Irish Oatmeal Brulee
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Just one bowl of this Irish Oatmeal Brulee with cranberries, golden raisins and toasted pecans is sure to help you jumpstart your day. This recipe is perfect to serve to your overnight holiday guests or anytime you want a hot and hearty breakfast. Steel cut oatmeal takes a bit longer than traditional oatmeal to make, but trust me, it is worth the wait! 🙂
If you have never had steel cut oats, you are missing out. The distinctive hearty, chewy texture of steel cut oatmeal makes it one of my favorites.
One of my favorite things about this recipe is that you can prepare it and refrigerate the leftovers to eat during the busy work week. The prepared oatmeal can be refrigerated for up to 1 week, so you can have steel cut oats even on your busiest mornings. Just warm in the microwave with a splash of milk, transfer to a ramekin, broil and enjoy!
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Irish Oatmeal Brulee
- 8 cups milk
- 2 cups steel cut oats
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 orange peel strip, 1 to 3 inches
- 1/8 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar
- 1/2 cup toasted pecans, chopped
- In a large heavy saucepan over medium heat, bring milk to a boil. Add the oats, cinnamon, nutmeg, cloves, orange peel and salt. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thick and creamy.
- Remove from the heat; discard cinnamon stick and orange peel. Stir in cranberries, raisins, and syrup. Cover and let stand for 2 minutes.
- Transfer to eight ungreased 6 ounce ramekins. Place on a baking sheet. Sprinkle each serving with 1 tablespoon of brown sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle each serving with 1 tablespoon toasted pecans and serve.
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Source: adapted from Taste of Home, April/May 2011