Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream

This fancy Oatmeal Brûlée is layered with brown buttered pears, oatmeal and then bruleed and then drizzled with a cinnamon ginger cream. 

This week I did the unthinkable. I turned 32 (gasp!) annnnd I cleaned out my cupboards. I know right? How exciting! Yeah-no-not-really.

Oatmeal Brûlée l SimplyScratch.com

But I did discover I have 6 different containers of oatmeal. I kid you NOT! I found two containers of quick oats, three Old fashioned Oats, a bag of Bob’s Red Mill {extra thick rolled oats} and a tin of Irish steel cut oats. What-the-what? I’m not exactly sure how I’ve accumulated so much oatmeal… I obviously have issues, which I don’t deny.

Oh and I also found that I’ve collected 4 bags of bread flour, 6 bags of different kinds of chocolate chips and 5 different types of salt {kosher, 3 different types and sizes of sea salt and pink Himalayan salt}. I’m pretty sure there is a diagnosis for people like me… but I don’t wanna be certain.

Please feel free to tell me I’m not alone in this.

After my over-abundance-of-oatmeal-realization, I decided I had better use up some of these oats before Pat caught wind of it and lectured me on “how much money I’d save if I checked the pantry before grocery shopping”, I can just hear him now.

So the idea of oatmeal brûlée was born.

A whole lotta of dirty dishes and 603 photos later… I have for you a decadent, delicious and most amazing oatmeal I’ve ever had IN MY LIFE. It’s spiced with fresh ginger, a cinnamon stick and tastes of fall!

And it goes a little something like this… *hit-it!* {name that tune!}

Start by dicing up 2 pears into small pieces.

My pears were NOT fully ripe and that’s okay! If they were, they’d fall apart in the pan when cooked. So don’t worry about having to wait for ripe pears… a semi ripe one is perfect because they’ll soften during the whole cooking process.

In a small-ish skillet over medium-high heat add a half stick of butter.

Add the pears.

A couple pinches of kosher salt.

And cook, stirring every now and again.

Meanwhile; spray four 10 ounce ramekins with your Misto… or smear with butter.

Once the pears are golden and the butter is browned, pull of the heat.

Evenly spoon the brown butter pears into the bottom of the prepped ramekins and set them off to the side.

Moving on to the cream; pour a cup of heavy cream into a small sauce pan.

Slice a couple coins of ginger and bust them up with the handle of your knife, then added those into the heavy cream.

Along with a cinnamon stick. I just love cinnamon sticks…

Here smellllllll. {Hi-Five if you put your nose up to the screen!}

Bring to a small simmer for 10 minutes and stir often.

Remove off of the heat and add in a couple tablespoons of honey, I eyeballed it.

Add in a quarter teaspoon of real vanilla.

And an eighth teaspoon of fresh nutmeg.

Stir and pour through a strainer to catch the ginger and cinnamon stick, then set a side. {Oooops! Looks like somebody can’t hold a camera while pouring from a pot! *tisk!*}

In a large {yet another} pot; bring the four cups of water to a boil. Then add in two cups of the extra thick rolled oats and stir constantly.

Reduce the heat to medium and stir occasionally for 5 minutes.

Add in two tablespoons dark brown sugar…

And a half cup of that liquid gold.

Put a lid on it and give the oatmeal a chance to absorb the cream.

Then divide the oatmeal among the four ramekins and flatten out the tops.

Sprinkle each one with a tablespoon of sugar.

And place them under your broiler until the sugar melts, and turns a deep golden.

Oatmeal Brûlée l SimplyScratch.com

Oh yeah… I so wanted to do a face plant right into these babies.

Oatmeal Brûlée l SimplyScratch.com

Although you do use 2 different pots and a small pan… don’t let that stop you from making this! It’s worth every pot, pan, and utinsel used. Why is it worth it?

Oatmeal Brûlée l SimplyScratch.com

You’ll know the moment you crack through the hardened caramelized sugar crust and take a bite. I die every single time!

Oatmeal Brûlée l SimplyScratch.com

Oh and then you drizzle with a little more of the cinnamon and ginger cream and everything gets all luscious and dreamy….

Oatmeal Brûlée l SimplyScratch.com

And when you reach the bottom you taste the brown buttered pears… you’ll just die. Food shouldn’t taste this good… wait, ummm yes it totally should!


