Cinnamon Oatmeal Breakfast Pudding
Submitted by happyzhangbo
Protein-packed cinnamon oatmeal pudding with eggs stirred right into the oats. Topped with dried cranberries and milk, this quick healthy breakfast is ready in 12 minutes.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
12 minThis isn’t your regular bowl of oatmeal. Whisked eggs go straight into the boiling water before the oats, turning a simple breakfast into something richer, creamier, and packed with protein.
Cinnamon and vanilla warm everything up, and the quick-cooking oats simmer into a thick, pudding-like consistency in about 5 minutes.
Top each bowl with a splash of cold milk, dried cranberries, and a sprinkle of sweetener.
It’s fast enough for a weekday morning and filling enough to keep the whole family going until lunch.
Kitchen Tips
- Whisk the eggs with milk, cinnamon, and vanilla before adding to the boiling water. This tempers them so they blend smoothly instead of scrambling.
- Use quick-cooking oats, not instant. Instant oats turn to mush; quick-cooking oats hold their texture and give the pudding body.
- Swap dried cranberries for raisins, chopped dates, or fresh berries depending on what you have.
- Use your preferred sweetener: sugar, honey, maple syrup, or a sugar replacement all work here.
Ingredients
Directions
Bring water and salt to boil in medium saucepan over high heat.
Whisk together eggs, ¼ cup (50 mL) milk, cinnamon and vanilla in medium bowl; stir into boiling water.
Reduce heat to medium-low.
Stir in oats.
Simmer until desired consistency, about 5 to 6 minutes, stirring occasionally.
Spoon into bowls; top each serving with milk, cranberries and sugar.
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