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 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, 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.
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Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 223mgSodium: 396mgCarbohydrates: 87gFiber: 7gSugar: 43gProtein: 18g