Oatmeal Souffle

Is it just me or is oatmeal becoming trendy? It seems like everyone is talking about oatmeal. Even Mark Bittman made his case for Oatmeal a few weeks ago. His article made me feel a little guilty about the Creme Brulee Oatmeal I posted here last year. I have to agree that it is terrible to take something as healthy as oatmeal and completely screw it up to the point that it is basically junk food.  I will make my case, I love Oatmeal so much that sometimes I want to eat it on the weekend. I eat my fair share of straight up oatmeal during the week.
I try to reserve weekends for special, more involved breakfast treats. I also don't eat quesadilla's or sesame noodles on the weekend. It just doesn't feel right. When I came across this recipe in The Breakfast Book, I knew I this would be the way to eat oatmeal on the weekend. No, it's not the healthiest way to eat oatmeal. I'm pretty sure this is just a giant Oatmeal Raisin Cookie in a bowl. It sure is tasty however, and isn't that what weekends are for?

Oatmeal Souffle
adapted slightly (cause it was already perfect) from The Breakfast Book

Sugar for casserole dish
1 C whole milk
2 T butter, plus additional for buttering the dish
3/4 C quick cook oatmeal
1/3 C cream cheese
1/4 tsp salt
1/2 C brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
3 eggs, separated
1/2 C raisins
1/2 C walnuts, lightly toasted

Preheat oven to 325ºF. Butter and sugar a 1 1/2 cup soufflé dish or casserole.

Place the milk and butter in a saucepan and heat until barely boiling. Add the oatmeal, reducing heat to low and stirring often until oatmeal is thick. Remove from heat and add the cream cheese, salt, brown sugar, nutmeg and cinnamon. Stir until mixture is smooth. Beat 3 egg yolks slightly, and slowly stir them into the oatmeal. Mix in the raisins and walnuts, if using.

Beat 3 egg whites until stiff, but still moist. Gently fold the egg whites into the oatmeal mixture, being careful not to deflate whites. Fold only until no large lumps of whites remain. Spoon the mixture into the prepared soufflé dish. Bake for 35-40 minutes or until the soufflé is set but the center still trembles.