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.
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
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.
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.