The Tig Archives February 23, 2015
Some of you may be lucky enough to be basking in the sweet sweet sunshine during these blustery winter months, but for most of us, winter means heavy coats, chilly toes, and the craving for something comforting. Cue this delectable rendition of classic oatmeal made fanciful with the addition of a brûlée topping. Top with fresh berries, and treat yourself to a special start to the day. It’s the little things, really…and this recipe, inspired by culinary wizards at Buvette, is the perfect example of that. Cheers to happy hearts and full bellies!
- Preheat the oven to 425°F.
- Place the oats on a baking sheet and bake, stirring the oats occasionally, until they smell toasty and are golden brown, about 10 minutes. Keep the oven on.
- Meanwhile, bring the water to a boil in a large, heavy saucepan. Transfer the baked oats to the water along with the salt and stir to combine. Lower the heat and simmer until the oats are softened and thickened, about 10 minutes. Stir in all of the seeds and the raisins and transfer the mixture to a baking dish or a pie dish.
- Place the dish in the oven and bake until all of the excess liquid has evaporated and the top is lightly browned and just firm to the touch, 10 to 15 minutes.
- Remove the oatmeal from the oven and turn the oven from bake to broil.
- Evenly sprinkle the sugar over the surface of the oatmeal, using at least ¼ cup and up to ½ cup if you like it especially sweet. Place the dish on a rack set 4 to 6 inches under the broiler and cook, with a watchful eye, until the sugar has melted and caramelized, and is nearly, but not entirely, burned. Carefully remove the oatmeal from the broiler and serve immediately with the bee pollen sprinkled on top, if you’d like.
- Serve hot with a pitcher of warm milk alongside, if desired.