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Monday, June 1, 2015

Recipe: Creamy Custard Oatmeal Bowl (Healthy & Low Fat!)

Healthy Custard Oatmeal Bowl Recipe | healthy, low fat, gluten free, sugar free, dairy free, clean eating friendly

If you asked Jesse, he'd tell you I eat some pretty weird food combinations... watermelon and feta, nutella and goat's cheese, mushrooms in tacos, peanut butter and everything.... but the first time I made this bowl of oatmeal I'm pretty sure he thought I'd lost my marbles. 

You see, whilst I had put egg whites in oatmeal before (but Jesse really never knew/noticed), putting egg yolks in oatmeal totally grossed Jesse out.... until he tried them...

Low Fat Custard Oatmeal Bowl Recipe | healthy, low fat, gluten free, sugar free, dairy free, clean eating friendly

I'd been making lots of recipes with egg whites and therefore had a bunch of egg yolks sitting in the fridge, waiting to be turned into something - but I didn't feel like making ice cream or custard or pudding or a big batch of anything, really. It came time to make breakfast one morning and I didn't have any breakfast bakes to devour so I decided to make oatmeal - and when I was looking in the fridge for milk I noticed the egg yolks and decided to try my hand at making a healthy, custard like breakfast treat. 

I had no idea if it was going to work, but I  decided to go for it anyway - and what I ended up with was the most delicious bowl of healthy custard oats that I now intentionally keep egg yolks around for ;P 

It's thick, creamy, custardy and seriously delicious. You can sweeten it to your tastes and add whatever mix ins or toppings you fancy. I have quite a few variations I've been loving that I may just have to share with you as well! (Let me know if you'd like them!)

But let me share the recipe with you! >> 

Sugar Free Custard Oatmeal Bowl Recipe | healthy, low fat, gluten free, sugar free, dairy free, clean eating friendly

Healthy Custard Oatmeal Bowl serves 1, easily multiplied
healthy, low fat, refined sugar free, clean eating friendly, gluten free* 

1/2 cup (45g) gluten free rolled oats (*see notes for alternatives)
1 cup milk of your choice (we use unsweetened almond milk)
1 egg yolk 
1-2 tsp vanilla extract**
1-2 tsp maple syrup**
Pinch of salt
  • In a small saucepan, add your oats and milk and heat over a medium-high heat. 
  • Meanwhile, add your egg yolk, vanilla and maple syrup to a small ramekin and set aside. 
  • When your milk comes to the boil, carefully add the hot milk to your egg yolk mixture one tablespoon at a time, stirring constantly to bring the mixture together. 
  • Continue adding hot milk to your egg whites a spoonful at a time or until your mixture is smooth and the egg yolks feel quite warm to the touch (you're tempering your egg yolks here so they don't clump and cook as soon as you add them to your oatmeal!). 
  • Add your hot egg mixture to your oatmeal, stirring to combine and continuing to cook your oats over a medium heat until thickened to your liking. 
  • Add your pinch of salt and extra sweetener, if needed, stirring to combine and then pouring into a bowl and serving immediately. 
*Find out more about Oats on a Gluten Free Diet. If you can't tolerate oats, feel free to use quinoa flakes or your favourite gluten free hot cereal instead. Do know that obviously the flavour will be different, however, it will work! We love using Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal and Creamy Buckwheat Hot Cereal as well.
**Use more/less sweetener as per your tastes! 

But tell me, what are some foods/food combinations you love but others find odd?
And what's one food you always seem to have leftover and can't find a use for?
This waste not want not queen is determined to find a recipe for all of those pesky leftovers :P 

Be sure to leave a comment below letting me know what you think -
otherwise I'm just talking to myself!



  1. Oh wow!! This looks delicious! I'm always wondering what to do with the lone egg yolk that's leftover when I make a recipe that calls for an egg white - this will be perfect!

  2. Haha I never waste either! Even if it the scrap of bok choy bottom or celery tops, I use it!

  3. It is SO good! Definitely the perfect way to use those egg yolks!


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