The happy news this week is limited to a) getting over a nasty cold b) going back to France this weekend for mom’s birthday.
I have yet to finish packing…but before I rush off, I wanted to share this wonderful treat, inspired by a breakfast at my favorite neighborhood spot, Back Forty West.
Perhaps, you’ll make it this weekend for an easy and delicious breakfast or brunch treat.
This is the kind of oatmeal that will delight both kids and adults. They may even fight each other for it!
Tips: Use a kitchen torch if you have one and feel comfortable doing so, otherwise you can pop this in the broiler to get the top all toasty.
Crème brûlée oatmeal
- 1/2 cup steel cut oats
- 2 T brown sugar (can also use maple sugar)
- 2 T mascarpone
- 1 T candied pecans
- milk (if you’re using it to make the oatmeal)
- a tiny pinch of salt
1. Cook oats according to package instructions, adding a tiny pinch of salt.
I usually make oatmeal with water instead of milk, but you can use milk, if you’d like. There is more than enough richness in the dish to make up for it though.
Set oven/broiler to broil, if you’re not using a torch.
2. Roughly chop the pecans and fold gently into the oatmeal.
3. You will need to use an oven-safe dish.
Scoop the mascarpone into the dish, then layer the oatmeal on top.