Christmas Oatmeal Soufflé 

This has become the traditional Christmas morning fare at our house. I found the recipe years ago in the newspaper and decided to try it on a whim. My family fell in love with the dish and now insists on Oatmeal Soufflé every Christmas. My daughter even wrote her college entrance essay on our "family ritual" when she was applying to the Culinary Institute of America for her baking degree. 

The soufflé is easy to make ahead the day before and reheat on Christmas morning. That’s where our “ritual” comes in. We all cook together on Christmas Eve while watching our favorite holiday movie, THE MAN WHO CAME TO DINNER.


1 cup of milk

2 tablespoons of butter

3/4 cup quick-cooking oatmeal

1/3 cup lowfat cream cheese

¼  teaspoon salt

½ cup brown sugar

½ teaspoon nutmeg

½ teaspoon cinnamon

3 eggs, separated

½ cup raisins

½ cup chopped walnuts

To Prepare:

Preheat oven to 325. Butter and sugar a 1½ quart soufflé dish or casserole; set aside. 

Put milk and butter in small saucepan and heat to barely boiling. Slowly add oatmeal, stirring constantly. Cook oatmeal until thick, stirring often. Remove from heat and add cream cheese, salt, sugar, nutmeg and cinnamon. Stir briskly to blend and smooth the mixture. 

Beat the 3 egg yolks slightly and slowly add them to the oatmeal, stirring constantly. Stir in raisins and walnuts. 

Beat egg whites until stiff but moist. Using rubber spatula, gently stir and fold whites into the oatmeal mixture. Don’t overfold; fold only until no large lumps of whites remain. Spoon the mixture into the soufflé dish. Bake for 35-40 minutes or until the center still trembles a trifle but most of the soufflé is set. Serve immediately with cream or warm milk or serve cold with whipped cream. Makes 4 generous servings. 

To Reheat: 

Place in preheated oven (covered) at 350 for 30 minutes or heat individual servings in microwave.

Bon Appétit and Merry Christmas! 

Click on the image below for the next stop on our Avon Authors’ recipe tour, Zoe Archer’s Cranberry Chocolate Pecan Pie. Yum!

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© Kay Thomas 2018