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
Author: Gluten-Free Prairie
Recipe type: Breakfast
Cuisine: American
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.
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
- 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.
- Remove from the heat. Stir in brown sugar and ¼ cup ginger cream. Let stand, covered, for 2 minutes.
- Grease four 10-oz. broiler-safe ramekins with butter and place on a baking sheet. Divide raspberries among ramekins.
- Spoon oatmeal over raspberries. Sprinkle evenly with sugar.
- Broil 4-6 inches from the heat for 7-9 minutes or until sugar is caramelized.
- Serve with remaining ginger cream.