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RSS FeedChocolate Hazelnut Biscotti Bruleed Oatmeal
This recipe is our variation of Inn Cuisine’s bruleed oatmeal. I love creme brulee and oatmeal. The concept combination of the two infused together makes a great combination. This oatmeal is perfect for breakfast on any occasion especially on a chilly morning and it is really simply and easy to make.
Ingredients:
1 1/2 cups Oatmeal (quick cook or old fashioned prepared according to instructions from package)
3 tbsp Organic Blue Agave or Maple Syrup
1 1/2 tbsp Organic Soy Creamer
1/3 – 1/2 cup Chocolate chunk hazelnut biscotti granola
4 Ramekins
Organic light brown sugar to garnish and create a creme brûléed topping
Directions:
1. Spray ramekins with non-stick cooking spray; set aside. Prepare 1 1/2 cups of oatmeal (quick cooking or old fashioned) according to package instructions.
2. Prepare oatmeal by stirring in organic blue agave.
3. Then add in organic soy creamer and stir until thoroughly combined.
4. Add chocolate chunk hazelnut biscotti granola and stir to combine.
5. Spoon approximately 3/4 cup oatmeal mixture (per ramekin) into prepared ramekins.
6. Top each serving with a few pinches of light brown sugar as desired.
7. Place ramekins under broiler for approximately 40 seconds to 1 minute (slightly more or less, depending on your oven), watching carefully—when brown sugar just begins to melt and caramelize, brûléed topping is ready (topping should be caramel colored, as pictured above). Remove ramekins from oven using mitts, plate and serve immediately.
Serving makes about 4 depending on ramekin size.
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SaveChocolate Hazelnut Biscotti Bruleed Oatmeal
Yield: 4 Servings
Prep Time: 5
Cook Time: 10
Total Time: 15
Ingredients:
1 1/2 cups Oatmeal (quick cook or old fashioned prepared according to instructions from package)
3 tbsp Organic Blue Agave or Maple Syrup
1 1/2 tbsp Organic Soy Creamer
1/3 - 1/2 cup Chocolate chunk hazelnut biscotti granola
4 Ramekins
Organic light brown sugar to garnish and create a creme brûléed topping
Directions:
1. Spray ramekins with non-stick cooking spray; set aside. Prepare 1 1/2 cups of oatmeal (quick cooking or old fashioned) according to package instructions.
2. Prepare oatmeal by stirring in organic blue agave.
3. Then add in organic soy creamer and stir until thoroughly combined.
4. Add chocolate chunk hazelnut biscotti granola and stir to combine.
5. Spoon approximately 3/4 cup oatmeal mixture (per ramekin) into prepared ramekins.
6. Top each serving with a few pinches of light brown sugar as desired.
7. Place ramekins under broiler for approximately 40 seconds to 1 minute (slightly more or less, depending on your oven), watching carefully—when brown sugar just begins to melt and caramelize, brûléed topping is ready (topping should be caramel colored, as pictured above). Remove ramekins from oven using mitts, plate and serve immediately.
Serving makes about 4 depending on ramekin size.
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Like RR says the best : YUM-O!
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Wow, what a snazzy recipe! I read the title and my mouth felt full with just the words but the ingredients and the photos make me really hungry. Looks very tasty.
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Hmmmm, that sounds interesting and delicious. I can’t wait to try it!
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Jerry Ko — May 26th, 2011 @ 12:40 pm
Ben I hope it comes out as delicious for you as it did for us!
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Yum! What a great idea. I love oatmeal. Thanks for stopping by my blog.
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This looks great!
I’m glad I inspired your choco-hazelnut spread…sounds delish!
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WOW great recipe…sounds wonderful…I will have to add you to the blogs I follow. I see lots of Korean recipes…I am trying to learn some good ones. My daughter’s boyfriend is Korean. Thanks for visiting me and sharing your link!
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Kelly, we hope you enjoy the recipes and thank you for stopping by our blog
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