Here’s a secret about me:
I eat oatmeal for breakfast every.single.day.
Okay, so it’s not really a secret. 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. Not fancy, but something that is at least semi-healthy on crazy, frantic, workday mornings.
But I do really, really like oatmeal. 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.
- 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
- 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
- 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.
- 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.
- 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.
I’m partying here!