Oatmeal Brulée

Oatmeal Brulée

If you still think that oatmeal is just a hot cereal for a snowy Montana morning or simply the stuff that holds Grandma’s favorite cookie together, I hope I can change your mind today. Inspired by TasteofHome.com, this recipe for Oatmeal Brulée once again demonstrates the versatility of this amazing naturally gluten-free grain. Serve it up for Sunday brunch, a special birthday breakfast, or simply a perfect dessert. With its crunchy brulée topping and luscious ginger sauce, these oats are dressed to impress. The result is proof positive: you can dress oatmeal up and take her out, too.


Oatmeal Brulée
 
This recipe for Oatmeal Brulée once again demonstrates the versatility of this amazing naturally gluten-free grain. Serve it up for Sunday brunch, a special birthday breakfast, or simply a perfect dessert.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4 bowls
Ingredients
  • Oatmeal:
  • 4 cups water
  • 2 cups Gluten-Free Prairie Oats
  • ¼ cup dried apricots, chopped
  • ¼ cup dried cherries, chopped
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1 cup fresh or frozen unsweetened raspberries, thawed
  • ¼ cup sugar
  • Ginger Cream:
  • ½ cup heavy whipping cream
  • 2 slices fresh gingerroot (about ¾-inch diameter)
  • 1 cinnamon stick (3 inches)
  • 1 tablespoon grated orange peel
  • 3 tablespoons maple syrup
  • ⅛ teaspoon ground nutmeg
Instructions
  1. In a large saucepan, bring water to a boil. Stir in the oats, apricots, cherries, and salt. Reduce heat to medium, and cook for 5 minutes, stirring occasionally.
  2. Remove from the heat. Stir in brown sugar and ¼ cup ginger cream. Let stand, covered, for 2 minutes.
  3. Grease four 10-oz. broiler-safe ramekins with butter and place on a baking sheet. Divide raspberries among ramekins.
  4. Spoon oatmeal over raspberries. Sprinkle evenly with sugar.
  5. Broil 4-6 inches from the heat for 7-9 minutes or until sugar is caramelized.
  6. Serve with remaining ginger cream.

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