A couple of months ago I was reading about Bob’s Red Mill’s steel cut oats recipe contest. I wanted to enter, but never found the time to do so. So, this is the recipe that I would have created for that contest. I had to share it with you, as it makes a healthier creme brulee or a scrumptious breakfast for special occasions, such as a brunch! Walnuts or pecans, added along with banana slices make wonderful toppings, too. Add the brown sugar, torch and voila – you have yourself heaven! My husband said he could eat this for breakfast, lunch and dinner. I told him “not!”
If using as a dessert and you can tolerate dairy, use heavy whipping cream, as this is used in creme brulee. However, if you are making this breakfast, a milk or dairy-free milk work just fine.
A creme brulee steel cut oats recipe that will have them all begging for more whether it be for dessert or breakfast!
- 1/2 cup gluten-free steel cut oats
- 1 1/2 cup milk or dairy-free substitute
- 3 large egg yolks
- 2 Tablespoons sugar or sugar substitute equivalent
- 2 teaspoons pure vanilla extract
- 2 Tablespoons brown sugar
- 1 Tablespoon butter optional
- Heat the milk in a medium size sauce pan on medium heat. Do not boil.
- In a small bowl, beat egg yolks and sugar until sugar dissolves and the yolk is the color of a lemon.
- Add half of the warmed milk to the egg yolk mixture slowly while mixing. If you add it all at once you may end up with scrambled eggs.
- Add the yolk mixture back to the sauce pan, add oats, and stir. Cover, allow to cook for about 30 minutes, stirring occasionally.
- Serve in bowls, add sliced bananas and nuts, if using; top with brown sugar and melted butter, or torch the brown sugar alone until melted.