Pomegranate Lime Oat Soufflé

Up your breakfast game by turning your morning oats into a pomegranate lime souffle

Pomegranate Lime Oat souffle

This pomegranate lime oat soufflé is the type of breakfast you whip up over the weekend. It’s a bit too time intensive and finicky for during the week when you have time constraints. The lime, coconut and pomegranate are delicious together and create a creamy oat dish that is a “high end” version of regular baked oats.

If you can’t find pomegranates, replace them with berries and garnish with whatever extra toppings you have in your pantry.

Bake it in a large dish for a family style meal or in mini ramekins for easy to serve individual portions.

Pomegranate Lime Oat souffle
Pomegranate Lime Oat Soufflé
Print Recipe
Dairy Free | Gluten Free | Nut Free A fancy take on baked oatmeal, this oat souffle has pomegranate and limes. Garnish with coconut and maple syrup for a lazy weekend breakfast.
Servings
4-6 servings
Servings
4-6 servings
Pomegranate Lime Oat souffle
Pomegranate Lime Oat Soufflé
Print Recipe
Dairy Free | Gluten Free | Nut Free A fancy take on baked oatmeal, this oat souffle has pomegranate and limes. Garnish with coconut and maple syrup for a lazy weekend breakfast.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
You will also need
Servings: servings
Instructions
  1. Preheat the oven to 350˚ and grease a medium sized baking dish.
  2. In a large saucepan, combine the oats, almond milk, salt and sugar. Bring it to a gentle simmer and cook for about 15 minutes until the oats soften and the mixture begins to thicken. Remove the pot from the heat.
  3. Separate the eggs. Using a stand or electric mixer and a whisk attachment beat the egg whites until stiff peaks form.
  4. Separate the eggs. Using a stand or electric mixer and a whisk attachment beat the egg whites until stiff peaks form.
  5. Gently fold the egg whites and lemon zest into the oat mixture until just incorporated. Do not over mix. Fold in the pomegranate arils.
  6. Pour the mixture into your prepared pan and bake for 20-30 minutes or until the top is just puffed and golden.
  7. Pour a bit of maple on the top and garnish the top with more pomegranate, toasted coconut etc.
  8. Serve immediately.
Recipe Notes

Nutrition based on 6 servings excluding toppings: 148 calories | 20g carbs (9g sugar) |6g protein | 5g fat

You can bake the soufflé in ramekins for single serve portions. Watch the cooking time as it will cook faster.

Pomegranate arils can be replaced by 1-2 cups of berries.

You can replace the almond milk with whole milk if you want it to be dairy.

If you are gluten free, ensure the oats are gluten free.

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Recipe adapted from Sprouted Kitchen

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. A Wits University graduate, she earned a Bcom (Hons) (Cum Laude) in Business Management. She’s a writer, runner and passionate about the 3 f’s – food, fashion and fitness. When she’s not inhaling the latest news, trends and ideas you can find her in the kitchen figuring out how to turn a broccoli head into a meal.
Zissy Lewin
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