Oatmeal Souffle RECIPE

Ingredients

• 1 cup regular, not 5-minute, rolled oats
• 3 cup whole milk
• 2 Tbsp turbinado sugar (raw sugar)
• Pinch of Salt
• 3 large eggs, separated
• 2 cups mixed raspberries and blueberries
• 1/2 tsp lemon zest, finely grated
• Confectioner's sugar for dusting
• Mable syrup for serving (Optional)

Instructions

Step 1
1. Preheat oven to 350F
2. Butter a 2-quart baking dish
Step 2
3. In a large saucepan, combine the oats, milk, turbinado sugar and salt, bring to a simmer.
4. Cook over medium heat, stirring occasionally, until thickened to a porridge consistency, about 15 minutes.
5. Remove from the heat, let cool slightly.
Step 3
6. Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest.
Step 4
7. In a large bowl, using a hand mixer, beat the egg whites at medium speed until medium-stiff peaks from, about 3 minutes.
8. Gently fold the whites into the oatmeal just until combined.
9. Scrape the mixture into the prepared dish and bake for about 30 minutes, until golden and puffed.
10. Dust with confectioner's sugar and serve hot with the remaining 1 cup of berries and maple syrup, if desired.