I hay to break it to you, but The Lafayette Oatmeal Soufflé at The Hay-Adams Hotel is exquisite

You all know how obsessed I am with oatmeal. I have my overnight oats with peanut butter, banana and cinnamon every morning as I begin my workday at Ketchum. On the weekends, I treat friends and family to my baked oatmeals, which have always been a favorite on Breakfastwithbex.

As I sat and dined with the lovely Heather Freeman at The Lafayette at The Hay-Adams Hotel recently, I engulfed the elegant nature of the historic restaurant. “Can I offer you some coffee, Madame?” our lovely waiter asked. Well, even if I did not like coffee, how could I resist the sweet formal address as “madame” to simply make my morning extra special!

Heather expressed that we must order one of her favorite dishes, and one of Chef Nicolas Legret‘s specialties: Oatmeal Soufflé. I think I died and went to heaven when I took my first bite of this dish. Forget my baked oatmeals, there is a new head honcho in town and it is this angelic dish.

When our waiter returned, I praised the dish saying, “I would absolutely love this recipe – it is amazing.”

His response: “Oh, don’t we all! Chef Legret says it’s a secret though. I don’t know if you will be able to get it from him. I have tried myself!”

And that, my friends, brings me to this blog post in which I present to you, Chef Nicolas Legret’s Oatmeal Soufflé

Chef Nicolas Legret’s Oatmeal Soufflé



  • 1 cup Whole Milk
  • 2 Tbsp Butter
  • 3/4 cup Quick Rolled Oats
  • 1/3 cup Cream Cheese
  • 1/2 cup Light Brown Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 cup Granola
  • 3 large Egg Yolks
  • 3 large Egg Whites


Bring milk and butter to a simmer.


Slowly add the oats and cook until thick. Remove from the heat.


Add cream cheese, light brown sugar, salt, nutmeg and cinnamon and stir until smooth.


Separate three egg yolks and egg whites in different bowls. Stir egg yolks and granola into oatmeal to combine.Whip egg whites to stiff peaks and fold in.


Divide in half and put one half into 3 individual ramekins. Add berries (5 raspberries) in the middle and 2 Tbsp granola. Top with rest of mixture. Bake 325F for 35-40 minutes.


Bon appétit!


One Comment Add yours

  1. Wendy Kluge says:




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