Egg yolk — 1 large. Vegan swap: 1 tablespoon cornstarch whisked with 2 tablespoons water, added off heat.
Vanilla extract — 1 teaspoon.
Pinch of salt.
Butter or neutral oil — 1 teaspoon (optional).
Mixed berries — 2 cups (fresh or frozen).
Lemon juice — 1 tablespoon.
Sugar or honey — 2–3 tablespoons.
Cornstarch — 1 teaspoon.
Yogurt, nuts, or seeds — for topping (optional).
Instructions
Custard oats: In a medium saucepan, combine the milk, vanilla, and salt. Bring to a gentle simmer, then stir in the oats. Reduce heat and cook, stirring often, for 6–8 minutes until the mixture is thick and creamy.
Finish the custard: Remove from heat. If using an egg yolk, whisk it with a splash of hot milk to temper, then whisk the yolk mixture back into the oats. Return to very low heat for about 30 seconds, stirring constantly. This helps the custard stay smooth; avoid a full boil to prevent curdling. Stir in butter if using.
Berry compote: In a small saucepan, simmer berries with lemon juice and sugar for 6–8 minutes, mashing a few berries as they cook to release juices. If you like a thicker sauce, stir in the cornstarch slurry and cook 1–2 minutes until glossy and softly thickened. Remove from heat.
Assemble: Scoop the creamy oats into bowls. Spoon warm berry compote over the top and swirl through. Finish with yogurt, nuts, or seeds if you like a little extra crunch.
