Oat Bran Breakfast How You Should Be Doing
  • Breakfast

Oat Bran Breakfast How You Should Be Doing

I've fallen out of a good breakfast routine in the last few years since having kids – mornings feel busy, I'm usually not very hungry, and more often than not, I just start the day with a coffee and a few nibbles of whatever the girls are having for breakfast. Not ideal. But our good friend OAT BRAN is bringing me back! It's creamy and soothing, like a porridge. Kind of reminds me of Malt O' Meal from when I was a kid! It takes so little time to cook. Like, 3 minutes or less. The oat bran alone has 7 grams protein and 7 grams of fiber per serving, plus even more if you cook it into a creamy delight with milk and eggs and add some fruit, which I definitely do!

High protein, high fiber – I love this oat bran for breakfast! Creamy and soothing + quick and easy to make!

3 servings

~5 min

Ingredients

  • Oat Bran1 cup
  • Water1¾ cups
  • Milk1 cup
  • Salt1 pinch
  • Eggs, beaten optional×2
  • Maple Syrup2 tbsp
  • Butter, for serving optionalto taste
  • Fruit, for topping optionalto taste

Instructions

  1. Simmer the Oat Bran

    In a small saucepan, simmer the oat bran, water, milk, and salt. Cook until thickened, 2-3 minutes.

  2. Add the Eggs

    Pour the eggs in and stir continuously over low heat until incorporated (if it’s too hot, the eggs will scramble, so make sure to stir vigorously and continuously to work them in gradually). I usually do this for 1-3 minutes until I feel that they’ve been heated enough to be cooked. You can use a whisk or a wooden spoon.

  3. Finish and Serve

    Stir in maple syrup and more water or milk if needed. Serve with butter on top, raspberries, and a drizzle of maple syrup if you want!

Notes

If undercooked eggs are a concern, you’ll want to make sure you heat the oat bran up to 165 degrees in order to eliminate any salmonella risks with the eggs. For a protein boost alternative, I also sometimes add collagen protein powder to this! The longer you keep the oat bran over heat, the more it will thicken and absorb moisture. I often add more water or milk after adding the eggs, right before serving, to make sure it stays creamy and doesn’t get gloppy. The texture reminds me of cream of wheat!

Recipe from pinchofyum.com

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