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 (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
A delicious cherry dessert.
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
- 1 ½ cups milk
- 1 large egg yolk
- 1 ½ 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
- 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.
- 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.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 675Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 223mgSodium: 396mgCarbohydrates: 87gFiber: 7gSugar: 43gProtein: 18g
Jolene (www.everydayfoodie.ca) says
I am always impressed with people like you who use their days off to be productive. Sometimes I spend the entire day in my pajamas on the couch!
Krista says
You. Are. A Genius. Talk about a dressed up breakfast! And still so cozy and comforting. Love it!
NanaBread (Jeanne) 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!
Sylvie @ Gourmande in the Kitchen says
Oh yeah, I'm thinking a little kirsch here would be pretty amazing too!
thelittleloaf 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!
vianney says
A sweet start to any morning!! love the layer of crunch on top!
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!!
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.
Feast on the Cheap says
Love the brulee topping...
Kiran @ KiranTarun.com says
I don't mind kitchen torch and vanilla bean repetition -- so long it debuts as a delicious recipe. That baked oatmeal looks so drool-worthy!!!