SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST

Super Healthy Spicy Oatmeal Custard All-Day Breakfast image

Always looking for new ways to eat oatmeal - my staple breakfast -and still my favourite - I made this up this morning. Fueled me brilliantly for hours and was just wonderful to eat. Basically a nicely spiced porridge with added bran fibre, dried fruit and sweet seed, with a set topping of egg (white) custard and then creamy sweet yoghurt and your favourite jam/jelly or fruit to finish. Nearest similar taste I can think of would be to say that it's a bit reminiscent of 'Queen of Puddings' - which is also very nice :) It's terribly good for you, plus being low fat and low sugar you get more of it for the same amount of calories! Am having this tomorrow too :)

Provided by Ethan UK

Categories Breakfast

Time 18m

Yield 1 serving(s)

Number Of Ingredients 24

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Ingredients

56 g oatmeal (about 2 ounces)
365 g water (about 1.6 cups) or 365 ml water (about 1.55 cups or 12 1/2 fl.oz.)
1/2 teaspoon ground ginger (to taste)
1 dash ground cardamom, to taste (cautiously)
1 dash fresh ground cloves, to taste (incredibly cautiously)
1 dash fresh ground allspice, to taste
2 g millet seeds (about 2/3 teaspoon)
5 g sunflower seeds (about 1 teaspoon)
5 g currants (they're smaller so you get more of them per gram!) or 5 g raisins (about 1 tablespoon)
4 g wheat flakes (such as crushed up Weetabix, about 3/4 tablespoon)
5 g wheat bran (1 tablespoon) or 3 1/2 g oat bran (1 tablespoon)
2 1/2 teaspoons Splenda sugar substitute or 2 1/2 teaspoons sugar
1/4 teaspoon vanilla flavoring
2 large egg whites or 1 large egg
40 g nonfat milk (about 1 1/3 Fluid Ounces) or 40 ml nonfat milk (about 1 1/3 Fluid Ounces)
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
1/4 teaspoon vanilla flavoring
1 dash ground nutmeg
1 dash ground ginger
1 dash fresh ground cloves (cautiously again!)
23 g plain fat-free yogurt (about 1 tablespoon) or 23 g cream (about 1 tablespoon)
2 teaspoons granulated artificial sweetener or 2 teaspoons Splenda sugar substitute
2 teaspoons strawberry jam, to taste (or apricot or orange jam or marmalade or fresh fruit or fruit puree such as strawberries)
1 dash ground ginger

Steps:

Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
Add water.
In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
Dab the jam/jelly or fresh fruit in places across the top.
DEVOUR!
Of course --.
-- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
This is SO yummy! and it really is terribly good for you.
Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!