2cupsextra thick cut rolled oats or old fashioned rolled oats (I use Bob's Red Mill)
2tablespoonsdark brown sugar
MAKE THE BROWN BUTTERED PEARS:
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.
MAKE THE CINNAMON & GINGER CREAM
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.
MAKE THE OATMEAL:
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.