Enjoy! And if you give this Oatmeal Brûlée recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Oatmeal Brûlée l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 4 servings

Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream

Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream
This fancy Oatmeal Brûlée is layered with brown buttered pears, oatmeal and then bruleed and then drizzled with a cinnamon ginger cream.
Prep Time 45 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 1 hour



  • 2 (partially ripe) Bosc pears, diced small
  • 1/2 stick unsalted butter
  • 2 pinches kosher salt


  • 1 cup heavy cream
  • 2-3 slices of fresh ginger, smashed
  • 1 cinnamon stick
  • 2 tablespoons honey
  • 1/4 teaspoon real vanilla extract
  • 1/8 teaspoon fresh nutmeg, grated


  • 4 cups water

2 cups Bob's Red Mill Extra Thick Cut Rolled Oats or old fashioned rolled oats (not quick oats)

  • 2 tablespoons dark brown sugar
  • 1/2 cup of prepared Cinnamon & Ginger Cream
  • 4 tablespoons granulated sugar



  1. Spray four 10-ounce ramekins with a Misto/baking spray or grease with a little butter.
  2. Heat the half stick of unsalted butter in a small skillet over medium-high heat. Once melted, add the diced pears and a couple pinches of kosher salt. Cook until the pears are softened and the butter browned. This will take about 15 minutes.
  3. Evenly divide the pears among the 4 ramekins and set aside.


  1. In a small saucepan over medium heat add heavy cream, smashed ginger slices and the cinnamon stick. Simmer for 10 minutes.
  2. Remove the cream off of the heat and add in the 2 tablespoons of honey, 1/4 teaspoon of vanilla and 1/8 teaspoon of grated nutmeg.
  3. Stir and then pour the mixture into a bowl through a strainer to catch any of the solids. Discard the solids and set the bowl of cream aside.


  1. Bring the 4 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium and stir in the oats. Cook for 5 minutes, stirring often.
  2. Remove the pan from the heat and add in the 2 tablespoons dark brown sugar and half a cup of the cinnamon and ginger cream. Stir and place a lid on the pot and let it sit for a couple minutes.
  3. Spoon the oatmeal over top of the pears in the ramekins then press down so the oatmeal is flat on top. Preheat the broiler in your oven.
  4. Sprinkle a tablespoon of granulated sugar over each oatmeal ramekin.
  5. Place the ramekins on a rimmed cookie sheet and pop them into the oven under the broiler until the sugar is caramelized and golden, about 10 minutes. Watch carefully!
  6. Serve oatmeal with a drizzle of the remaining 1/2 cup of cinnamon and ginger cream.

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32 Responses to “Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream”

  1. #
    Averie @ Averie Cooks — September 21, 2012 at 7:13 am

    every single element i adore — browned butter, the cinn ginger cream, the pears, the oatmeal itself – now THIS is a bowl of oatmeal!

  2. #
    Kathryn — September 21, 2012 at 8:41 am

    Happy birthday! And I may be getting old myself but I think tidying out your kitchen cupboards is an excellent way to celebrate…

    This does sound utterly amazing though; love the idea of that crispy sugar topping and the oatmeal lurking below.

    • simplyscratch replied: — September 21st, 2012 @ 1:30 pm

      Thank you Kathryn! 🙂

  3. #
    Rachel Cooks — September 21, 2012 at 12:14 pm

    oh.my.gosh. How decadent! YUM!
    PS: I have an over-overabundance of oats as well. Totally normal.

    • simplyscratch replied: — September 21st, 2012 @ 1:28 pm

      Thank GOD! 🙂

  4. #
    Krysten @ Mrs. Schwartz's Kitchen — September 21, 2012 at 1:11 pm

    Wow, these look simply amazing! Not okay to read this on the bus when I only have a measly Luna bar waiting for me at my desk!

  5. #
    Meagan @ A Zesty Bite — September 21, 2012 at 1:43 pm

    Happy Birthday ! I turn 28 today.

  6. #
    Bama Girl — September 21, 2012 at 1:51 pm

    Hi Laurie! Happy late birthday! Enjoy these years! I love this recipe, even though I haven’t tasted it yet! It just sounds and looks delicious! Thanks for sharing! Blessings from Bama!

  7. #
    Reagan — September 21, 2012 at 2:16 pm

    This is absolutely amazing,I’ve never seen anything like it! Thanks for sharing!

  8. #
    Shannon Q — September 21, 2012 at 2:18 pm

    Stop it! Are you for real? I’m making this over the weekend!

  9. #
    Stephanie @ Eat. Drink. Love. — September 21, 2012 at 2:19 pm

    This is such a good idea, Laurie! It looks amazing!

    Happy Birthday! I had a birthday this week too!

  10. #
    Bethany — September 21, 2012 at 2:26 pm

    OMG I can taste it through the screen! I bet this oatmeal is amazing!!

  11. #
    Cassie — September 21, 2012 at 2:57 pm

    Gorgeous!! I can’t think of a better way to indulge for breakfast…or your birthday! I hope it was fabulous!!

