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. Don’t get me wrong, I have some great pumpkin recipes bookmarked to try. But seeing as how it’s only mid-September and we still have two more months to go, I figure I have plenty of time.
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.
It was the ginger cream that sold me. But the recipe is packed FULL of flavors, so even if you aren’t an oatmeal fan, this may still become a hit. 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.
I found that you can actually make this the day before and store it in the fridge. Just sprinkle the top with sugar and broil it right before serving. Another good perk, while the ginger cream is simmering on the stove, your house will smell fantastic.
Oatmeal Brulee 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 and 1/4 cup ginger cream.
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 minutes from the heat for 7-9 minutes, or until the tops are brown and the sugar is carmelized.
Drizzle each dish with remaining ginger cream.