Monday, December 13, 2010

The Oatmeal Souffle

I was first introduced to the idea of an oatmeal souffle when I read about it in FoodNetworks "50 Breakfasts Across America". They would highlight a restaurant and a breakfast item they were famous for in each state. I can't remember the name of the restaurant in Boise, ID that they highlighted, but I do remember they wrote about their Oatmeal Souffle. Now I'm not an avid oatmeal eater. Personally I prefer Cream of Wheat, but this sounded interesting...and a little extravagant - I thought it might be worth the try. I googled "Oatmeal Souffle" and found quite a few recipies for it and this is my own take on one. It's light, fluffly, it'll "stick to your ribs" and it doesn't resemble anything to a bowl full of mushy cardboard, Enjoy!

1 C. Milk

1 TBS Butter 

3/4 C. quick-cooking rolled oats

1/3 C. Sugar

1/4 tsp Salt

1/2 tsp. Cinnamon

1/4 C. Sour Cream

1 Egg, separated  
2 egg whites

1/4 cup firmly packed Brown Sugar

Heat oven to 400 degrees. Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in baking pan.
In a small saucepan bring the milk and butter just to a boil. Gradually add oats while stirring constantly.
Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often. Remove from heat; pour the oat mixture into a large bowl. Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth. 
In a medium bowl beat all 3 egg whites until stiff but not dry. Gently fold egg whites into oat mixture using a rubber scraper.
Do not overmix; small lumps of egg white will remain. Gently spoon the mixture into molds & sprinkle the brown sugar on the tops! Place in the preheated oven and bake for 15 to 20 minutes or when the tops are poofy and you can stick a knife in them and it comes out clean. Serve immediatley (no one likes to eat cold oatmeal!)
Now this has crunchy brown sugar on top, but I was also thinking it would be yummy to have maple syrup dizzled on the top with some chopped pecans or some cool whip on the top or for those who like fruit a little jam spread or crazins sprinkled on the could really go anywhere with this. Just enjoy!


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