Oatmeal Berry Soufflé

Serve up a showstopper!

Thought a soufflé might be a tad tricky to pull off? Think again – this delicious oatmeal berry soufflé is a healthy, delicious and very impressive addition to your weekend brekkie routine. Combining low-GI oats with protein-rich eggs and antioxidant-packed berries, this is an all-rounder that’ll set you up until lunchtime and beyond!

Makes: 4-6


  • 1 cup rolled oats
  • 3 cups milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla paste, or the seeds from one vanilla bean
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • Pinch of salt
  • 3 Yallamundi Farm Organic eggs, separated
  • 1 cup fresh or frozen berries of your choice
  • Butter for greasing
  • Extra berries, ground cinnamon, greek yoghurt and maple syrup to serve


  1. Preheat the oven to 180°C. Rub butter inside a 2L baking dish and grease well.

  2. In a large saucepan combine the rolled oats, milk, maple syrup, spices and salt. Stir well and cook over medium heat, stirring occasionally, until the porridge has thickened – around 10 to 15 minutes. Remove the porridge from the heat and allow it to cool slightly.

  3. While the porridge is cooling, whip the egg whites in a medium-sized bowl with a whisk until they form stiff peaks.

  4. Stir the egg yolks into the slightly cooled porridge mixture, then fold in the egg whites. Gently fold through the berries and pour into the greased baking dish.

  5. Bake in the oven for 30-40 minutes, or until the soufflé mixture has puffed and is golden brown.

  6. Remove from the oven and serve hot or warm with extra berries, a sprinkle of ground cinnamon, a dollop of greek yoghurt and maple syrup to taste.