This Steel Cut Oatmeal Brulee is not your everyday oatmeal! A GREAT start to a cold morning. Snuggle up to a warm and comforting bowl of “special” oatmeal. Loaded with fruit, a hint of cinnamon and orange, topped with a crunchy sugar topping. Now the comfort can begin!
THE FACTS OF OATMEAL:
- Steel-cut oats are the whole oat kernel, which is cut into two or three pieces using steel discs. They are a better source of fiber than rolled oats, but take longer to cook.
- Rolled oats have the bran mostly removed and are rolled flat to make them easier to cook. With the bran removed, they have less fiber than steel-cut oats.
- Quick-cooking and instant oats are rolled oats that have been cut into smaller pieces and rolled thinner, thus cook quickly. They are an easy source for preparing many oatmeal dishes.
- 4 cups water
- 1 cup steel-cut oats
- 1 cinnamon stick
- 1 orange peel strip (about 2-inches)
- dash of salt
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup maple syrup
- 2 tablespoons butter
- 1/4 cup packed light brown sugar
- In a medium heavy saucepan, bring water to a boil over medium heat.
- Add oats, cinnamon stick, orange peel and salt. Reduce heat; simmer for 20-30 minutes or until thick and creamy, stirring occasionally.
- Remove from heat, discard cinnamon and orange peel.
- Stir in the cranberries, raisins, syrup and butter.
- Cover and let stand for 2 minutes.
- Transfer to 4, ungreased 6-ounce ramekins; place on a baking sheet and sprinkle with brown sugar.
- Broil 8-inches from the heat for 4-7 minutes or until sugar is caramelized.
- Serve immediately.
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