The only way to describe these oats is pure decadence. Typically I make what I call a working breakfast…I prepare my morning meal (oats, if I’m lucky), bring it to my desk (I’ll admit, I’m usually working from my desk at home, but still, it is work!), and work while eating it. No such thing as a working breakfast with these oats. I made them, brought them to my desk, and took a bite. These oats commanded my full attention. I had to put my work down, close my laptop, and savor every bite.
With the holidays coming, I’m always looking for new recipes I can use for brunch. But I don’t mean just a fancy, sit-down brunch affair…I also like to have relaxed brunches where the dishes are set up appetizer-style and served in small portions. Layered in shot glasses and served with small spoons, these oats are perfect for just such an occasion.
Boston Cream Pie Oats
(Yield: 4 servings)
Oats:
¼ c steel cut oats
½ medium banana, thinly sliced
¾ c water
Dash salt
Custard sauce (see below)
4 tsp dark chocolate chips
¼ c cool whip
Vanilla Custard Sauce (makes about ½ c): (or you can use leftover Vanilla-Nutmeg Custard Sauce, like I did)
1 TB butter
¼ c sugar
1 large egg
¼ c milk
½ tsp pure vanilla extract
For the custard sauce: Prepare a double boiler. Scald the milk by heating it in a small pan until small bubbles form around the edges, then taking it off the heat (don’t let it come to a boil). Cream together the butter, sugar, and nutmeg; beat in the eggs one at a time. Heat the egg mixture over a double boiler and very gradually pour the scalded milk into the egg mixture while whisking constantly. Heat the custard until it reaches 170F or until it coats the back of a wooden spoon, stirring constantly. Strain the custard through a fine mesh sieve, then add the vanilla extract.
For the oats: In a small pan, combine all ingredients for the oats; heat on medium-low heat for about 12 minutes (stirring frequently with a whisk) or until it reaches your desired consistency.
Top each serving of oats with 2 TB custard sauce, 1 tsp chocolate chips, and 1 TB cool whip.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Nutmeg Nanny says
November 5, 2009 at 9:20 amFaith you are killing me! I need some of these right now! I have next week off…lets do brunch…haha :)
Heavenly Housewife says
November 5, 2009 at 10:24 amYou are like the magician of oats, i still remember that cinnabon one. THat was fab. Still intending to try it.
Parita says
November 5, 2009 at 10:40 amWow that looks sooooo good faith, pass on to me pls….
grace says
November 5, 2009 at 10:41 amboston cream pie is a dessert to which i always naturally migrate, and this is a great way to give the same taste but with a healthy boost. way to sneak that banana in there, too. :)
Blond Duck says
November 5, 2009 at 12:19 pmWorking at home is def. work, and these oats might make it less of a drudgery!
Barbara says
November 5, 2009 at 12:49 pmYou’re going to spoil me for my regular steel cut oatmeal breakfast! It’s never going to be the same. Chocolate? Creme Anglaise? Wow.
It reminded me of when I was a kid, my mother used to sneak some chocolate chips on the bottom of our cream of wheat. We had to dig deep and finish it to get that chocolate treat!
Figtreeapps says
November 5, 2009 at 2:07 pmOMG.. Are you kidding? I have been searching for this breakfast my entire life.I am so excited to try this!
lynn@queenofthecastlerecipes says
November 5, 2009 at 4:07 pmYou had me at oatmeal with chocolate chips. Sigh. And then you had to add the custard sauce . . . oh my. Printing this out, to go on the pile of must-tries, right next to your baked apples with custard sauce recipe :) Thanks for sharing.
zerrin says
November 5, 2009 at 4:11 pmThis looks gorgeous! I love small portions, too. The layers in your small portion looks so smooth. I must try this as soon as possible.
Lorraine @ Not Quite Nigella says
November 5, 2009 at 9:36 pmWow, love the idea of a cross between breakfast and a dessert! You are so clever Faith! :D
Chakh...le...Re!!! says
November 5, 2009 at 10:27 pmGreat breakfast!! Loved the idea.
sophia says
November 5, 2009 at 10:44 pmFaith, oh my goodness!!! You’ve taken oats up to a DIVINE level! Holy cow! Holy oats! AMAZING!!
Krista says
November 6, 2009 at 7:07 amWhat a GREAT idea to serve oats shot glass style at a buffet! Brilliant…. :)
Sarah @ Semi-Sweet says
November 6, 2009 at 7:27 amI need to get out of the kitchen, RIGHT NOW. I have a need to make those immediately – they look so super. BTW, I made a variation of your Cinnabon oats a week or so ago and they really did remind me of the “real” thing! Keep the delish oat variations coming! I’m (literally) eating them up!
Natasha - 5 Star Foodie says
November 6, 2009 at 8:49 amThese oats sound just heavenly! I definitely need to try this!
Muneeba says
November 6, 2009 at 8:56 amThat is definitely a version of oatmeal that is new to me … would never have thought of putting it together like that! But what fun!
Reeni says
November 6, 2009 at 5:51 pmWhat scrumpitous oats! I could eat that for dessert! I think I’m going to have to – tonight!
Actors Diet says
November 6, 2009 at 8:25 pmgenius!!!
theUngourmet says
November 6, 2009 at 10:43 pmWhat an amazing idea putting this into shot glasses. It’s so beautiful! So, go ahead and send me directions and I’ll be over for brunch! :D
Rosa says
November 8, 2009 at 6:54 amThat recipe is very unique! A great way of preparing oats! So luscious looking, yummy!
Cheers,
Rosa
Ruthie says
November 10, 2009 at 6:32 amThe shot glass is adorable! What a great idea!