Cinnamon Oatmeal Breakfast Pudding
This quick breakfast recipe adds protein and calcium to the traditional oatmeal dish. Enjoy topped with fresh fruit or dried cranberries.

- Serves:
- 4
- Prep Time:
- 4 min
- Cook Time:
- 8 min
Ingredients
Nutrition Facts
- Calories
- 261
- Fat
- 8 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Sodium
- 260 mg
- Sugars
- 15 g
- Protein
- 13 g
- Fibre
- 3 g
- Carbohydrate
- 35 g
- 2 cups (500 mL) water
- 1/4 tsp (1.25 mL) salt
- 4 eggs
- 1/4 cup (60 mL) milk (1%)
- 1/2 tsp (2.5 mL) ground cinnamon
- 1/2 tsp (2.5 mL) vanilla extract
- 1 1/4 cup (315 mL) quick cooking oats (not instant)
- 1 1/3 cup (325 mL) milk (1%)
- 1/4 cup (60 mL) dried cranberries or raisins (optional)
- 4 tsp (20 mL) granulated sugar
Instructions
-
Bring water and salt to boil in medium saucepan over high heat.
-
Whisk eggs, 1/4 cup (50 mL) milk, cinnamon and vanilla in medium bowl; stir into boiling water. Reduce heat to medium-low.
-
Stir in oats. Simmer until desired consistency, about 5 to 6 minutes, stirring occasionally.
-
Spoon into four bowls. Top each serving with 1/3 cup (75 mL) milk, 1 tbsp (15 mL) cranberries and 1 tsp (5 mL) sugar.