Oatmeal that Makes You Say, “Mmmm…” Recipe: Bruleed Oatmeal with Baked, Glazed Apples

On cool, blustery mornings, I enjoy sitting down to a warm bowl of oatmeal as much as the next person. But never, NEVER in my life have I eaten a bowl of oatmeal so delicious, it felt I was indulging in dessert.

Imagine if you will a hearty portion of oatmeal, covered with a delicate layer of caramelized brown sugar, then topped with baked, glazed apples. I admit it’s a bit more decadent than a traditional bowl of oatmeal, but that’s exactly the point. Never fear…this is still oatmeal, it’s still good for you, and the minor amount of brown sugar this recipe calls needn’t be cause for alarm.

Whether duplicating this recipe for inn guests or for family and friends at home, you have two serving options: present the bruleed oatmeal in a pair of ovenproof bowls as an entree for breakfast, or in four ovenproof ramekins (as shown here), perfect for serving as a breakfast side or first course.

Bruleed Oatmeal with Baked, Glazed Apples

(recipe adapted from Williams-Sonoma’s Essentials of Breakfast & Brunch)

For the baked, glazed apples you’ll need:

• 2 tart apples (Granny Smith or Ambrosia work nicely) peeled, cored and cut into wedges approximately 1/4 inch thick
• 2 teaspoons lemon juice
• 1 tablespoon unsalted butter, melted
• 3 tablespoons light brown sugar

For the bruleed oatmeal you’ll need:

• 4 cups milk
• a pinch of salt
• 2 cups old-fashioned oats
• 4 tablespoons firmly packed light brown sugar

Preheat oven to 375 degrees F for baking.

Assembly

In a medium-sized bowl, combine the apple slices, lemon juice, melted butter and brown sugar; stirring to coat the apples. Spread the apples on a baking sheet lined with parchment paper and bake in a 375 degree F oven until the apples are tender and glazed with the brown sugar mixture; approximately 20 minutes. Remove from oven and keep warm by covering loosely with foil.

In a heavy saucepan over medium-high heat, bring the milk and a light pinch of salt to a boil. Add the oats, stir and reduce heat to medium. Cook uncovered, retaining a gentle boil until oats are soft and creamy, and the milk is absorbed. Remove from heat when done.

Preheat oven broiler (if you have both low and high settings, use low). Divide oatmeal evenly between ovenproof baking dishes (2 bowls or 4 ramekins), evenly sprinkling brown sugar over each serving (approximately 2 tablespoons of brown sugar if using bowls, or 1 tablespoon if using ramekins—more or less to taste). Using a spoon (or your fingers), gently press the brown sugar into a uniform layer.

Place baking dishes on a baking sheet and place under the broiler at least 6 inches from the heat source. Watch the topping carefully, broiling just until the brown sugar melts and bubbles, approximately 3 minutes or less. When you first see the brown sugar begin to melt, rotate the baking sheet to ensure uniform browning. Do not allow the brown sugar to become too dark or burn. Remove from oven when melted. Using silicon hot pads or a baking mitt, place the bowls (or ramekins) on serving plates; top with the pre-baked, glazed apples and serve immediately.

Yield: 2 bowls as an entree, or 4 ramekins as a first course (or side). Double or halve the recipe as needed.

Enjoy!

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Tagged as: Breakfast Recipes, bruleed oatmeal recipe, bruleed oatmeal with baked glazed apples recipe, fall and winter breakfast recipes, oatmeal recipes