1 cup thick cut rolled oats3 cups whole milk
1/2 teaspoon kosher salt
2 tablespoons turbinado sugar
Seeds of one vanilla bean
3 large eggs, separated
Zest of one lemon
2 cups mixed berries
Pure maple syrup
Hemps seeds, toasted sesame seeds for garnish
Preheat the oven to 350°F. Lightly butter a 2 quart baking dish.
In a large saucepan, combine the oats, milk, salt, sugar, and seeds of the vanilla bean. Over medium heat bring the oat mixture to a gentle simmer, stirring occasionally. Cook for 15 minutes or until the oats are softened and the mixture begins to thicken. Remove the pot from heat and let cool slightly.
Separate the eggs. Once the oats have cooled a bit, working quickly, whisk in the egg yolks completely. With a stand mixer or electric beaters, beat the egg whites until medium-stiff peaks form. Gently fold the egg whites and lemon zest into the oat mixture until just combined. Pour the mixture into the prepared baking dish. Gently dot the top of the unbaked soufflé with a handful of berries and lightly push each berry down into the mixture a bit.
Bake for about 30 minutes or until puffed and golden. Remove from oven and brush the top of the soufflé with pure maple syrup. When serving, top each serving with fresh berries, hemp seeds and/or sesame seeds, a splash of cream, and light drizzle of maple syrup. The souffle is best when eaten soon after it comes out of the oven.
*I bought some thick cut oats, but they didn't really look that much thicker than my regular rolled oats. It only took about 10 minutes for my thick cut/regular oats to soften.
Recipe lightly adapted from Sprouted Kitchen