Breakfast Pudding
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Breakfast Pudding

Submitted by: Susan Becker

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Servings: 1

This is my new favorite breakfast! With a little prep at the beginning of the week, it's so quick to prepare every morning, and it's so satisfying.


    3/4 c. cooked steel cut oats

    2 tsp. cinnamon

    1 dsh. nutmeg

    2 egg

    1/2 oz. walnuts

    1 tbsp. ground flax seeds


Heat cooked steel cut oats in a small saucepan. Stir in cinnamon, nutmeg, and any other spices that you like. When the mixture is bubbly, crack 2 eggs into the pan. Stir quickly and constantly, until the eggs are cooked and the mixture is smooth and thick. Transfer to a bowl and add the chopped walnuts and flax seed meal.

*I prep a big batch of steel cut oats every week to make this easy to prepare every morning. I combine 1 cup steel-cut oats with 1 cup coconut milk and 3 cups water (you can use 4 cups water if you don't like coconut milk). Bring to a boil, then reduce the heat and simmer for 18 minutes, stirring occasionally so it doesn't scorch on the bottom. Turn off the heat and let the pot sit, stirring occasionally, until the oats are at room temperature. Put them in a container, and store in the fridge. This make about 4 cups cooked oats, enough to last all week.

**With the coconut milk and cinnamon, this is sweet enough for me. If you want it sweeter, you can add a small amount of honey or maple syrup, a bit of vanilla extract, or even some mashed banana.