Simple Recipe: Berry Oatmeal Brûlée

Frock Files | Oatmeal Brûlée

Each city I’ve lived in has brought a host of new foods to my world. When I lived in Portland, one of my favorite discoveries was oatmeal brûlée. My friend Kim and I love meeting for chats at Lovejoy Bakers, where I had my first oatmeal brûlée experience. Then, a couple of weeks ago, Stephanie took me to La Provence bakery where I was excited to see it on the menu again. Since I live across the country from both of those lovely establishments, I decided that it’s time to take matters into my own hands by making it myself.

Frock Files | Oatmeal Brûlée


The ingredients will vary a bit depending on your method of cooking the steel cut oats. Steel cut oats are the inner part of the oat kernel that have been sliced down to small bits. While these take longer to cook than regular oatmeal, the result is totally worth it. Check out the decadent version and the healthier version (vegan). You’ll need:

  • Steel Cut Oats (If you’re gluten-free, and even if you’re not, you’ll love Bob’s Red Mill’s gluten free steel cut oats.)
  • Brown Sugar
  • Berries

Other tools: Ramekins and either your oven or a brûlée torch.


1. Cook your steel cut oatmeal according to your preferred recipe and allow to cool to room temperature. You may also cook the oatmeal in advance and refrigerate it, then warm it just a little in the microwave (in 20 second increments).

2. Line the bottom of your ramekins with berries. I used raspberries and blueberries, but any kind of berry will do.

3. Spoon some oatmeal on top of the berries, then sprinkle with a generous layer of brown sugar.

4. If you’re using your oven, place the ramekins on a baking sheet under the broiler for 5 to 8 minutes. Otherwise, get out your brûlée torch and lightly toast the brown sugar as you would a creme brûlée. I like to do two layers of brown sugar to get that extra bit of crunch.

Frock Files | Oatmeal Brûlée

Frock Files | Oatmeal Brûlée

Now I have something new to add to my brunch repertoire! Since you can prepare the oatmeal in advance, you’ll just have to assemble and brûlée before guests arrive. It’s also the perfect thing for those of us who don’t have time to prepare breakfast during the week.

Happy brûlée-ing!

Frock Files | More Simple Recipes

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  1. This looks so delicious! I love traditional creme brulee so I’m sure I would LOVE this! =)

    • Chloe, I’m a total creme brûlée junkie too! This is a slightly less guilty option, but I still find it wholly satisfying.

  2. oh Joy! I love this! Totally pinning this!

    • Alice, we must be on a mutual love fest this morning – I just pinned two of your recipes too! I’m totally honored that you’re pinning mine. 🙂

  3. Ooh, everyone in the family will love this! Thanks, Joy! 🙂

  4. I will make this and think of you 🙂

  5. Aw, this looks so yummy and it’s giving me a wonderful excuse to go buy some more ramekins. I love those little dishes. (I’m now down to one since I broke the others.) My husband is a huge creme brulee fan and I think the kids would really enjoy this recipe too. So, win-win! Thanks, Joy.

    • So do I! We use the ramekins for everything. I like to put toppings in them when guests come over, especially when we’re serving something like Hawaiian Haystacks with lots of choices. 🙂

  6. Oh my GOODNESS. I must have this, a.s.a.p. Joy, all of your recipes make me so happy! We would make excellent dining partners 🙂

  7. This looks so amazing, Joy! I love oatmeal, but I never feel like it’s fancy enough for special occasions, or even weekend breakfasts. But this is so fancy!

    • Thanks, Melissa! I bet the kiddos would like it, too. It goes well with their favorite: hot chocolate (I speak from experience).

  8. Joy, this looks amazing! Bob’s Red Mill steel cut oats are my absolute favorite. I usually eat it with sugar and raisins sprinkled on top, and I love your idea of creating a brulee crust! I’m so glad you like La Provence as much as I do… we’ll have to visit there again next time you’re in town! 🙂

  9. No way. I am going to make this right now!

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