oatmeal creme brulee

Breakfast with creme brûlée? Say WHAT??! You can wake me up for a creme brûlée. That crunchy layer, lukewarm, mini bites with a mini spoon that makes me enjoy it as long as possible.

A while ago I bought a torch so I’d finally be able to make the creme brûlée-that-I-always-wanted-to-make. And then I came across this recipe. The same crunchy layer, but on top of the oatmeal with cinnamon. And for breakfast! Since I usually have breakfast with oatmeal (oatmeal, almond milk, nuts and honey), this is a nice change.


Oatmeal Creme Brulee

Category: Brunches, Sweets



  • 2 cups milk (any type, including almond, coconut or soy)
  • 1 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 4 tsp granulated sugar (I tried coconut sugar, but regular granulated white sugar caramelizes best)
    Optional: cream for garnish


  1. Heat the milk in a saucepan until little bubbles form around the edges and add the oats. Cook gently for about 5 minutes until the oatmeal is thickened.
  2. Stir in the cinnamon and vanilla and spoon into two serving bowls.
  3. Smooth out the top of each bowl with the back of a spoon for form a flat surface for the sugar.
  4. Evenly sprinkle 2 teaspoons of sugar over each bowl
  5. Use a kitchen torch to caramelize the sugar, moving the flame in circles as the sugar turns color. Keep heating until the entire surface is browned and you start to see small black spots.
  6. Serve hot with a dash of cream.

Source: The View from Great Island

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