SERVES 4 · VEGETARIAN, GF, DF ADAPTABLE
I originally saw a recipe for an oatmeal soufflé in Food & Wine magazine and instantly knew it would be delicious and a welcome change from baked oatmeal. Oatmeal soufflé is not like a bowl of oatmeal; it’s light, fluffy, and creamy on the inside, with a dry exterior. This version is like a pumpkin pie meets fluffy oatmeal. Try it with sautéed apples or pears for a warm and delicious breakfast.
Unrefined coconut oil or unsalted butter (not DF), for pan
1 cup certified GF old-fashioned rolled oats
2½ cups whole milk (not DF), unsweetened almond milk (here), or coconut milk (or a combination of any of these)
½ cup pure pumpkin puree (not pumpkin pie filling)
3 tablespoons pure Grade A maple syrup
2 teaspoons pumpkin pie spice (see headnote)
¼ teaspoon sea salt
3 large eggs, separated
Apple compote, fresh fruit, and/or maple syrup, for serving (optional)
1. Preheat the oven to 350°F and generously grease a 9- to 10-inch skillet or baking dish.
2. In a large saucepan, combine the oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt and bring to a simmer. Cook over medium heat, stirring occasionally, until thickened to a soft porridge consistency, about 15 minutes. Remove from the heat and allow to cool slightly, about 5 minutes.
3. Working quickly, stir the egg yolks into the oatmeal until well blended.
4. In a large bowl or using an electric mixer, whisk the egg whites at medium speed until medium-stiff peaks form, 2 to 3 minutes. Using a spatula, gently fold the whites into the oatmeal until just combined. You don’t want to see big clumps of white, but you don’t want to deflate all the egg whites, either.
5. Pour the mixture into the prepared skillet or baking dish and bake for 30 to 40 minutes, until golden and puffed. If using a nondairy milk, the soufflé will not get as golden, but it will still be delicious. Serve warm with your desired accompaniments, although I have eaten this cold the next day and it is quite good!
Note: If you are out of pumpkin pie spice, mix together 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground nutmeg
TIP: Pumpkin is rich in carotenoids, a powerful class of phytonutrients and antioxidants that give the gourd its orange color. Carotenoids, including beta-carotene, support the health of your eyes and skin and boost the immune system.