Maple Pecan Baked Oatmeal Brulee

This is very much a creamy custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 eggs 
• 1/4 cup chopped pecans (or up to 1/2 cup)
• 2 teaspoons maple extract, or try vanilla

Topping:

• 1/3 cup maple syrup
• 1/2 cup sugar

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a large bowl add oatmeal, maple syrup, salt, almond milk, eggs, pecans, and maple extract. Mix together using whisk.
4. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
5. Bake 350°F 40 to 45 minutes.
6. While oatmeal is baking, in a small bowl combine maple syrup and sugar.
7. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 9 - 11 minutes, the sugar will be bubbly and fully melted.
8.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

Fill ramekins leaving space for expansion and topping.



Fresh out of the oven, so glad that I used a baking pan and parchment to bake the ramekins with

The maple topping looks so yummy