Light and Healthy Oatmeal Soufflé

Who doesn’t love oatmeal?  Especially on these blustery, frigid winter days of current.  I cant think of anything more fitting than such a heartwarming, comforting dish.  A warm cup of oats and milk, sprinkled with cinnamon and spices, a quintessential cold weather snack, treat, or breakfast to be sure.  This version though, is rather light and lovely.  As well as healthy to boot.  Made with gluten free oats, dairy free milk and just three spoonful’s of sugar for the whole shebang, its a good for your body breakfast treat worthy of getting excited over.


1 cup of rolled oats (I used gluten free)

3 cups of non dairy milk (I used almond milk, though any kind of non dairy, or even dairy milk if you prefer, will work)

2 tablespoons of turbinado sugar (though I used brown sugar)

3 large eggs, the yolks separated from the whites

2 cups of mixed berries.  (I used blackberries and blueberries, though raspberries would also be fabulous)

1 tablespoon of finely grated lemon zest (essentially, using the smallest side of a cheese grater and grating the outer peel of a lemon)

Maple syrup, for serving

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  1. Preheat the oven to 350 degrees F.  Lightly grease a square baking dish.  Ideally on the smallish side, like 8×8 or 9×9.
  2. In a large saucepan, combine the oats, milk, and sugar.  Cook over moderate heat until brought to a slight simmer, about 10-12 minutes.  The consistency will thicken.  Remove from heat when finished.  Allow to cool slightly.
  3. Then stir the egg yolks into the oatmeal until well blended.  Add in the lemon zest.  And finally, gently spoon and stir in the berries.
  4. In a separate bowl, using an electric hand mixer, beat the three egg whites on medium speed until slightly stiff peaks form.  This takes about 3 minutes.
  5. Gently fold (aka stir) the egg whites into the oatmeal until just combined.  Do not overmix.
  6. Spoon the finished oatmeal mixture into the baking dish.
  7. Bake about 30 minutes, until light golden brown and with a slightly puffed looking texture.
  8. Enjoy warm.  I recommend eating with maple syrup on top, as well as a dusting of confectioners sugar might be nice and some additional berries.

This recipe can serve 3-4 people.

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