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+ servings

Oatmeal Souffle with Berries


  • 1 cup extra-thick rolled oats
  • 3 cups whole milk
  • 2 Tbsp natural sugar
  • pinch of kosher salt
  • 3 large eggs, separated
  • 2 cups mixed raspberries and blueberries
  • ½ tsp finely grated lemon zest
  • powdered sugar, for dusting (optional)
  • maple syrup, for serving (optional)


  • Preheat the oven to 350° F
  • Prepare a 2-quart baking dish
  • In a large saucepan, combine the oats, milk, turbinado sugar, and salt and bring to a simmer.
  • Cook over moderate heat, stirring occasionally until thickened to a porridge consistency (~ 15 minutes)
  • Remove from the heat; let cool slightly.
  • Working quickly, stir the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest.
  • With a stand or hand mixer, beat the egg whites at medium speed until medium-stiff peaks form (~ 3 minutes)
  • Gently fold the whites into the oatmeal just until combined.
  • Scrape the mixture into the prepared dish and bake for about 30 minutes, until golden and puffed. Dust with confectioners’ sugar and serve hot with the remaining 1 cup of berries + maple syrup, if desired