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
Ingredients
- 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
Method
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Preheat the oven to 180°C. Rub butter inside a 2L baking dish and grease well.
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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.
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While the porridge is cooling, whip the egg whites in a medium-sized bowl with a whisk until they form stiff peaks.
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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.
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Bake in the oven for 30-40 minutes, or until the soufflé mixture has puffed and is golden brown.
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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.
