and let me tell you, I am tired. Looking forward to my day off tomorrow – even if I’ll be spending the whole day at a Food Safe course out at UBC.
Even though it was hard to get out of bed this morning to get to work, my Monday morning was made a little brighter when I found out that I had a photo accepted to be on TasteSpotting! I had heard about this website on a couple other blogs, and finally decided to send in some pictures recently. Low and behold – my birthday Chocolate Qunioa Cake with Raspberries and Chocolate Drizzle made the cut.
You know what else makes Monday mornings a little easier? A great breakfast. Especially one that has a dessert like quality…say, custard oats?
In an effort to be more inclusive in my diet, I’ve been trying to find ways to eat eggs other than in baked goods. As you may know, eggs aren’t a favourite food of mine. Nary and poached, hard boiled, or scrambled eggs pass these lips. I do enjoy a good quiche, and will tolerate the little bits in fried rice, but that’s about where my egg eating ways end. Until I decided to add them to oatmeal. Really, are there any ingredients that don’t work in oatmeal? It’s a foodie’s blank canvas!
Since discovering how awesome the addition of an egg makes to a bowl of oats, I’ve been hooked. It thickens them up, makes them creamy and custardy, and adds so many valuable nutrients, from Vitamin D to satiating protein. I’ve been promising this recipe for some time. Now I shall share my favourite custard oatmeal combination with you, even if it’s poor timing for those in the US dealing with that insane egg recall. Fortunately, all my Canadian and abroad readers can still enjoy 🙂
Apricot Custard Oatmeal
Looking to amp up your morning bowl of oatmeal? This protein packed bowl of creamy, fruity oats will make your taste buds think you’ve treated them to a little dessert for breakfast. And if apricots aren’t your think, substitute whatever fruit tickles your fancy.
- 1/3 cup oats
- 2/3 cup milk (dairy or non)
- splash of vanilla
- 2 small or 1 large apricot, chopped
- 1 tbsp flax seed
- 1 egg, lightly beaten
- sweetener to taste (optional)
- nut butter of choice (or other toppings)
- Combine oats, milk, vanilla, and apricot in a small saucepan over medium heat. Cook until oats are almost thick. Stir in flax seed and remove from heat.
- Add egg slowly, stirring oats constantly to combine without the egg cooking into scrambled eggs.
- Place back on heat, turning to low. Cook for a few more minutes, so egg is cooked and oats have thickened up.
- Sweeten if desired, serve up in a bowl, and top with nut butter if desired.
Note: Feel free to add other toppings than just nut butter. Almond butter tastes great with the apricot, but so does coconut butter and fresh raspberries.
Also try subbing in other fruits. Cherry custard oats anyone?
I think my next bowl will involve blackberries. Mmmm, blackberry custard oats. Can’t wait!