Baked Oatmeal Soufflé Recipe

Oatmeal souffle
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Yield: 6 soufflés
Nutrition Facts (per serving)
186 Calories
5g Fat
28g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 186
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 101mg 34%
Sodium 149mg 6%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 7g
Vitamin C 0mg 0%
Calcium 93mg 7%
Iron 1mg 6%
Potassium 163mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most baked oatmeal recipes are dense, like a baked oatmeal cookie. This baked oatmeal soufflé truly lives up to its soufflé name. First, the oatmeal is cooked on the stove. Then you add flavorings, egg yolks, and finally beaten egg whites. The result is a baked oatmeal soufflé that is as light and airy as any soufflé. Using demerara or turbinado sugar on top of this baked oatmeal soufflé gives the topping great color, texture, and flavor because the sugar crystals are bigger than regular sugar.


  • Cooking spray, or butter, for greasing

  • 1 cup milk

  • 1 tablespoon unsalted butter

  • 3/4 cup rolled oats

  • 1/3 cup brown sugar, packed

  • 1/4 cup Greek yogurt

  • 3 large eggs, separated

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 cup demerara sugar, or turbinado sugar

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F. Butter 6 ramekins, or spray with cooking spray.

  2. Place milk and butter in a small saucepan, and bring to just boiling. Add rolled oats, and reduce heat to medium-low. Cook oatmeal, stirring occasionally, until nearly all the liquid is absorbed.

  3. Remove oatmeal from heat. Stir in the brown sugar, Greek yogurt, egg yolks, cinnamon, and salt.

  4. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into oatmeal mixture. Spoon the oatmeal soufflé mixture into prepared ramekins. Sprinkle with demerara sugar. Bake 12 to 20 minutes, until golden and puffy. The baking time will depend on the size and shape of the ramekins.


  • If the idea of making a soufflé (at breakfast time, of all things!) is daunting, do not worry. It seems complicated, but it's a simple process to make your souffle gorgeous and fluffy. Before you start, try reading a step-by-step guide on how to make a perfect soufflé.
  • Oatmeal has been long known for being comfort food, as well as a healthy breakfast. There are lots of reasons why you should consider starting your day with oatmeal:
  • Oats contain both soluble and insoluble fiber. Soluble fibers form a viscous gel that helps to lower cholesterol and stabilize blood glucose levels. The insoluble fiber in oats helps provide a “moving” experience by curtailing constipation and improving intestinal health. What a delicious way to make your heart and colon smile.
  • Oats make an easy, balanced breakfast. One cup of cooked oatmeal contains about 150 calories, four grams of fiber (about half soluble and half insoluble), and six grams of protein. To boost protein further, my favorite way to eat oatmeal is with a swirl of almond butter nestled within. This powerful combo will keep you away from that mid-morning visit to the vending machine.
  • Oats provide important minerals. Nutrient-rich oatmeal contains thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron.
  • Oats are naturally gluten-free, but check with manufacturers to ensure that their products are not made using the same equipment as other potentially contaminating grains. (Always purchase gluten-free products from reputable companies and read food labels carefully.)
  • Oats could help you control your weight by keeping you feeling fuller longer. Sadly, carbs are often shunned and feared by those looking to drop a few pounds, yet choosing whole grains could squash hunger and simultaneously provide that pleasant “ahhhh” feeling carb-lovers crave. But, as with any other food, be mindful of portion sizes.

Recipe Variation

  • Use light brown sugar for the topping instead of demerara or turbinado sugar.