Hearty Apple Oat Custard
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.3
- Total Fat: 5.7 g
- Cholesterol: 159.4 mg
- Sodium: 87.1 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 5.4 g
- Protein: 7.5 g
View full nutritional breakdown of Hearty Apple Oat Custard calories by ingredient
Introduction
A healthy, protein-rich pudding that tastes like custard pie. I created this to make sure I always had hearty food at the ready after my little boy was born. This dish is not sweet, relatively speaking, so add a bit more honey or sugar if you prefer sweet foods. A healthy, protein-rich pudding that tastes like custard pie. I created this to make sure I always had hearty food at the ready after my little boy was born. This dish is not sweet, relatively speaking, so add a bit more honey or sugar if you prefer sweet foods.Number of Servings: 8
Ingredients
-
2 Cups of Rolled Oats
1 Cup of Almond Milk
1 Apple, diced small
6 Large Eggs
1/3 Cup of Honey
a dash of salt
a dash of nutmeg
cinnamon to taste
note: lots of different fruits work well in this dish. Use 2 bananas instead of the apple for a dish that tastes a lot like banana bread!
Directions
Makes 8 modest servings (about 180 calories each).
You will need an 8- or 9-inch glass baking dish. (You can go with a 13-inch rectangular glass dish if you double this recipe.)
Preheat the oven to 375 degrees.
Begin by putting the oats in a medium non-stick saucepan. Add just enough water to the oats to cover (a lot less water than you would normally use to cook oats). Stir in the salt.
Turn the heat to medium and stir the oats constantly as they cook. Allow them to cook just long enough to absorb all of the water.
Turn off the heat. Add most of the cinnamon and half of the almond milk to the oats. Stir in the chopped apple bits. Mix well.
In the baking dish, crack all of the eggs and fork-whip them until slightly frothy.
Making sure the oat mixture is relatively cool enough not to cook the eggs, add the oat mixture and the remainder of the almond milk into the eggs and mix together well.
Sprinkle the last of the cinnamon on top of the egg-oat mixture. Sprinkle the nutmeg on top as well.
Bake in the oven for approximately 32 to 35 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and leave to cool to room temperature. Eat a piece, refrigerate the rest!
Number of Servings: 8
Recipe submitted by SparkPeople user NTHMOST.
You will need an 8- or 9-inch glass baking dish. (You can go with a 13-inch rectangular glass dish if you double this recipe.)
Preheat the oven to 375 degrees.
Begin by putting the oats in a medium non-stick saucepan. Add just enough water to the oats to cover (a lot less water than you would normally use to cook oats). Stir in the salt.
Turn the heat to medium and stir the oats constantly as they cook. Allow them to cook just long enough to absorb all of the water.
Turn off the heat. Add most of the cinnamon and half of the almond milk to the oats. Stir in the chopped apple bits. Mix well.
In the baking dish, crack all of the eggs and fork-whip them until slightly frothy.
Making sure the oat mixture is relatively cool enough not to cook the eggs, add the oat mixture and the remainder of the almond milk into the eggs and mix together well.
Sprinkle the last of the cinnamon on top of the egg-oat mixture. Sprinkle the nutmeg on top as well.
Bake in the oven for approximately 32 to 35 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven and leave to cool to room temperature. Eat a piece, refrigerate the rest!
Number of Servings: 8
Recipe submitted by SparkPeople user NTHMOST.