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Oatmeal Brulée

Our Childhood Staple Grows Up —

Oatmeal is one of those simple, wonderful foods we never outgrow. It’s one of the first solid foods most of us eat as a child. It’s healthy—containing fiber and protein we need in a thriving diet.

Oatmeal has remained popular for a variety of reasons. The first is, of course, that the population has a continual supply of little ones to nourish. Second, it’s inexpensive, tasty and healthy. And third, it’s virtually a blank slate to prepare and flavor as we wish. Oats are commonly used in muffins, breads, and cookies.

I decided to give this staple a posh treatment by adding a brulée topping, always found on one of my favorite desserts, classic crème brulée. It was easy, and the result was scrumptious.


2 cups of water

1 ¼ cup old fashioned oats (not the instant variety)

2 Tbsp. butter

2 Tbsp. light brown sugar

1 tsp. cinnamon

4 Tbsp. sugar for brulée topping

Fresh fruit for garnish


To prep dishes for serving, place four single-serve ramekins on a cooking sheet and fill each container with boiling water (a tea kettle is easiest). Set aside.

  1. In a medium saucepan, bring water, butter, brown sugar, and cinnamon to a boil.

  2. Stir in oats, cover, and turn off the heat.

  3. Let stand for five minutes or until oats are done. If oats are thicker than you prefer, add boiling water, a tablespooon at a time.

  4. Empty and dry the warm ramekins. Divide the oats between the ramekins and sprinkle each with a tablespoon of sugar. Using a kitchen torch, caramelize the sugar creating a crunchy topping.

  5. Garnish with fresh fruit and serve immediately.


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