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Thursday, March 24, 2011

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.


  1. You just made my day! I loooove oatmeal and will try this soon. Perfect for a rainy, chilly day. How many people do you think it serves?

  2. Probably only serves two. Honestly, I ate half of it by myself the first time I made it and I usually consider myself to be a small portion eater.

  3. Yum. That looks amazing. Does it reheat well?

  4. Allison- My guess would be no, but there has never been any left when I have made it, so I am not sure.

  5. Trendy or not, I've always loved oats! This I have never tried, however, but I'm all for it!

  6. It is always great something healthy to become trendy too. This souffle certainly deserves attention, it looks scrumptious!

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  8. One more thing: if you like oatmeal, I've heard The Porridge Manifesto by Rachel W. Cole is awesome. It's on my wishlist.

  9. Maria- I agree. Hope you do give it a try.

    Katerina-Yes, I suppose it is better than the bacon trend, not that I'm opposed to bacon. For some reason though I don't think Oatmeal Souffle will become the next cookie in a cookie!

    Vincent- Thanks, I'll check out your site.

    Story- Thanks for the recommendation, I had seen this book a while back, but it had not been released yet. I had totally forgotten about it. You are right, it is right up my alley. Thanks for the reminder, I just ordered a copy.

  10. Made this gem this morning. Almost TOOOOO sweet, but delicious none the less. My husband and I came to the conclusion that next time, we're trying apples instead of raisins...well, actually we used blueberries (not a huge raisin fan) and it turned out fantastic. Also, the cookbook is amazing.


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