Custard Oats With Mixed Berry Compote Recipe

I love creating simple yet satisfying dishes that highlight fresh ingredients. My Custard Oats With Mixed Berry Compote features old fashioned rolled oats simmered in whole milk, a beaten egg enriching the custard, and a burst of mixed berries accented with lemon juice and sugar. Every bite offers a delightful twist on breakfast.

I’ve been experimenting with some new ideas in my kitchen lately and came up with this custard oats with mixed berry compote that totally caught my attention. I mixed 1 cup of old fashioned rolled oats with 1 cup whole milk, added a large egg, a tablespoon of granulated sugar, 1/4 teaspoon salt, and a splash of vanilla extract to create a smooth, creamy base.

I then cooked it in a tablespoon of unsalted butter for a touch of richness. The real magic happens when I top it off with a homemade berry compote made with 1 cup mixed berries, 2 tablespoons granulated sugar, fresh lemon juice and a bit of water to brighten it up.

The result is a bowl that not only tastes amazing but feels like an easy breakfast idea with oats that is both light and healthy. It’s a fresh take on oat custard that makes meal prep exciting and nutritious.

Enjoy experimenting with it!

Why I Like this Recipe

I’ve gotta say, I’m totally in love with this Custard Oats with Mixed Berry Compote recipe for a few obvious reasons. First off, I really dig how the oats transform into this thick, creamy custard-like texture that makes every spoonful feel indulgent without being overly fancy or hard to make. Its simplicity in the ingredients lets me enjoy a cozy, homemade vibe.

Another thing is how the mixed berry compote brings a tangy and sweet punch to the dish. The way the berries simmer with just the right amount of sugar and lemon juice makes it a perfect topping that cuts through the richness of the custard oats. I honestly love experimenting with that part, tweaking a bit of lemon here or a touch more sugar there until it’s exactly how I want it.

I also appreciate how versatile this recipe is. Whether I’m in a hurry or got time to chill in the morning, I can whip up this dish quick. Plus, most of the ingredients are stuff I probably already have lying around, which is a major win. Overall, it makes me feel like I’m treating myself to something special every time I dig in, and that’s why it’s one of my all-time favorite breakfast recipes.

Ingredients

• Oats: Provide fibre and carbohydrates, help in slow energy release and are quite heart healthy.
• Whole Milk: Adds creaminess, protein, and healthy fats, making the custard satisfying and rich.
• Egg: Contributes protein and helps thicken the custard for a smooth and comfortin texture.
• Mixed Berries: Burst with antioxidants, vitamins, and natural tangy sweetness to liven up every spoonful.
• Unsalted Butter: Enhances flavor and prevents the oats from sticking, giving a delightfull buttery finish.
• Granulated Sugar: Lightens flavor by adding a minimal sweet touch which balances tart notes.
• Lemon Juice: Brightens the compote with a tangy kick that accentuates the berry flavors.
• Vanilla Extract: Infuses a warm aroma that completes the custard’s rich and smooth profile.

Ingredient Quantities

• 1 cup old fashioned rolled oats
• 1 cup whole milk
• 1 large egg
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsalted butter (for cooking the oats)
• 1 cup mixed berries (like blueberries, strawberries, raspberries or blackberries)
• 2 tablespoons granulated sugar (for the berry compote)
• 1-2 teaspoons lemon juice
• 2 tablespoons water

How to Make this

1. Crack the egg into a bowl and whisk it together with the whole milk, 1 tablespoon sugar, salt, and vanilla extract until well mixed.

2. Stir in the old fashioned rolled oats so that everything is evenly combined.

3. In a nonstick pan, melt the unsalted butter over medium heat.

4. Pour the oat and egg mixture into the pan and cook over medium low heat, stirring constantly so it doesn’t stick or burn.

5. Keep stirring until the mixture thickens into a creamy custard-like consistency; this should take about 5 to 7 minutes.

6. While the oats are cooking, put the mixed berries in a small saucepan along with 2 tablespoons granulated sugar, lemon juice, and 2 tablespoons water.

7. Bring the berry mixture to a simmer over medium heat and let it cook for around 5 minutes until the berries soften and the sauce thickens a little.

8. Stir the compote now and then, and if it gets too thick, you can add a bit more water.

9. Taste the berry compote and adjust the lemon juice if you’d like more tanginess.

10. Spoon the warm custard oats into bowls and generously top with your mixed berry compote, then serve immediately while its nice and warm.

Equipment Needed

1. A medium mixing bowl (for whisking the egg, milk, sugar, salt, and vanilla)
2. A whisk (to beat the mixture until well combined)
3. Measuring cups and spoons (to correctly measure the milk, sugar, lemon juice, and water)
4. A nonstick pan (for cooking the oat and egg mixture)
5. A spatula (to continuously stir the oats so they don’t stick or burn)
6. A small saucepan (for preparing the mixed berry compote)
7. A stirring spoon (for stirring the berry sauce)
8. Serving bowls (to present the warm custard oats topped with berry compote)

FAQ

Custard Oats With Mixed Berry Compote Recipe Substitutions and Variations

• Rolled oats: You can use quick oats if you’re in a pinch, but note that the texture might be a bit different.
• Whole milk: Try almond milk or oat milk for a dairy-free option, though it may change the creaminess a little.
• Egg: A mashed banana (about 1/4 cup) works as a substitute if you want to keep it vegan, but it may add a slight banana flavor.
• Granulated sugar (in the custard): Swap it with honey or maple syrup for a natural sweetener, but remember extra liquid might need to be adjusted.
• Unsalted butter: You can use coconut oil instead, which gives a hint of coconut flavor and works just as well for cooking the oats.

Pro Tips

1. Keep the heat low and stir constantly when you’re cookin the oats so they come out smooth and creamy instead of getting burnt or clumpy.
2. If your berry compote ends up too thick or sticky, add a smidge more water and a bit extra lemon juice to balance the sweetness and get it the way you like.
3. Use a nonstick pan for the oats, but also try to avoid constantly moving the mixture too much so it can set properly—it’s a delicate balance between smooth custard and scrambled eggs.
4. Taste as you go! Sometimes a little tweak in sugar or lemon juice can really make the dish pop, so don’t be scared to adjust the flavors to your liking.