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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HOLY YUM!
Well Baby it’s cold outside here in the N. Georgia Blue Ridge mountains too, so this looks especially good! I believe our guests are getting this ramped up oatmeal this weekend…
OH WOW now this is a reason to get out of a cold bed! yummmmmm
Yum, this recipe sounds wonderful! I enjoy your blog so much. The food is always delicious and 99% of what you feature is something I would actually make. My family and I thank you for improving our kitchen.
bruleed oatmeal. what an awesome and appetizing idea! i find this very inspiring, especially since i woke up to a nice, bitter frost.
Even with summer finally arriving, this will still be most welcome at my table…..I love the bruléed idea!!!
This looks amazing… and it’s morning here, and it’s raining and windy outside and I want this oatmeal so bad right now.
I would love waking up to that! Yum!
I love oatmeal in any form…but this just looks like an exceptionally inviting, cozy, comfort dish!
I am so jealous! We’re having record breaking high temps here in florida…boo hiss! Love your blog. Every recipe I’ve tried has been wonderful!
Veggie Girl & Jen (Maple Cornbread)- Thanks, glad you both find this recipe so appealing!
Mary Jo – I bet your guests will love this oatmeal starter as much as I do (honestly, I think your oatmeal lovers will ADORE it)!
Betsy J – That is such a sweet thing for you to say. Thank you for stopping by, and you’re very welcome. I’m glad to hear your family appreciates these recipes too!
Grace – Yes, even if there is frost on the ground…your tummy can stay nice & warm
Nina – Thanks. That’s right, I keep forgetting it’s nearing summer in your area of the world. Luckily, there’s never a wrong season to enjoy bruleed oatmeal.
Dana – It’s rainy and cold (again) here too right now. Fortunately, this oatmeal is so easy to make and can be prepared in a snap!
Stef – Everything is better if you can get breakfast in bed, right?
Linda – Thanks so much for your kind words and for stopping by.
Lisa – Record breaking highs in Florida? I can’t decide if I’m jealous or not (don’t like the cold, but don’t appreciate extreme heat either). Thanks for your compliments—I’m so glad my recipes have worked out well for you.
What a fabulous tasty dish for breakfast!!
Marvellous!!!
What a cool idea! I love anything maple so sign me up. I’m so not ready for Christmas yet though. We have to get through Halloween, Thanksgiving, my favorites!
Your oatmeal is stunning! Such a great way to start the day
Yum! I love oatmeal and this looks extra delicious.
What a delicious idea! Wish I had some ramekins ): Do you think this could work as a casserole maybe?