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A glass of layered blackberry overnight oats topped with a vibrant blackberry compote and a fresh mint sprig.

Custard Oats with Mixed Berry Compote

A comforting and creamy bowl of oats infused with a delicate custard flavor, perfectly paired with a vibrant, naturally sweet mixed berry compote. A delicious and wholesome way to start your day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Mixed Berry Compote
  • 1.5 cup mixed berries fresh or frozen (strawberries, blueberries, raspberries)
  • 1 tbsp maple syrup or honey (optional, adjust to taste)
  • 1 tsp lemon juice
  • 1 tbsp water
For the Custard Oats
  • 1/2 cup rolled oats old-fashioned (not instant)
  • 1.5 cup whole milk or your preferred milk alternative
  • 1 large egg yolk
  • 2 tbsp granulated sugar or to taste
  • 1/4 tsp vanilla extract
  • Pinch salt

Equipment

  • Medium saucepan
  • Small saucepan
  • Whisk
  • Small Mixing Bowl
  • Serving bowls

Method
 

Prepare the Mixed Berry Compote
  1. Combine the mixed berries, maple syrup (if using), lemon juice, and water in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
  3. Remove from heat and set aside. The compote will thicken further as it cools.
Make the Custard Oats
  1. In a medium saucepan, combine the rolled oats, milk, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
  2. While the oats are simmering, whisk together the egg yolk, granulated sugar, and vanilla extract in a small mixing bowl until well combined and slightly pale.
  3. Carefully temper the egg yolk mixture: Spoon about 1/4 cup of the hot oat mixture into the egg yolk mixture, whisking constantly to prevent the egg from scrambling.
  4. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining oats, whisking continuously.
  5. Continue to cook over low heat, stirring constantly, for another 3-5 minutes, until the oats are creamy and thickened to a custard-like consistency. Do not boil once the egg is added.
  6. Remove the custard oats from the heat.
Serve
  1. Divide the hot custard oats between two serving bowls.
  2. Spoon a generous amount of the warm mixed berry compote over each bowl of oats.
  3. Serve immediately and enjoy!

Notes

For an extra touch of richness, a pat of butter can be stirred into the oats at the very end. Feel free to garnish with fresh berries, a sprinkle of nuts, or a drizzle of extra maple syrup. Leftover compote can be stored in an airtight container in the refrigerator for up to 3-4 days. Leftover oats are best enjoyed fresh, but can be reheated with a splash of milk.