Oatmeal Souffle'

If I tell my 7-year-old-son, the night before I’m planning on making Oatmeal Souffle’ for breakfast, he becomes overly enthused, tapping me on the shoulder, arousing me from my 5am slumber demanding to know, “When, oh, when are you going to get up and make your fabulous Oatmeal Souffle’, Mommy? I can’t wait any longer!” Sarah, 12, has decided it’s time for her to memorize recipes of her favorite foods, and this recipe is at the top of her list. This recipe is going to be one of those “memory foods” – soul foods – which I hope they’ll continue to make for their children.

Oatmeal Souffle

  • 2 cups milk
  • 4 T butter
  • 1 1/2 cup oatmeal (never quick-cooking!)
  • 2/3 cup cream cheese (5 oz.) (or yogurt-cheese, kefir cheese or ricotta)
  • 1/2 tsp sea salt
  • 1/4 cup raw sugar (rapadura, muscavado)
  • 1/2 tsp freshly ground nutmeg (never use preground)
  • 3/4 tsp cinnamon
  • 6 eggs, separated
  • 1 cup finely diced dates
  • 1 cups finely chopped pecans

Butter and lightly sugar a 9×13 glass casserole dish OR a 3 qt “Le Creuset oval gratin” (preferred)


Heat milk and butter just to a gentle simmer.
Slowly add oatmeal, stirring constantly, cooking 5 minutes.

Remove from heat adding cream cheese, salt, sugar, nutmeg and cinnamon. Stir briskly to blend. Beat egg yolks, whisking to lemon yellow and thick; add to oatmeal. Stir in dates and nuts. Beat egg whites to stiff but moist stage. Gently fold egg white into oatmeal mixture. Spoon mixture into casserole dish.

Bake in a preheated 325f for 35-40 minutes or until the center still trembles a bit but most of the souffle is set.

8 Servings (Okay, so maybe not 8. Maybe 6. Or maybe 4 really hungry people, parrots, and 1 standard poodle.)

Directions for making your own ricotta from fresh, whole-milk grassfed milk can be found here.