Baked Oatmeal Souffle
Most baked oatmeal recipes
are dense, like a baked oatmeal cookie
. This baked oatmeal souffle truly lives up to its souffle name. First, the oatmeal is cooked on the stove. Then you add flavorings, egg yolks and finally beaten egg whites. The result is a baked oatmeal souffle that is as light and airy as any souffle. I use demerara or turbinado sugar on top of this baked oatmeal souffle, because the sugar crystals are bigger than regular sugar, giving the top of this baked oatmeal souffle great color, texture and flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings baked oatmeal souffle
- 1 cup milk
- 1 Tbsp. butter
- 3/4 cup rolled oats
- 1/4 cup plain Greek yogurt
- 1/3 cup brown sugar
- 3 large eggs, separated
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup Demerara sugar (compare prices), turbinado sugar or light brown sugar
- Preheat oven to 325 degrees F. Butter 6 ramekins or spray with cooking spray.
- Place milk and butter in a small saucepan (compare prices), and bring to just boiling. Add rolled oats, and reduce heat to medium-low. Cook oatmeal, stirring occasionally, until nearly all the liquid is absorbed.
- Remove oatmeal from heat. Stir in Greek yogurt, 1/3 cup of brown sugar, egg yolks, cinnamon and salt.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into oatmeal mixture. Spoon oatmeal souffle mixture into prepared ramekins. Sprinkle with Demerara sugar. Bake 12-20 minutes, until golden and puffy. The baking time will depend on the size and shape of the ramekins.