For an absolutely cozy breakfast on chilly mornings, I've got you covered. Just like the title says, this delicious oatmeal with orange and cinnamon as well as raspberries and cherries, is topped with sugar and broiled until it caramelizes. You end up with a crunchy top like on a creme brulee. And if that is not enough, the ginger cream you serve it with is to die for. Really, I wish I had quadrupled the cream recipe and would have poured the extra directly in my mouth.
Oatmeal Brûlée with Ginger Cream
1/2 cup heavy whipping cream
2 slices fresh gingerroot
1 cinnamon stick (3 inches)
1 tablespoon grated orange peel
3 tablespoons maple syrup
1/8 teaspoon freshly ground nutmeg
4 cups water
2 cups old-fashioned oats
1/2 cup dried cherries, chopped
1/2 teaspoon salt
3 tablespoons brown sugar
2 tablespoons butter
1 cup fresh raspberries
1/4 cup sugar
In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat. Strain and discard the solids. Stir in the syrup and nutmeg. Set aside.
In a large saucepan, bring water to a boil. Add the oats, cherries, and salt. Cook while stirring for 5 minutes. Remove from the heat and stir in the brown sugar and 1/4 cup ginger cream. Cover and let stand for 2 minutes.
Grease 4 (10 oz.) or 6 (6 oz.) ramekins with the butter. Divide the raspberries among the ramekins covering the bottoms. Spoon oatmeal over the raspberries. Sprinkle with sugar. Place on a baking sheet and broil on high about 4-6 inches from the heat for 7-9 minutes, or until the sugar is caramelized. Serve with the remaining ginger cream.
Gather your ingredients. You will need heavy cream, fresh gingerroot, a cinnamon stick, an orange, maple syrup, nutmeg (fresh is best), old fashioned oats, dried cherries, salt, brown sugar, butter, fresh raspberries, and sugar.
First, in a medium saucepan, add 1/2 cup heavy whipping cream, 2 slices gingerroot, 1 cinnamon stick, and the grated peel of one medium orange (about 1 tablespoon). Bring to a boil. Reduce heat; cover and let simmer for 10 minutes. Remove from the heat. Strain and discard the solids.
Stir in 3 tablespoons maple syrup and 1/8 teaspoon freshly ground nutmeg. Set aside.
In a large saucepan, bring 4 cups water to a boil. Add 2 cups old-fashioned oats, 1/2 cup chopped dried cherries and 1/2 teaspoons salt. Cook and stir for 5 minutes.
Remove from the heat and stir in 3 tablespoons brown sugar and 1/4 cup of the ginger cream you just made. Cover and let stand for 2 minutes.
Grease your ramekins with the butter on the bottom and around the sides. Divide the raspberries between the ramekins and line the bottoms. Spoon the oatmeal over the raspberries, dividing evenly. Sprinkle each with sugar. You want a nice thin layer.
Place on a baking sheet and broil for 7-9 minutes about 4 inches from the heat, or until the sugar caramelizes.
The crunchy top makes these little gems so unique and delicious!
Serve with the remaining ginger cream sauce. I reheat it in the microwave so it's hot.
So many cozy fall flavors all wrapped up in one little cup of oatmeal! Orange, cinnamon, nutmeg, ginger, cherries, and raspberries...... oh my!
The surprise raspberries on the bottom add a tartness to each bite that works perfectly with the sweet oatmeal.
It's like eating at a fancy bed and breakfast. Like I said before, you may want to double the ginger cream because it is to die for.
Recipe Source: Recipe adapted from a recipe at Taste of Home