Bruleed Oatmeal with Cinnamon Ginger Cream

This gluten free, dairy free dish is certainly not your run-of-the-mill oatmeal. The warming ginger cream is used both in the oatmeal and as a topping, so you get the delicious creaminess all throughout.

I’ll be honest. I put off testing oatmeal recipes for a long time because oatmeal just seems so boring 😩 I love when dishes have a lot of color and flavor and texture and traditional oatmeal doesn’t have any of that going for it!

So, I went and added all those things back into oatmeal, and the results are pleasantly surprising.

To start, the cinnamon ginger cream is sweet and has a deeply warming effect from being infused with cinnamon and ginger. Because it’s used in the oatmeal and as a topping, it also adds creaminess that you wouldn’t normally find in a dairy free dish.

For the actual oatmeal, I use both steel cut oats and old-fashioned oats. This adds both nutrition and another variation in texture that’s really satisfying. If you’re in a rush, you can just use old-fashioned oats to lessen the cook time.

Lastly, I finish the oatmeal by bruleeing the top to add color, texture, and sweetness. It also makes the dish feel luxurious without having to put much more effort in.

I serve this up warm and top it with the cinnamon ginger cream and fresh berries. It’s far from boring, and might just be the most memorable oatmeal you’ll ever taste. Enjoy!

Bruleed Oatmeal with Cinnamon Ginger Cream

Recipe by elizabethCourse: Breakfast, Dessert

Servings

6

servings

Cooking time

30

minutes

Total time

40

minutes

Satisfying, bruleed oatmeal with a unique cinnamon ginger cream.

Ingredients

• Cinnamon Ginger Cream

• 1 C oat milk

• 5 slices ginger (1/2in. thick)

• 2 cinnamon sticks

• 1/4 C real maple syrup

• Dash nutmeg

• Oatmeal

• 4 C oat milk, divided

• 1/2 C steel cut oats

• 2 C old fashioned oats

• 2 T brown sugar

• 2 T vegan butter (or regular if you’re not dairy free)

• 1/2 tsp salt

• 1/4 C sugar (for brûlée)

• Fresh berries for topping (optional)

Directions

• Add all ingredients for cinnamon ginger cream into a small saucepan except for the maple syrup. Bring to a boil and then reduce heat to simmer.
• Simmer for a full 10 minutes to infuse the milk.
• Remove the solids from the cream and add maple syrup, stir until combined.
• Pour the cream into another container and set to the side.
• Using the same pan, bring 2 cups of oat milk to a boil.
• Add steel cut oats and reduce to a simmer. Cook 15-20 minutes or until your desired texture.
• Add old-fashioned oats and the last two cups of oat milk. Bring to a boil and cook for 5 minutes. Remove from heat.
• Add brown sugar, butter, 1/2 of the ginger cream and salt to oatmeal. Mix until combined.
• Pour oatmeal into a greased 1.5L baking dish. Evenly sprinkle 1/4 C sugar over the top.
• Brûlée the sugar with a torch or in the oven on broil with the dish roughly 5 inches from the broiler. Broil on high 5-7 minutes or until sugar is melted and golden brown.

Recipe Video

Notes

• This oatmeal is great served for breakfast or dessert!
• Keep tightly wrapped in the refrigerator for up to 3 days.