Baked Oats Brulée

Like many people, I'm a huge fan of crème brulée. What's not to love about luxurious amounts of whipping cream, eggs and burnt sugar? Back when I was a moderator over on the Knot's Food and Cakes board, we often talked about gluten-free cake alternatives for brides and grooms, and crème brulée was a really popular choice.

I mean, come on, replacing the cutting of the cake with the cracking of the brulée? Pure genius, in my opinion.

So, when breakfast rolled around today, and I was fixated with dessert possibilities (it's been a rough week at work - stress makes me crave sugar), I decided to throw the two ideas together. Why not do baked oats and top them with a burnt sugar crust?

There were no good reasons to avoid this.

Bacon is always an appropriate accompaniment.

The taste and texture of this dish reminds me of bread pudding - except this is way heartier and healthier for you.

Baked Oats Brulée

Ingredients

2 cups soy or cow's milk
1 tsp vanilla extract
½ tsp almond extract
1 cup rolled oats (not instant)
2 dried peach halves, finely chopped
¼ cup dried tart cherries, chopped
1 tbsp maple syrup or honey
½ - 1 tbsp butter (optional)
2 tbsp brown sugar (approx)

Directions

1. Preheat oven to 375º. Spray a 9"x5" loaf pan with cooking spray and set aside.

2. Bring milk to a boil. Stir in vanilla and almond extracts and oats. Cook for 1 minute. Remove from heat and stir in dried fruit and maple syrup. Pour into prepared pan and bake for 15-20 minutes, or until mixture is puffed slightly and all liquid has been absorbed.

3. If using, dot butter over top of oats. Sprinkle evenly with brown sugar and then place under the broiler for 3-5 minutes, watching carefully, or until sugar has caramelized. Alternatively, break out the blow torch and fire the top as you would crème brulée.

Serves 4 with all those fantastic breakfast items, like coffee, mimosas, fresh fruit and bacon. These oats basically slice up too!