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

Oatmeal Brûlée l

This week I turned 32 (gasp!) and I spent the day cleaning out my cupboards.

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.

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.

TO Make This Oatmeal Brûlée You Will Need:

for the brown butter pears:

  • bosc pears
  • unsalted butter
  • kosher salt

for the cinnamon and ginger cream:

  • heavy cream
  • fresh ginger, smashed
  • cinnamon stick
  • honey
  • real vanilla extract
  • nutmeg

for the oatmeal:

  • water
  • thick cut old fashioned rolled oats (I like bob’s red mill)
  • dark brown sugar
  • cinnamon & ginger cream
  • granulated sugar

Make the brown butter pears:

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 1/2 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.

Make the cinnamon ginger cream:

Moving on to the cream; pour 1 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.

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

Remove off of the heat and add in 2 tablespoons of honey, I eyeballed it.

Add in 1/4 teaspoon of pure vanilla extract.

lastly, grate in 1/8 teaspoon fresh nutmeg.

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

Make the Oatmeal.:

In a large {yet another} pot; bring the 4 cups of water to a boil. Then add in 2 cups of the extra thick rolled oats and stir constantly.

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

Add in 2 tablespoons dark brown sugar…

And 1/2 cup of that liquid gold.

Put a lid on it and set aside to 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! Snap a photo and tag me on twitter or instagram!

Oatmeal Brûlée l

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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.



  • 2 bosc pears diced small, not overly ripe
  • 1/4 cup unsalted butter
  • 2 pinches kosher salt


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


  • 4 cups water
  • 2 cups extra thick cut rolled oats, or old fashioned rolled oats (I use Bob's Red Mill)
  • 2 tablespoons dark brown sugar
  • 4 tablespoons granulated sugar



  • Spray four 10-ounce ramekins with a Misto/baking spray or grease with a little butter.
  • 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.
  • Evenly divide the pears among the 4 ramekins and set aside.


  • In a small saucepan over medium heat add heavy cream, smashed ginger slices and the cinnamon stick. Simmer for 10 minutes.
  • 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.
  • 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.


  • 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.
  • 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.
  • 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.
  • Sprinkle a tablespoon of granulated sugar over each oatmeal ramekin.
  • 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!
  • Serve oatmeal with a drizzle of the remaining 1/2 cup of cinnamon and ginger cream.
Serving: 1g, Calories: 616kcal, Carbohydrates: 70g, Protein: 7g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 236mg, Potassium: 320mg, Fiber: 7g, Sugar: 36g, Vitamin A: 1254IU, Vitamin C: 4mg, Calcium: 93mg, Iron: 2mg