Presenting the creamiest oatmeal I’ve ever made!
The secret of this recipe is the egg and milk mixture added to the oatmeal during the heating process which creates a dreamy pudding, custardy texture. (And if anyone who’s into pastry cream, this stuff is basically a custard in an oatmeal form).
Remember how, before 2020, everyone was all about protein, protein and protein? (Now it’s more like immunity-immunity-immunity 😂)
I discovered this recipe by accident when I was thinking of adding more protein to oatmeal. Adding protein powder was going to be weird, so I settled on egg whites. The question was, how was I going to add it without it turning into egg scramble?
Then I thought about tempering the eggs with a little bit of hot oatmeal before they went in…and that’s when it hit me. That’s basically how you make CUSTARD and VANILLA PUDDING!!
I love moments like these!
Warm, ultra-filling, but low in calories, this is the creamiest oatmeal bowl recipe you never knew you needed 🙂
What Else You’ll Love About this Oatmeal
- Easy to prepare
- Can be prepared the night before
- High fiber and ultra filling
- Low in calories
- Velvety, silky and absolutely indulgent
Ingredients Used to Make This Creamy Pumpkin Oatmeal
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Oatmeal – I used ground old-fashioned oats (a.k.a. oat flour) but quick-cooking oats also work. I wouldn’t recommend using steel cut for this recipe. If you want to keep this strictly gluten-free (some oats are produced in the same facility as wheat), be sure to buy the one with the GF label like this one.
- Milk – I used unsweetened almond milk, but you can also use cashew milk, oat milk, coconut milk, or dairy milk. To reduce even more calories, you can use water, too.
- Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Honey – I used honey for this recipe but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
Check Out Other Delicious Breakfast Ideas
How to Make this Pumpkin Custard Oatmeal
Place oats and milk in a saucepan over medium heat and let simmer until thick and bubbly. Keep whisking to avoid the hot oatmeal splattering. This should take about 3-5 minutes
Remove saucepan from heat
Add the pumpkin puree, honey and salt into the oatmeal and mix well so that the oatmeal cools. It is important that the pumpkin is added to the oatmeal AFTER the first step so that it cools down the oatmeal after cooking. This way when the egg is added, the egg doesn’t scramble
Add the egg and whisk well.
Heat the oatmeal-pumpkin-egg mixture, stirring constantly, until the mixture comes to a boil.
Remove from heat and add cinnamon, if desired.
Serve with additional honey or maple syrup if you wish to sweeten the oatmeal further.
Recipe Variations and Optional Add Ins:
- Do you like Chai or Cardamom? Add Cardamom powder or try adding Chai Tea Powder.
- With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe).
- Feel free to experiment on using different milks. I used unsweetened almond milk for this recipe, but you’re welcome to use coconut milk, cashew milk, oatmilk or dairy milk.
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
- Looking to lower calories? You can substitute the whole egg with 2 egg whites.
- Want to increase fiber? Add a Tablespoon of ground flaxseed or coconut flour.
- You can also reduce the sugar by half (to make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store
- You should probably eat this immediately for the best texture and flavor, but you can also prepare this at night and reheat in the morning. I wouldn’t recommend letting it sit in the fridge for more than 2 days.
You Might Also Like these Pumpkin Recipes
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Creamy Pumpkin Custard Oatmeal
- 1/4 cup quick cooking oats or oat flour for the creamiest texture
- 1 cup milk of choice or water
- 3/4 cup pumpkin puree
- 3 Tbsp of honey or sweetener of choice*
- 1/8 tsp salt
- 1 large egg
- 1/2 tsp cinnamon optional
- Place oats and milk in a saucepan over medium heat and let simmer until thick and bubbly. Keep whisking to avoid the hot oatmeal splattering. This should take about 3-5 minutes
- Remove saucepan from heat
- Add the pumpkin puree, honey and salt into the oatmeal and mix well so that the oatmeal cools**
- Add the egg and whisk well.
- Heat the oatmeal-pumpkin-egg mixture, stirring constantly, until the mixture comes to a boil.
- Remove from heat and add cinnamon, if desired.
- Serve with additional honey or maple syrup if you wish to sweeten the oatmeal further.
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