Name: Custard‑Style Morning Oatmeal
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 1 cup rolled oats; 2 cups milk (dairy or non-dairy); 1 large egg; 2 tablespoons maple syrup or honey; ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; Pinch of salt; Fresh fruit; Chopped nuts; Yogurt

Why You’ll Love This Recipe

I love this oatmeal for its smooth, rich texture and the cozy flavor of cinnamon and vanilla. Cooking the oats with an egg adds a custard-like creaminess that feels indulgent but is packed with protein. It’s perfect for slow mornings or a wholesome afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
2 cups milk (dairy or non‑dairy)
1 large egg
2 tablespoons maple syrup or honey
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt

Optional toppings: fresh fruit, chopped nuts, a dollop of yogurt

Directions

In a medium saucepan, I combine the oats, milk, cinnamon, nutmeg, and a pinch of salt. I stir well.
I cook the mixture over medium heat, stirring occasionally, until it begins to simmer and thicken, about 5 minutes.
In a small bowl, I whisk the egg with maple syrup (or honey) and vanilla extract until smooth.
I reduce the heat to low and slowly drizzle the egg mixture into the saucepan, stirring constantly to avoid scrambling.
I continue cooking for 2–3 minutes, stirring constantly, until the oatmeal becomes thick and custard‑like.
I remove it from heat and let it sit for 1–2 minutes to set.
I serve it warm in bowls and top with fresh fruit, chopped nuts, or a dollop of yogurt if I’m feeling fancy.

Servings and timing

This recipe makes 2 servings. Prep time is 5 minutes, cook time is 8 minutes, and total time is about 13 minutes. Each serving contains approximately 320 kcal.

Variations

Sometimes I stir in mashed banana or finely grated apple while cooking for added natural sweetness. I’ve also tried it with a splash of coconut milk for a richer flavor or added cardamom for a unique spice twist.

storage/reheating

I store leftovers in the fridge for up to 2 days. When I reheat, I add a splash of milk and warm it in the microwave or on the stovetop, stirring until smooth and creamy.

FAQs

Can I make this without the egg?

Yes, but the texture won’t be as custardy. I sometimes skip the egg and just enjoy it as regular spiced oatmeal.

Is this recipe suitable for toddlers?

Absolutely. I reduce the sweetener and make sure the texture is smooth—it’s a gentle, nourishing option.

Can I use steel-cut oats?

Not for this exact method. Steel-cut oats need a longer cooking time and different liquid ratios.

Can I make it vegan?

Yes, I use a plant-based milk and substitute the egg with a flax egg, though the texture will be different.

What’s the best milk to use?

I love it with almond milk or whole milk, but oat milk and soy milk work just as well.

Conclusion

This Custard‑Style Morning Oatmeal is my go-to when I want a warm, satisfying bowl that feels both indulgent and wholesome. It’s easy, cozy, and always hits the spot on slower mornings or when I need something comforting.