Baked creme brulee oatmeal recipe is full of fruit and topped with a spicy and flavorful ginger cream sauce. Breakfast just got a lot tastier!
I am trying my best to hold off on the pumpkin recipes for now. It’s kind of like when the retail stores start bringing out the Christmas decorations before Halloween is even over – by the time the holiday season actually comes around you have seen more than your fair share of red and green. I feel that way about pumpkin recipes.
That doesn’t mean I can’t share a fall-inspired recipe with you. When I discovered this baked oatmeal recipe while reviewing my copy of Taste of Home Best Loved Recipes, I knew instantly I needed to make it. The recipe is packed FULL of flavors, so even if you aren’t an oatmeal fan, this may still become a hit.
How to Make Ginger Cream
It was the ginger cream in this recipe that sold me. Start by Combining heavy cream, two quarter-sized slices of fresh ginger, one whole cinnamon stick, and some orange peel in a small saucepan. Bring this to a boil over medium-high heat. While the ginger cream is simmering on the stove, your house will smell fantastic!
After this comes to a boil, reduce the heat to low and simmer for about 10 minutes. You’ll want to stir frequently to keep the cream from scorching the bottom of the pot. Once 10 minutes has passed. remove the pan from the heat and discard the ginger slices and the cinnamon stick. Stir in one tablespoon of maple syrup and a pinch of nutmeg. Set aside for now. This can be made ahead of time and store in the fridge.
How to Make Creme Brulee Oatmeal
I used traditional oats for this recipe because I prefer the texture over quick cooking oats. It’s only a couple of extra minutes of cooking time. The extra cooking time also gives our dried fruit time to get plump and juicy. You could also used steel cut oats.
Bring four cups of water to a boil in a medium sauce pan. Add your oats, dried fruit and salt. Cook for five minutes, stirring frequently. Remove the pan from the heat and stir in a tablespoon of brown sugar, 1/4 cup of the ginger cream and two tablespoons of unsalted butter. Cover the pot and let it stand two minutes to give the butter time to melt and the oats time to soak up all that yummy goodness.
You can also make this the day before and store it in the fridge. If that’s what you want to do, stop here and complete the rest of the steps just before serving. I would recommend letting the oatmeal come to room temperature for about 30 minutes before baking. Putting a cold pan of oatmeal in the oven will affect your cooking time.
In the meantime, preheat your broiler and move an oven rack until it is a few inches from the heating element. I greased (4) 10-ounce oven-proof ramekins, but you could also make this in a casserole dish and make one large baked oatmeal. Spoon an equal amount of raspberries among the four dishes, then top with the oatmeal.
Sprinkle the top of the oatmeal with the sugar. Broil for about 7-9 minutes until the sugar turns brown and begins to caramelize. Right before serving, drizzle the oatmeal with the remaining ginger cream.
Little Tot gave it an approving, “Mmmmm” when I served it to him for breakfast. If I can get my two-year-old to willingly eat oatmeal, it must be tasty.
More Breakfast Recipe Ideas:
- Buttermilk Pancakes with Homemade Orange Syrup
- Biscuits with Sausage and Gravy
- Oven Baked Eggs with Hollandaise Sauce
Creme Brulee Oatmeal with Ginger Cream
- 1/2 cup heavy whipping cream
- 2 slices fresh ginger
- 1 cinnamon stick
- 1 tablespoon grate orange peel
- 1 tablespoons maple syrup
- 1/8 teaspoon nutmeg
- 4 cups water
- 2 cups old-fashioned oats
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1 cup fresh or frozen unsweetened raspberries
- 1/4 cup sugar
- Combine cream, ginger, cinnamon, and orange peel in a small saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and allow to simmer for 10 minutes. Remove pan from heat.
- Remove and discard ginger slices and cinnamon stick.
- Stir in syrup and nutmeg.
- Bring water to a boil in a large saucepan over medium heat. Add the oats, dried fruit, and salt. Continue to cook for 5 minutes, stirring frequently.
- Remove pan from heat. Add in brown sugar, 1/4 cup ginger cream and the butter.
- Cover pot and let stand two minutes.
- In the meantime, preheat the broiler.
- Grease four 10-ounce oven-proof ramekins. Spoon an equal amount of raspberries among the four dishes. Top with the oatmeal.
- Sprinkle 1 tablespoon of sugar over the top of each ramekin.
- Broil the ramekins 4-6 inches from the heat for 7-9 minutes, or until the tops are brown and the sugar is caramelized.
- Drizzle each dish with remaining ginger cream.