Oatmeal Brulee

Banana Oatmeal Brulee with a Brown Sugar Crust

And Peanut Butter “Icing”

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Another attempt at baked oatmeal – and this one turned out to be the best yet!! I thought my other baked oatmeal was too dry and I wanted it to be creamy on the inside with a hard crust on the outside. I decided a brulee method – less cooking time but a broiled finish – would be my best strategy. I was inspired by Emma’s Oatmeal Custard, but I decided to follow this recipe for Oatmeal Creme Brulee due to a shorter cooking time and different proportions of milk/water.

It turned out perfect!! The crust was very brulee-like too!

I combined in a baking dish lined with parchment paper for easy removal:

  • 1 cup oats
  • 1 cup milk
  • 1/2 cup vanilla hemp milk (you could just use all skim)
  • 1 tsp vanilla
  • 2 pinches salt
  • Generous sprinkle cinnamon
  • 1 small banana, sliced
  • 1/4 cup egg whites
  • About 2 tbsp chopped walnuts (the STAR ingredient!)

I left out the sugar in the original recipe because I used the vanilla hemp milk. I baked this guy for 30 minutes at 375*, removed it and set the broiler, topped with 2 heaping tablespoons of brown sugar, smoothed out evenly, and broiled for about 2 minutes. Watch the parchment paper that it doesn’t burn! (I usually trim the edges for this reason).

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I lift the whole thing out of the pan in the parchment and cut on a cutting board, but you could leave out the parchment and just scoop messier portions out. This made 2 portions at 400 kcal, 6 grams fiber and 17 grams protein each. I thought at first it wouldn’t be very filling, but it was!

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I topped mine with an ‘icing‘ made with 2 oz of greek yogurt and half a tbsp of macadamia-cashew nut butter mixed together. I actually think it would have been better with just the nut butter! Or maple syrup to make it sweeter but I thought I had enough sugar already in this breakfast.

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{ 23 comments… read them below or add one }

1 Hallie May 14, 2008 at 4:58 pm

Kath, could you use regular sugar (not brown) for this, or maple syrup? I want to experiment with a baked oatmeal but I don’t have brown sugar in my house!

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2 Kath May 14, 2008 at 4:58 pm

Hallie ,
Yes, granulated sugar will work just like creme brulee!

Kath

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3 Rose-Anne May 19, 2008 at 5:18 pm

Ooh, this oatmeal brulee of yours looks delightful! I’ll be adding this one to my file of recipes to try. Thanks!

PS What size baking pan did you use?

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4 Kath May 19, 2008 at 8:17 pm

Rose-Anne,
I think it was either 8 or 9″ x 4″. You could use an 8″ square too.

Kath

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5 Kelley July 9, 2008 at 3:00 pm

Do you happen to know where one can buy vanilla hemp milk? I live in Manhattan. LOL!

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6 Kelley July 9, 2008 at 3:01 pm

Perhaps Whole Foods?

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7 Tanya September 2, 2008 at 7:37 pm

I love this recipe!! I threw in some raisins too for my kids. Thank you!

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8 Rose-Anne October 20, 2008 at 2:51 pm

Hello again! I finally got around to trying this recipe or, rather, a tweaked version of it, and it was delicious! I stayed true to the spirit of the recipe but I added a little bit of cardamom for more of a chai flavor. My version can be found here: http://lifeloveandfood24.blogspot.com/2008/10/magic-of-oatmeal.html

Thanks again!
Rose-Anne

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9 Betsey March 10, 2009 at 10:42 am

I am so glad there’s someone out there that’s as obsessed with oatmeal as I am!

As a fellow runner, I was wondering what you like to eat before a morning run. I love running early because the thought of a huge steamy bowl of oatmeal when you finish makes you run harder, but I can’t go out the door without something in my stomach. What do you guys suggest?

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10 Kath March 10, 2009 at 2:23 pm

Betsey ,
I run on an empty stomach (in the mornings) because I realized my morning “hunger” was mostly thirst. I just drink a glass of water and go. But I used to (and sometimes do) eat a banana with PB or toast with PB. It’s light enough to run on for me.

Kath

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11 Alyssa September 7, 2009 at 1:56 pm

Just made this and it was amazing! Used pecans instead of Walnuts and vanilla soy instead of vanilla help. We were going to put peanut butter on top but it was so perfect on its own we skipped it. Thanks for inventing it!

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12 Chloé June 12, 2010 at 4:56 pm

Hi! I’m French and I’ve discovered your recipes by chance a few days ago. I love your web site and I hope you’ll continue to cook like that. Tomorrow morning I’ll try “oatmeal brulee” for breakfast,it seems delicious! Thank you and good continuation Kath (sorry for my english…)

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13 Char August 17, 2010 at 8:43 pm

Creative and delicious-looking! Mmmmm! *Thumbs up*

xoxo

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14 Baking 'n' Books February 2, 2011 at 2:49 pm

This looks so good!

I love that you put brown sugar on it – I’ve recently discovered that myself and am in love ;)

Refreshing to see especially with a lot of blogs being all anti-sugar…

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15 Lauren February 9, 2011 at 4:53 pm

I love this! I made it for the first time for breakfast with my boyfriend and he loved it, too. Now that I’m cooking so much for him, he’s losing weight. Men. But this recipe is seriously delicious and very sweet for such a relatively small amount of sugar.

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16 Kayla @ Fitter Than Choc February 20, 2011 at 2:13 am

I am a big fan of oatmeal, but have not tried making baked oatmeal before. I’d love to try this some time this week. Does the ripeness of the banana matter here? Also, have you tried making this the day before and storing it in the fridge?

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17 KathEats February 20, 2011 at 8:50 am

I would always use pretty ripe ones, but I don’t think they need to be browning here.

It does heat up well the next day!

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18 S April 1, 2011 at 11:48 am

Quick question! When you say ‘oats’ are you referring to old-fashioned rolled oats? I always get confused between that and quick oats haha.

Thanks!

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19 KathEats April 1, 2011 at 1:17 pm

Yup!

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20 Kim August 27, 2011 at 11:17 pm

Love the baked oatmeals from your site. Instead of brown sugar I use maple flavored agave nectar…it doesn’t crisp up like brown sugar but it is GOOD! I have also a vanilla flavored agave nectar I used, but the maple is my favorite. Yummy! I am hooked.

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21 mb September 28, 2011 at 4:58 pm

Is this supposed to be soupy? I did exactly as the directions said, but mine turned out like soup :(
I was really looking forward to this for dinner too .

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22 KathEats September 28, 2011 at 5:00 pm

No, it’s pretty firm. What kind of oats did you use? I’m sorry it was a flop for you

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23 Sarah @ RunningChickago April 23, 2012 at 2:44 pm

This looks so good! Glad I checked this page out! :) Definitely going to make it!!

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