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

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

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

Oatmeal Brûlée l

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

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

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

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

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

Oatmeal Brûlée with Brown Buttered Pears and Cinnamon Ginger Cream
Yield: 4 servings

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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