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.