  12. #
    Laurel — September 21, 2012 at 3:52 pm

    Yes, you are perfectly normal… or at least in very good company in your obsession… in your collection of excessive multiples or varieties of food-stuffs! My brain seems to focus on needing items for a recipe that I want to work on and then forgetting that I have already bought some or part. I am in the process of working on a recipe for Savory Granola and bought two bags of rolled 7 grains on two different trips to an Amish bulk food grocery that I frequent. I was so proud that I remembered to buy the (second) bag until I got home and, in straightening out my cupboard and putting things away, I found the first… *sigh* and “oh, bother” … and I’d hate to tell you how many varieties of salt that I have. …. Oh, and I will try the above recipe, it sounds delicious!!! ^_^

  13. #
    Sarah — September 21, 2012 at 4:43 pm

    OMG, mouth is watering and I am totally making this Saturday or Sunday for the boyfriend and his roomie….Mmmmm

  14. #
    Andrea Kate — September 21, 2012 at 5:03 pm

    Like whoa… this looks really amazing. Thanks for sharing!

  15. #
    Heather | Farmgirl Gourmet — September 21, 2012 at 8:17 pm

    I totally want this. Like immediately.

  16. #
    Sheila — September 21, 2012 at 9:24 pm

    ARe you kidding me? This looks crazy good. Is this dessert or breakfast or dessert for breakfast?!

  17. #
    Chung-Ah | Damn Delicious — September 21, 2012 at 10:25 pm

    I love your overabundance of ingredients! I think I need to come over your house and bake in your kitchen! And this brulee is absolutely killer! You got so creative with the addition of oatmeal – well done!

  18. #
    Katrina @ Warm Vanilla Sugar — September 22, 2012 at 1:07 am

    mmmm this looks so tasty! What a treat!

  19. #
    Anna @ Crunchy Creamy Sweet — September 22, 2012 at 5:03 am

    Way to fancy up oatmeal! Love the pear surprise at the bottom! Happy Birthday, Laurie!!

  20. #
    Antonia @ Health Inspirations — September 22, 2012 at 7:11 am

    Happy birthday Laurie. I’m always amazed at how great your pictures turn out considering that you’re pouring, stirring and adding ingredients at the same time as taking pictures. Great recipe as well. Perfectly indulgent for a fancy weekend breakfast!

  21. #
    JulieD — September 22, 2012 at 10:36 am

    Either we’re completely normal or completely crazy…I probably have 6 different kinds of oatmeal too. I’m getting ready to tackle the pantry soon here too and I’m so scared. It’s already overwhelming when I need to find something in there…I usually give up and just buy it and it just makes it even worse!

    This brulee looks utterly amazing…it’s pretty much genius!

  22. #
    Jen @ Savory Simple — September 22, 2012 at 12:57 pm

    This sounds incredible!!

  23. #
    The Food Hound — September 22, 2012 at 3:15 pm

    Funny that you would post about oatmeal… I ALWAYS think of you when I make oatmeal b/c the last time I made it was your recipe for nutella oatmeal (maybe it had banana in it?). Anyway, I am not an oatmeal fan and even adding nutella didn’t change that BUT I can say it was the best oatmeal I’ve ever eaten, which is a glowing endorsement from someone who hates oatmeal. I need to try this… and if I don’t like this, in all it’s creamy brulee wonderfulness, then it’s safe to say I will never like oatmeal. This looks too good to not try!!! Thanks!!

  24. #
    Isabelle @ Crumb — September 22, 2012 at 6:03 pm

    Happy birthday! This oatmeal looks divine… I’m all excited that pear season is here, and this sounds like the perfect way to celebrate (you totally had me at browned butter). Plus since it’s oatmeal, I can pretend it’s actually good for me and not feel guilty for indulging. 🙂 Can’t wait to try this out!

  25. #
    Kelsey — September 22, 2012 at 8:14 pm

    Just made this and OMG!! So goodLaurie! So much flavor and I loved cracking through the sugar crust!

  26. #
    Erin @ Dinners, Dishes and Desserts — September 23, 2012 at 4:31 pm

    It has oatmeal and peaches, can I just eat this for breakfast. It might be one of the few ways to get me to actually eat oatmeal 🙂

  27. #
    Erin @ Dinners, Dishes and Desserts — September 23, 2012 at 4:31 pm

    I mean pears – sorry!!

  28. #
    Anthony — November 4, 2012 at 1:55 am

    Hi, I have a question: Is it four or two cups of oats? Up above, it says four, and down below, it says two. I just used two and the oats were WAY too watery, so I’m guessing it’s two, but I hoped you could clarify. Thanks!

    • simplyscratch replied: — November 4th, 2012 @ 2:02 am

      Hi Anthony! Sorry about that.. it’s 4 cups water, 2 cups oats. Sorry for the confusion! 🙂

  29. #
    Kitchen Butterfly — January 2, 2013 at 9:54 pm

    Absolutely wonderful and a huge hit at our New Years Day Brunch. I used apples instead of the pears, and flavoured them with a touch of vanilla essence. EVERYONE loved it. Thank you so much and best wishes for 2013.

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