• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Breakfast » Cereal Oatmeal and Porridge

    Boston Cream Pie Oats

    Published: Nov 5, 2009 · Modified: Apr 21, 2022 by Faith · This post may contain affiliate links · 21 Comments

    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.  

    img_0274-smallBoston 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 teaspoon 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 teaspoon 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 teaspoon chocolate chips, and 1 TB cool whip.

    img_0275-small

    img_0310-small1

    More Cereal Oatmeal and Porridge

    • creamy wheat berry porridge with gingered blueberry topping featured image
      Creamy Wheat Berry Porridge with Gingered Blueberry Topping - One of the Best Vegan Porridge Recipes!
    • Strawberry Overnight Oats Featured Image
      Strawberry Overnight Oats - Great for Busy Mornings!
    • carrot cake oatmeal featured image
      Easy Carrot Cake Oatmeal Recipe in Less Than 10 Minutes
    • pumpkin granola featured image
      Pumpkin Spice Granola Recipe with Brown Sugar

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ruthie says

      November 10, 2009 at 6:32 am

      The shot glass is adorable! What a great idea!

      Reply
    2. Rosa says

      November 08, 2009 at 6:54 am

      That recipe is very unique! A great way of preparing oats! So luscious looking, yummy!

      Cheers,

      Rosa

      Reply
    3. theUngourmet says

      November 06, 2009 at 10:43 pm

      What 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

      Reply
    4. Actors Diet says

      November 06, 2009 at 8:25 pm

      genius!!!

      Reply
    5. Reeni says

      November 06, 2009 at 5:51 pm

      What scrumpitous oats! I could eat that for dessert! I think I'm going to have to - tonight!

      Reply
    6. Muneeba says

      November 06, 2009 at 8:56 am

      That is definitely a version of oatmeal that is new to me ... would never have thought of putting it together like that! But what fun!

      Reply
    7. Sarah @ Semi-Sweet says

      November 06, 2009 at 7:27 am

      I 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!

      Reply
    8. Krista says

      November 06, 2009 at 7:07 am

      What a GREAT idea to serve oats shot glass style at a buffet! Brilliant.... :)

      Reply
    9. Natasha - 5 Star Foodie says

      November 06, 2009 at 8:49 am

      These oats sound just heavenly! I definitely need to try this!

      Reply
    10. Chakh...le...Re!!! says

      November 05, 2009 at 10:27 pm

      Great breakfast!! Loved the idea.

      Reply
    11. Lorraine @ Not Quite Nigella says

      November 05, 2009 at 9:36 pm

      Wow, love the idea of a cross between breakfast and a dessert! You are so clever Faith! :D

      Reply
    12. sophia says

      November 05, 2009 at 10:44 pm

      Faith, oh my goodness!!! You've taken oats up to a DIVINE level! Holy cow! Holy oats! AMAZING!!

      Reply
    13. zerrin says

      November 05, 2009 at 4:11 pm

      This looks gorgeous! I love small portions, too. The layers in your small portion looks so smooth. I must try this as soon as possible.

      Reply
    14. lynn@queenofthecastlerecipes says

      November 05, 2009 at 4:07 pm

      You 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.

      Reply
    15. Figtreeapps says

      November 05, 2009 at 2:07 pm

      OMG.. Are you kidding? I have been searching for this breakfast my entire life.I am so excited to try this!

      Reply
    16. Barbara says

      November 05, 2009 at 12:49 pm

      You'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!

      Reply
    17. Blond Duck says

      November 05, 2009 at 12:19 pm

      Working at home is def. work, and these oats might make it less of a drudgery!

      Reply
    18. grace says

      November 05, 2009 at 10:41 am

      boston 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. :)

      Reply
    19. Parita says

      November 05, 2009 at 10:40 am

      Wow that looks sooooo good faith, pass on to me pls....

      Reply
    20. Nutmeg Nanny says

      November 05, 2009 at 9:20 am

      Faith you are killing me! I need some of these right now! I have next week off...lets do brunch...haha :)

      Reply
    21. Heavenly Housewife says

      November 05, 2009 at 10:24 am

      You are like the magician of oats, i still remember that cinnabon one. THat was fab. Still intending to try it.

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic