Meal: Breakfast
Dietary Type: Omnivore, Vegetarian
Prep Time: 5 Minutes
Cook Time: 5-10 Minutes
Serves: 2

The Dish
Oatmeal in and of itself is already a delicious and nutritious way to start your day—and it comes with the added bonuses of being fast, easy to make, and endlessly customizable. So, adding an egg (or an egg substitute!) to this wholesome breakfast food only makes a good thing even better. The end result is not only a boost in protein and healthy fat, but also a rich, creamy, custardy texture that takes oatmeal to a whole new level. 

This oatmeal can be tailored to your personal tastes in many ways: use any kind of milk you prefer, change up the spices or extracts, or use any kind of sweetener in place of the maple syrup. Top it with any dried/fresh/frozen fruits, nuts or seeds, nut or seed butters, chopped dark chocolate, yogurt, coconut—just to name a few—that you desire.

This can also be made in advance, and kept stored in the fridge. Additional milk may be required when reheating, as it does thicken substantially after being refrigerated.  

Ingredients
1 large egg
1 tsp (5 ml) unsweetened almond milk (for egg mixture)
1 cup (~237 ml) unsweetened almond milk (for oats)
½ cup (49.5 g) rolled oats
1 tbsp (15 ml) pure maple syrup, or to taste
½ tsp (2.5 ml) vanilla extract
½ tsp (1 g) ground cinnamon
Pinch of ground nutmeg
Pinch of salt

Preparation

• In a small bowl, whisk together egg and 1 tsp (5 ml) of unsweetened almond milk until thoroughly combined. Set aside.
• In a small pot, mix together 1 cup (~237 ml) unsweetened almond milk, rolled oats, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Bring to a boil over medium-low heat, stirring often. Cook 3-5 minutes, or until oats begin to thicken slightly.
• Gradually pour egg mixture into the oats, stirring constantly. Cook an additional 3-5 minutes, continuing to stir constantly, until oatmeal is thick and creamy. Serve warm, with any desired toppings. Keep leftovers stored in the refrigerator.

Vegan Option: A vegan egg replacer may be used in place of the egg. This can result in a thicker oatmeal, but may not be as creamy or custardy. 

Flavor Combination Ideas: A few different flavor combos to try! Add the toppings, spices, and/or extracts to taste. And we'd love to hear your ideas, so leave them below!

• Oatmeal-Raisin Cookie Flavor: In addition to the cinnamon and nutmeg, add a pinch of cloves to the oatmeal. Top with raisins and chopped walnuts.
• Tropical Oatmeal: Use unsweetened coconut milk in place of the almond milk, and leave out the cinnamon. Top the finished oatmeal with chopped dried mango, shredded coconut, and chopped unsalted macadamia nuts.
• Strawberries and Cream Flavor: Leave out the cinnamon and nutmeg. Top with sliced fresh or frozen strawberries, plain whole milk Greek yogurt, and an extra drop or two of vanilla extract. 
• “Trail Mix” Oatmeal: Top oatmeal with dried cranberries, chopped dried apricots, sunflower seeds, pumpkin seeds, and sliced almonds.
• Peanut Butter and Chocolate Flavor: Add peanut butter to the oatmeal while still warm and stir in some chopped dark chocolate just before serving. Conversely, add 1 tbsp (17g) of cocoa powder (or to taste) to the oatmeal while cooking, and top with peanut butter just before serving.