Bruleed Baked Oatmeal: Breakfast Week Continues

Bruleed Baked Oatmeal

I waxed on about how much I love breakfast in my previous post. You get the picture. Breakfast is the first thing on my mind when I wake up in the morning–weekday or weekend. Which is why I have a difficult time with brunch. You see, I believe in giving your belly what it wants. And when my stomach starts furiously growling, I like to satisfy it before it sends a signal to my brain to be grouchy (I’m sure that my friends understand). Today, let’s talk about the next best thing to creme brulee–a sneaky little healthier alternative, and a breakfast dish at the same time. Oh glory.

Oatmeal is a funny food–it’s healthy yet it’s still loved by us sweet tooths when it makes its way into cookies and pancakes. As a breakfast food, it can be quite boring, particularly when it is drowned and soupy in a paper cup. This weekend, though (which you can probably already tell was an indulgent one–at least as far as breakfasts are concerned)–oatmeal really surprised me.

Bruleed Baked Oatmeal

In trying to replicate baked oatmeal that I recently had at a restaurant, I went in search of recipes that would create not only a chunky block, but one that was finished off with a sugary crust reminiscent of creme brulee. You know the feeling you get of cracking through that sugar crust on your creme brulee? This oatmeal–well–it gives you the same feeling. Creamy, yet firm, textured (thanks to unexpected bites of big, juicy golden raisins)–this oatmeal has a finishing sugary crunch that will make you forget that you’re eating breakfast. I loved taking my first few bites and then drizzling a substancial amount of milk into the crevices.

Matt and I have been enjoying our individual-sized au gratin dishes, but you can certainly double this recipe for a crowd and bake it in a casserole dish. I admit, this serving is BIG and will leave you full until way past lunch. But, it’s worth it, I promise you–to go the extra distance. You don’t want to be clamoring for that last bite.

Bruleed Baked Oatmeal

Bruleed Baked Oatmeal
adapted from a recipe on the QuakerOats website
*serves 2

1 cup of quick-cooking oats
3 tablespoons of sugar
1 1/2 cups, plus 3 tablespoons of milk
1 egg
1 teaspoon of pure vanilla extract
3-4 tablespoons of raw sugar
2-3 tablespoons of golden raisins
1 teaspoon of cinnamon

Bruleed Baked Oatmeal

1. Preheat the oven to 350 degrees F.
2. Lightly oil 2 au gratin dishes.
3. Combine the oats, cinnamon, raisins and sugar in a large bowl and set aside. In another bowl, combine the egg, milk and vanilla, whisking with a fork until well-combined.
4. Pour the wet ingredients into the oat mixture and mix well.
5. Divide the mixture evenly between the two au gratin dishes, and bake for approximately 30-35 minutes (until the mixture has incorporated the liquid and is somewhat firm).
6. Turn your broiler on. Evenly sprinkle the raw sugar over each individual baked oatmeal.
7. Watch carefully for the next 1-3 minutes (until the sugar bubbles and begins to brown slightly).
8. Remove from the oven and let cool slightly.
9. Serve with milk or cream, and enjoy cracking that bruleed crust!

Musical Pairings: Electric President – The Violent Blue + Bruleed Baked Oatmeal

The bruleed baked oatmeal recipe Kasey is featuring on eating/sf today is a new favorite breakfast treat. The crisp, sugary crust pairs fantastically with the soft, almost custardy oatmeal underneath. It is a tasty, gratifying recipe that you’ll want to savor. I did. And, as the name implies, it is the filling breakfast equivalent of creme brulee. Who could argue with something as awesome as that? And Electric President‘s latest album the Violent Blue is my selection for an awesome pairing for this recipe. Electric President is the Jacksonville, Florida duo of Ben Cooper and Alex Kane. The Violent Blue is the duo’s third album, and their first stateside release on the Fake Four Inc. label. Rock-rooted but enhanced with lo-fi electronic elements, The Violent Blue is a beautiful, vast and pleasantly droning album inspired sonically by the sea. It is as exciting and gratifying as today’s featured recipe. More at Musical Pairings‘ home. –Matthew

This entry was posted in baked oatmeal, breakfast, bruleed oatmeal, food music blog, motivation, Musical Pairings, oatmeal, recipes. Bookmark the permalink.

15 Responses to Bruleed Baked Oatmeal: Breakfast Week Continues

  1. mytest says:

    This sounds delicious, love the photos – yum!

  2. I have all the ingredients, and am so making this soon!

  3. Kasey says:

    Thanks, mytest :)Janet: that's the best part about this–you almost always have all of the ingredients!

  4. Sonia says:

    Kase – I love this recipe because it reminds me of the baked oatmeal mornings in our dorm cafeteria at UCI that Janet and I used to wake up extra early for. And you know college, no one used to wake up for breakfast! But we did for the baked oatmeal and I will wake up early to make this one =)

  5. Kasey says:

    Son- HA! Ruth was JUST telling me the same thing (about baked oatmeal at the UCI cafeteria). I'm not gonna talk myself up too much, but I want to bet that this is better 😉 Maybe I'll make this instead of the egg dish I was thinking of for brunch this weekend??

  6. Jen says:

    I must say, I just love your cooking style! unpretentious, spontaneous, delicious!Out of curiosity, what are some of your favorite brunch spots in the city? I am in SOMA and gravitate towards Serpentine, The Butler and the Chef, Slow Club, Boogaloos, and of course Tartine… Jen (>Modern Beet)

  7. Kasey says:

    Hi Jen,Thanks so much for the kind comment! So, for brunch, I love Zazie in Cole Valley and also Mission Beach Cafe in the Mission. Tartine, of course, can't be beat!P.S. I LOVE the name of your blog. 🙂

  8. Jessi says:

    Hi there, I am making this right now and I was just wondering if you meant 1 1/2 CUPS plus 3 tablespoons of milk instead of what is on the recipe (1 1/2 plus 3 tablespoons of milk) I take that to mean 1 1/2 tablespoons of milk plus 3 more tablespoons later. I dumped it in the little bowls and it look dry and thought I would check with you. I did end up adding more milk and it is currently baking making my house smell delicious. I hope I did the right thing 🙂

  9. Kasey says:

    Hi Jessi: AH! I'm sorry for the confusion. It's actually 1.5 cups of milk + 3 tablespoons! I so sorry that it wasn't clear! I hope that you're able to add more milk!

  10. Mrs. L says:

    I'm not a morning person and therefor not a big breakfast person, but I think I need to try this for breakfast this weekend!

  11. Kasey says:

    Mrs.L: I know your kind 🙂 But I think you might reconsider once you get in the habit of bruleeing your oatmeal 😉

  12. Lauren says:

    Oatmeal is my absolute favorite breakfast, and I'm always looking for new recipes. This one looks great!

  13. Aimée says:

    I've been looking for a baked oatmeal recipe. Thanks, I'll be trying it yours out.

  14. anna says:

    i usually just have oatmeal with condensed milk or brown sugar, my husband has his with some dried fruit and nuts. your baked/bruleed oatmeal recipe sounds so yum though that i'll try it this weekend!

  15. Kasey says:

    Lauren, Aimee: it's a new weekend favorite for me- hope you liked it!Anna: I've never had oatmeal with condensed milk! I might just have to try that!

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