This Oatmeal Brulee jazzes up regular oatmeal by serving it in ramekins with fruit on the bottom, giving it a crispy caramelized top, and drizzling it with maple cinnamon cream!
Easy Creme Brulee Oatmeal
My family is whole-heartedly in the all-things-oatmeal camp. Whether it be baked oatmeal, cold overnight oats, or oatmeal cookies, we love it.
There’s nothing really snazzy about oatmeal, but this oatmeal brulee recipe certainly makes it seem fancy. Served in ramekins with a caramelized top and drizzled with flavored cream…well, I’d say that dresses it up perfectly. And the surprise of fruit on the bottom is just fantastic.
Unlike dessert creme brûlée, this creme brulee oatmeal does not require any special technique or water bath. It’s super easy to make in just about 15 minutes and a great way to switch up your usual breakfast or Sunday brunch.
Here’s what you’ll need to make this creme brûlée oatmeal recipe.
(Scroll to the bottom for our easy printable recipe with the complete measurements and directions.)
- Oats – This oatmeal recipe calls for old-fashioned rolled oats. It has not been tested with quick-cooking or steel cut.
- Water – To cook the oatmeal.
- Dried fruit – Dried cranberries and very finely chopped dried apricots.
- Raspberries – You’ll need fresh raspberries for this recipe.
- Brown sugar – Lends sweetness with notes of molasses.
- Salt – For flavor.
- Unsalted butter – Used to grease the ramekins.
- Granulated sugar – As with dessert creme brûlée, sugar is sprinkled over the top of the cooked oatmeal and caramelized until crisp.
- Maple Cream – A mixture of heavy cream, pure maple syrup, and cinnamon.
- Cook the oats in almond milk. Instead of water, consider cooking the oats in almond milk for even more flavor.
- Use different dried fruit. Raisins are a great replacement for the dried cranberries and/or apricots.
- Try a different berry. Swap out the raspberries with blackberries or blueberries.
- Prepare in a casserole dish. You can simply pour all the cooked oatmeal into one casserole dish instead of ramekins, if preferred. Sprinkle with sugar, caramelize, and scoop portions into bowls.
How to Make Oatmeal Creme Brûlée
This oatmeal brulee recipe makes a quick and easy, filling breakfast in about 15 minutes.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the maple cream. Whisk together the heavy cream, cinnamon, and maple syrup.
- Cook the oats. In a large saucepan, bring water to a boil; stir in the oats, apricots, dried cranberries, and salt. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup of the maple cream. Let stand, covered, for 2 minutes.
- Butter the ramekins. Grease 4, 10 ounce ramekins with the butter; divide raspberries among them. Spoon cooked oatmeal over the fruit and gently smooth out the top.
- Caramelize the top. Sprinkle the cooked oatmeal evenly with granulated sugar. Using a kitchen torch, heat the sugar in a circular motion until caramelized (but not too close or it will burn.)
- Serve. Serve immediately with a drizzle of the remaining maple cream.
What if I don’t have a kitchen torch?
Video: Oatmeal Brulee
- Make ahead. You can prepare the oatmeal itself a day ahead and keep it stored in an airtight container in the fridge. The next day, warm it up (you will likely need to add in some water or milk to loosen it a bit), then divide among the ramekins over the berries and proceed with the written instructions.
- Storing leftovers. Store any leftover oatmeal and maple cream in the fridge for up to 3 days. The ramekins should be covered tightly and the maple cream should be in an airtight container.
More Oatmeal Recipes:
- Cocoa Steel Cut Oatmeal
- Carrot Cake Oatmeal
- Blueberry Baked Oatmeal
- Brownie Baked Oatmeal
- Overnight Oats
- Instant Pot Peaches and Cream Oatmeal
- 1/2 cup heavy cream
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 4 cups water
- 2 cups old-fashioned rolled oats
- 1/4 cup very finely chopped dried apricots
- 1/4 cup dried cranberries
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, softened
- 1 cup fresh raspberries
- 1/4 cup granulated sugar , divided
- In a small bowl, whisk together the heavy cream, cinnamon, and maple syrup. Set aside.
- In a large saucepan, bring water to a boil; stir in the oats, apricots, dried cranberries, and salt. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup of the maple cream. Let stand, covered, for 2 minutes.
- Grease 4, 10 ounce ramekins with the butter; divide raspberries among ramekins. Spoon cooked oatmeal over raspberries and gently smooth out the top; sprinkle evenly with the granulated sugar.
- Using a kitchen torch, heat the sugar in a circular motion until caramelized (but not too close or it will burn.) *See note below
- Serve immediately with a drizzle of the remaining maple cream.