Banana custard oatmeal is the perfect complete breakfast to start the day. You get your carbohydrates, protein and fat, all in one delicious filling bowl.
I’ve shared this recipe in the past, but I just have to share it again. It is my favorite breakfast E-V-E-R!
What is custard oatmeal?
Are you familiar with custard oatmeal? There’s a chance I made up that name… maybe? No matter the name, it’s the perfect way to describe the egg cooked into oatmeal deliciousness. It offers up this creamy goodness you just can’t get with plain oatmeal.
Seriously, I’ve trained myself so that now a plain (aka non egg filled) bowl of oatmeal just leaves me wanting more. I’ve been making these delicious creamy oatmeal bowls for at least 6+ years and still love it every bit as much as that first bite.
The idea is that you cook your oatmeal (on the stove top) until it’s just about done, then add the eggs into the oatmeal and whisk away as it cooks. Whisking is important so you aren’t left with scrambled eggs in your oatmeal, just fluffy and creamy goodness. The banana adds sweetness and masks the egg flavor, if you don’t want to taste the eggs. I always add peanut butter or a nut butter to my bowl. It just takes it over the top!
The kids love it, and even my hubby has been enjoying it a bit more. He’s not much of a banana fan, so he loads his bowl with up peanut butter and granola too.
I hope this breakfast adds a new twist to your typical breakfast oatmeal bowl!
After you try this banana custard oatmeal, give my banana egg white oatmeal a try too!
Banana Custard Oatmeal
Ingredients
- 2/3 cup old fashioned oatmeal (you can use any oats here – adjust the cooking time as needed)
- 2 cups water
- 1 ripe banana sliced
- 1/4 tsp sea salt
- 1 tsp vanilla
- 3 eggs
- 1 tbsp coconut oil optional
Instructions
- Add the oatmeal, water, banana, sea salt and vanilla to a small pot and place over medium-high heat.
- Cook for 10 minutes, stirring occasionally.
- Crack the eggs into a bowl.
- When the oatmeal is just about done, add the egg (and optional coconut oil) and begin to whisk constantly. Keep whisking and cooking until the oatmeal looks fluffy, creamy and you can no longer see any uncooked egg (about 2-3 minutes).
- Serve with your favorite oatmeal toppings!
Not a banana fan? Give this cinnamon roll custard oatmeal a try instead!
I would love to hear your thoughts on custard oatmeal! Have you ever tried it? What are your go-to oatmeal toppings?
Heather
7 comments
I love going camping and having for breakfast a great banana oatmeal. Do you think it will resist without any refrigeration?
Hey Nigel! I wouldn’t save it without refrigeration because of the cooked egg.
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