Here’s a secret about me:

I eat oatmeal for breakfast every.single.day.

Okay, so it’s not really a secret. ย It’s more like a really boring fact about me.

And when I say “oatmeal,” I really mean one of those brown packets you tear open, add water to, and cook for one minute in the microwave while guzzling a cup of coffee and heading out the door. ย Not fancy, but something that is at least semi-healthy on crazy, frantic, workday mornings.

But I do really, really like oatmeal. ย And if I could eat it this way every morning, I totally would.

Jazz up your boring, mundane oatmeal with fresh raspberries, dried apricots and cherries…and stick it under the broiler for a few minutes to caramelize the top.

And then pour ginger cream over the top.

Inhale and enjoy.

Oatmeal Brulee {with Ginger Cream}
 
Ingredients
For the Ginger Cream:
  • ½ cup heavy whipping cream
  • 2 slices fresh gingerroot (about ¾-inch diameter)
  • 1 cinnamon stick
  • 1 tablespoon grated orange peel
  • 3 tablespoons maple syrup
  • ⅛ teaspoon ground nutmeg
For the Oatmeal:
  • 4 cups water
  • 2 cups old-fashioned oats
  • ¼ cup chopped dried apricots
  • ¼ cup dried cherries
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1 cup fresh or frozen raspberries, thawed
  • ¼ cup sugar
Method
  1. 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 heat and strain; discard the solids. Stir in nutmeg and cinnamon. Set aside.
  2. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries, and salt; cook and stir for 5 minutes. Remove from heat; stir in brown sugar and ¼ cup ginger cream. Cover and let stand for 2 minutes.
  3. Spray 4 10-ounce ramekins with non-stick spray. Add raspberries evenly between all four ramekins. Spoon the oatmeal over the top and sprinkle with sugar. Place ramekins on a baking sheet. Broil 4 to 6 inches from heat for 7 to 9 minutes or until the sugar is caramelized. Serve with remaining cream.
Notes
recipe from Taste of Home

I’m partying here!

XO, Ashley