Baby, It’s Cold Outside (Recipe: Maple-Hazelnut Bruleed Oatmeal)

I cannot recall a colder start to a Midwestern October than the temperatures we’ve experienced the past few days.

Instead of cozy throws, pumpkin carving, hot apple cider and falling leaves, it’s been roaring fires, winter coats and mugs of hot chocolate and tea. And while I’m usually shocked to see retailers pushing Christmas in September and October, I found myself singing Christmas carols over the weekend, much to my family’s dismay.

Because I’m not ready for cranberries and orange, peppermint and fruit cakes, I drummed up this tasty way to put a little more autumn back into October, despite our unseasonably cool temperatures. This oatmeal pick-me-up is quick and easy to prepare, bursting with fall flavor, and topped with a brown-sugar crunch guaranteed to make breakfast lovers swoon.

What’s that? No culinary torch? No problem! This version of brûléed oatmeal is prepared in the oven, so set your fears aside. Grab your oatmeal, maple syrup, hazelnut Coffee-mate, walnuts, brown sugar and get ready to fall in love with autumn all over again.

Maple-Hazelnut Brûléed Oatmeal

(recipe from Inn Cuisine)

• 3 cups prepared oatmeal (quick-cooking or old-fashioned oats prepared according to package instructions)
• 6 tablespoons pure maple syrup
• 3 tablespoons hazelnut flavored Coffee-mate creamer
• 3/4 cup chopped walnuts, toasted
• 4 standard ramekins
• light brown sugar, to garnish and create a brûléed topping

Spray four (4) standard-size ramekins with non-stick cooking spray; set aside. Prepare 3 cups of oatmeal (quick cooking or old fashioned) according to package instructions.

To prepared oatmeal, stir in maple syrup and hazelnut flavored Coffee-mate creamer, stirring until thoroughly combined. Add toasted walnuts and stir to combine. Spoon approximately 3/4 cup maple-hazelnut oatmeal (per standard ramekin) into prepared ramekins. Top each serving with a few pinches of light brown sugar as desired. Place ramekins under broiler for approximately 40 seconds to 1 minute (slightly more or less, depending on your oven), watching carefully—when brown sugar just begins to melt and caramelize, brûléed topping is ready (topping should be caramel colored, as pictured above). Remove ramekins from oven using mitts, plate and serve immediately.

Yield: 4 individual servings (may double or halve this recipe as needed)

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Tagged as: Breakfast Recipes, how to spice up oatmeal for breakfast, maple hazelnut bruleed oatmeal recipe, oatmeal recipes, sweet oatmeal recipes, variations on oatmeal