Oatmeal Souffle with Crunchy Topping
Elevate your breakfast game with this irresistible Oatmeal Soufflé with Crunchy Topping, a creative twist on classic comfort food. This light and airy dish blends the wholesome goodness of rolled oats with the indulgence of a soufflé, featuring fluffy beaten egg whites folded into creamy, cinnamon-spiced oatmeal. A buttery, golden-brown topping of brown sugar and chopped nuts adds the perfect crunch to every bite. Ready in just 45 minutes, this stunning recipe is easy enough for a cozy morning at home yet elegant enough for a special brunch. Serve it warm and pair with a drizzle of maple syrup or fresh fruit for a breakfast that’s as nourishing as it is satisfying. Keywords: oatmeal soufflé, crunchy oatmeal topping, baked oatmeal recipe, healthy breakfast ideas, brunch recipes.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1.5 cups Milk
- 3 large Eggs
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Butter
- 2 tablespoons Brown sugar
- 0.25 cup Chopped walnuts or pecans
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart souffle dish or similarly sized baking dish with butter or non-stick spray.
In a medium saucepan, combine the rolled oats and milk over medium heat. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 5-7 minutes. Remove from heat and let cool for a few minutes.
Separate the eggs, placing the yolks in a small bowl and the whites in a clean, dry mixing bowl. Whisk the yolks together until smooth and set aside.
Add the granulated sugar, vanilla extract, salt, and ground cinnamon to the cooked oatmeal. Mix well to combine.
Slowly temper the egg yolks by adding a spoonful of the warm oatmeal mixture to the yolks while whisking constantly. Repeat with another spoonful. Then stir the tempered yolks back into the oatmeal mixture and set aside.
Using a hand mixer or stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually increase to high speed and beat until stiff peaks form.
Gently fold the beaten egg whites into the oatmeal mixture in thirds, being careful not to deflate the whites. Stop folding as soon as no white streaks remain.
Pour the oatmeal mixture into the prepared souffle dish and smooth the top.
In a small bowl, mix together the brown sugar, chopped nuts, flour, and melted butter until crumbly. Sprinkle the topping evenly over the souffle mixture.
Bake for 25-30 minutes, or until the souffle has risen and turned golden brown on top. It should have a slight jiggle in the center.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm as-is or with a drizzle of maple syrup or fresh fruit.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 62.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 641 mg | 49% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
