Custard Oatmeal

4.77 from 13 votes

This post may contain affiliate links. Please read our disclosure policy.

Where👏are👏my👏custard👏besties at?! I love custard so much that If given the choice, I would happily swim in a pool that’s filled with it lol. This delicious breakfast is prepared with simple ingredients and has the perfect creamy texture. This recipe is rich in taste, thanks to the addition of a whisked egg, which is what creates that custard-like consistency. Whether you’re looking for a healthy breakfast or a yummy treat to indulge in, this Custard Oatmeal will be your new go-to morning meal!

Custard Oatmeal

Why You’ll Love Custard Oatmeal

Once you try this Custard Oatmeal, traditional oatmeal just won’t cut it anymore. Not only does my recipe take less than 10 minutes, but also it’s packed with more protein than regular oatmeal! With the velvety texture and endless 🍓 topping options, this breakfast treat is adjustable for nearly any palate.

How to Prepare Custard Oatmeal

🔥 In a pot on medium-high heat, combine equal parts of water and quick-cooking rolled oats.

💦 Stir continuously until the mixture thickens, becomes creamy, and the water evaporates.

🥚 Reduce the heat to low and add very cold water to lower the temperature and prevent scrambling the egg.

✨ Whisk in one beaten egg vigorously until the mixture reaches a thick, custard-like consistency.

🍓 Pour the mixture into a bowl and top it with your favorite fruits, seeds, or toppings. Enjoy your Custard Oatmeal!

Nonna’s Tip

Any rolled oats will work in this recipe but you may need to add more water as some oats are larger than others. Steel-cut oats will not work, as they require longer cooking times.

Custard Oatmeal

Variations and Substitutions for Custard Oatmeal

Feel free to mix and match these variations to suit your taste preferences and dietary needs, creating endless possibilities for delicious Custard Oatmeal! I have not tried all of these alternatives, so you may need to experiment and adjust the quantities.

  1. Instead of using water, you can use 🥛 milk (dairy or plant-based) for added creaminess and flavor.
  2. Boost nutrition by adding ingredients such as chia seeds, hemp seeds, flaxseeds, or wheat germ.
  3. Incorporate protein powder or Greek yogurt into the Custard Oatmeal for extra protein. However, you may need to adjust the liquid and experiment.
  4. Get creative with toppings, such as fruits, nuts, shredded 🥥 coconut, chocolate chips, granola, peanut butter, jam, or whatever you’d like!
  5. Feel free to experiment with flavored extracts in your Custard Oatmeal such as coconut extract, almond extract, or maple extract.

More Custard Recipes

If you love custard, be sure to try my Custard Cookie Cake as well as my Custard Baklava 🤤 along with some of the other options below.

Best Served With

  • Coffee or tea 🫖
  • A side of Greek yogurt
  • A spoonful of 🥜 peanut butter, almond butter, or cashew butter

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of oatmeal can I use?

Any rolled oats will work in this Custard Oatmeal recipe. Steel-cut oats will not work, as they require longer cooking times. If you’re using regular rolled oats you may need to double the water as they are larger and will take a bit longer to break down.

What type of toppings do you suggest?

You can certainly use any toppings you love, including berries, nuts, seeds, nut butters, chocolate chips and more!

How can I make the oatmeal sweeter?

You can certainly use maple syrup or honey to make the Custard Oatmeal sweeter. Alternatively, you can use sweeteners like honey, agave, or a keto-friendly option as well.

Custard Oatmeal

Custard Oatmeal

Start your day with this comforting and nutritious bowl of creamy Custard Oatmeal. This delicious breakfast is prepared with simple ingredients and has the perfect flavor.
4.77 from 13 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • ½ cup rolled oats, I used quick cooking
  • ½ cup water , + an additional 1/3 cup cold water
  • 1 pinch salt
  • 1 egg , whisked
  • 1 teaspoon vanilla bean paste or extract , optional


  • In a pot on the stove on medium-high heat add the water and the rolled oats — equal parts of each.
  • Stir the whole time until it’s nice and thick and creamy and the water has evaporated.
  • Note: if you're not using quick cooking rolled oats, you will need to add more water as larger oats take longer to break down and absorb more water.
  • Reduce the heat to low and add 1/3 cup very cold water + 1 whisked egg. Whisk vigorously until a thick custard-like consistency.
  • Note: We add cold water so that we can bring down the temperature and avoid scrambling the egg.
  • Stir in vanilla bean, vanilla bean paste, or pure vanilla extract off the heat.
  • Pour into a bowl and top it off with any fruits, seeds, or toppings you love. Enjoy



Calories: 228kcal, Carbohydrates: 28g, Protein: 11g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 110mg, Potassium: 213mg, Fiber: 4g, Sugar: 1g, Vitamin A: 238IU, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi! I live this recipe! It has been a while since I made it, but I remember you mentioning you can add milk to it, I just can’t find the post! Please let me know when the milk would be added.

  2. 5 stars
    I love oatmeal, I love egg custard, what’s not to love about this recipe. I added a pinch of nutmeg, yum. It thickens more as it cools so next time I’ll stop cooking a little runnier than custard consistency. And I might try adding some vanilla extract. Definitely a keeper recipe.