Oatmeal Souffle with Raspberries and Blueberries

This will get 'em up and at 'em in a healthy way!
(serves 4)

1 cup extra-thick rolled oats
3 cups whole milk
2 T. Sugar in the Raw*
Pinch of kosher salt
3 large eggs, separated
2 cups mixed fresh* raspberries and blueberries
1/2 t. finely grated lemon zest
Confectioner's sugar, for dusting
Pure maple syrup, for serving

Preheat oven to 350. Butter a 2 qt. baking dish. In a large saucepan, combine the oats, milk, Sugar in the Raw, and salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until thickened to a porridge consistency, about 15 mins. Remove from the heat; let cool slightly. Working quickly, stir in the egg yolks into the oatmeal until well blended. Fold in 1 cup of the berries and the lemon zest. In a large bowl, using a had mixer, beat the egg whites at med. speed until medium stiff peaks form, about 3 mins. Gently fold the whites into the oatmeal just until combine. Scrape the mixture into the prepared dish and bake for about 30 mins. until golden and puffed. Dust with confectioner's sugar and serve hot with the remaining 1 cup of berries and maple syrup.

"A moment of patience can prevent a great disaster."

Have FUN in the SUN today!!!!

Love,

MM