Oatmeal Souffle

Light and fluffy oatmeal??  It's true!!  Make a big batch of this and you'll have breakfast or a "sweet" treat at the ready.  Oatmeal Souffle is great right out of the oven, but even better chilled!


  • 1 cup extra thick rolled oats
  • 3 cups vanilla almond milk
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 3 eggs, separated
  • 1-1/2 cups berries (blueberries & raspberries work well)
  • 1/2 teaspoon lemon zest


  1. In a saucepan, cook oats, almond milk, cornstarch and salt for about 15 minutes over medium - medium/high heat until thick.  Remove from heat.
  2. Once the oats have cooled, quickly stir in the egg yolks and lemon zest.  Stir in the berries.
  3. Preheat oven to 350.  Lightly spray a 2 quart casserole dish with cooking spray.
  4. Beat egg whites until semi-stiff peaks form.
  5. Gently fold the egg whites into the oat mixture and transfer to the casserole dish.
  6. Bake for 30 minutes. 

4 servings, 219 calories, 9.2g fat, 6.5g sugar, 9.4g protein