Cherry Vanilla Baked Oatmeal

Apparently, when I want to feel fancy, I reach for a vanilla bean and a kitchen torch.  Again and again.  I hope my friends and loved ones don’t mind the repetition.  A kitchen torch never fails to impress, and a vanilla bean never fails to deliver its intoxicating aroma.  Add cute little ramekins to the mix and I believe world peace could be attained right here in this country kitchen.

I fought my instinct to add some kirsch or amaretto to this baked oatmeal.  If it’s a lazy Saturday or Sunday morning, I think you should add the booze.  I pulled this recipe together one Friday morning when we decided it was too foggy to drive into work.  The school buses racing by on the county road outside prevented me from glugging it in with reckless abandon.  Even when I take a day off, I rarely fail to relax.  I treat it as a day to accomplish as much as possible:  laundry, mopping, baking, photographing, grocery shopping, weeding, making stock with the vegetable odds and ends I throw in the freezer while I cook each night (thanks, Nat!), and the list goes on and on.  I’m hoping these decadent breakfasts we’ve been enjoying lately will make me pause and savor the moments before the sun peaks through the fog.

Other recipes in the 2012 Valentine’s Day Breakfast in Bed series so far:
Cheddar Biscuit Breakfast Sandwiches
Pina Colada Smoothie
Creme Brulee French Toast

To browse all of my small breakfast recipes, click here.

Cherry Vanilla Baked Oatmeal
 
Makes 2 10-ounce ramekins.
Ingredients
  • 1 cup rolled oats (not instant oats)
  • ¼ cup chopped pecans
  • 2 tablespoons brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1½ cups milk
  • 1 large egg yolk
  • 1½ tablespoons unsalted butter, melted (plus extra for greasing ramekins)
  • ⅓ of a vanilla bean, scraped of its black seeds
  • ½ cup dried cherries
  • 2 teaspoons sugar for bruleeing the top (optional)
Instructions
  1. Preheat the oven to 375 and grease the ramekins with the extra butter. Add ¼ of dried cherries to the bottom of each ramekin. Set aside.
  2. In a small bowl, mix together all the dry ingredients (oats through salt). In a measuring cup, whisk the milk, egg yolk, melted butter, vanilla bean seeds. Divide the dry oat mixture between each ramekin, then slowly pour the milk mixture on top. Use the measuring cup to evenly divide the wet ingredients into each ramekin. Bake for 25-30 minutes, until puffed and slightly set. Sprinkle 1 teaspoon of sugar on each ramekin and brulee with a kitchen torch for an extra touch. Serve warm.

 

Comments

  1. says

    Vanilla is one of my favourite ingredients too and I find it hard to not use it in everything! The idea of bruleeing the top of the oatmeal is wonderful too. What a perfect little breakfast bowl.

  2. says

    Ohhh, baked oatmeal, how I love thee. And while I am not lucky enough to be in possession of a kitchen torch (yet), I love the oh-so-fancy tops of your ramekins! Breakfast just seems yummier when it’s cute. :)

  3. says

    This further affirms that I need a kitchen torch. I kid you not that I asked the husband a few months back if he’d let me borrow his welder torch thing for a creme brulee recipe I wanted to try. Needless to say, the creme brulee didn’t happen. I’m thinking he wanted the house to still be standing.

  4. says

    Great minds think alike :) I love that you bust out your torch. I do it, too, but I’ve never used it on oatmeal! Next time my kids are getting a “fancy” breakfast. They like fancy things :)

  5. says

    Yes please! I adore this. I bruleed steel cut oats and was sold! Love the addition of dried cherries. And, the lil’ spoon looks super cute! ;)

  6. says

    Every March, during Spring Break, the women of my family gather for a “Ladies Only” weekend filled with food, games, antiquing and fun. This year, I’m hosting in Houston and THIS gorgeous breakfast is going on my menu. We’re an oatmeal family, and they’re going to lose their minds. Can’t wait!

  7. says

    I love the idea of using a blow torch on the top of this oatmeal – I bet it adds the most delicious crunch. And the addition of a little booze on a weekend morning would be lovely too!

  8. Sally @ Spontaneous Hausfrau says

    I love baked oatmeal and this recipe looks insanely good! I’ve been wanting a kitchen torch for a while – I think I now have a good reason to get one!!

  9. Ann from Montana says

    I guess I need to spring for a torch! Looks and sounds wonderful.

    Veg broth – YES! And a couple more tricks…I freeze some flat in ziploc bags and then you can break off a little if you just need a little and since I cook for 1, I often just need a little! Also, saw on H.Swanson’s site – making your own bouillion which is handy as well and easier (for me) to store.

  10. says

    Mmmmmm….I bet that makes the kitchen smell fantastic. I usually make apple cinnamon or pumpkin baked oatmeal, but I can’t wait to try cherry vanilla.

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