Warm Cinnamon Protein Oat Custard

Name: Warm Cinnamon Protein Oat Custard
Yield: 4 servings
Ingredients: 960 mL Darigold FIT nonfat milk; 640 g Pasteurized liquid egg whites; 120 g Rolled oats; 4 g Ground cinnamon; 4 g Vanilla extract

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Warm Cinnamon Protein Oat Custard

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

292.2calories

35.4g protein

30.4g carbs

2.3g fat

Sodium: 348 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

960 mL Darigold FIT nonfat milk
640 g Pasteurized liquid egg whites
120 g Rolled oats
4 g Ground cinnamon
4 g Vanilla extract

Cooking instructions

Put milk, oats and cinnamon in a saucepan and simmer gently, stirring, until oats soften, about 5-8 minutes. Whisk in egg whites in a thin stream and keep stirring over low heat until the mixture reaches 160 F throughout. Stir in vanilla. Divide evenly into four cups. Serve warm; do not drink uncooked egg whites.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

More late-night protein recipes

Illustrative image of Cherry Almond Bedtime Cottage Bowl