Pumpkin Pie Oatmeal Brûlée.
There might not ever be another way to eat oatmeal.
A slightly crunchy, sugary topping that is crisped up on pumpkin pie oatmeal?
My life is over now that I’ve discovered this.
I’m also very much considering if this is a legit breakfast that can be eaten every single day. Probably not. I also really love this sort of oatmeal for dinner occasionally too though. Perhaps that is more acceptable.
For “not being an oatmeal person,” I’ve now shared two oatmeal posts in the last two weeks and I’m not hating it. I’m usually not even an oatmeal person once the weather cools down (um, not that it’s doing THAT), but I am an oatmeal person when it comes to pumpkin and apple spice and what not.
If you’ve been following me for a while then you know that one of my most embarrassing secrets is how much I loved (um, still love, present tense) the Quaker instant oatmeal packets. But that’s it. I couldn’t really get behind real oatmeal unless it was full of tons of brown sugar.
Which this one sort of is. Sort of!
But it also has a lot of pumpkin and I think that’s a vegetable so we’re good. And there is fiber and stuff. And cinnamon and spice!
This is practically kale if you ask me.
So! You totally don’t have to put the oatmeal inside of these little sugar pumpkins. I did that for fun. It’s obviously more time consuming but I do love the presentation if you wanted to serve this for some sort of brunch or what not. You could prep the pumpkins ahead of time (like maybe the night before) and it would be worth it because they are so cute.
But. The key here is to make the brûlée topping (that I first saw on serious eats) and throw it on top of the pumpkin oatmeal and let it get all crunchy and amazing and sweet. Texture perfection! I love this on top of oatmeal so, so much. It’s the star of the show here.
Now I’m wondering if we could do that bourbon oatmeal inside of these pumpkins? I’m thinking yes.
- 2 cups water
- 1 cup old-fashioned rolled outs
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup dark brown sugar
- 1/4 cup heavy cream plus extra for drizzling
- 1 teaspoon vanilla extract
- roasted peptitas for topping
- toasted pecans for topping
- optional: hollowed out sugar/pie pumpkins for serving
- 1/2 cup packed dark brown sugar
- 2 tablespoons water
- Bring the water to boil. Add the oats and the salt and reduce the heat to a simmer. Cook, stirring often, until the oats are thick and creamy, about 10 to 15 minutes. Stir in the pumpkin pie spice, pumpkin puree, heavy cream and brown sugar. Remove from the heat and stir in the vanilla extract.
- Place the oatmeal in oven-safe bowls (or you can use hollowed out pie pumpkins like I did!). Top with the brown sugar brulee paste. Broil for 2 to 3 minutes (or longer, depending on your broiler), watching the entire time to make sure it doesn't burn. Top the oatmeal with the roasted pepitas and pecans. And an extra drizzle of heavy cream if desired!
- Just a note, if you want to use the pumpkins like I did, I did bake the oatmeal in the pumpkins for about 20 minutes or so and then did the broiling. Definitely not necessary, but cute if you want to take things over the top!
- Stir together the sugar and water until a paste forms.
This might kind of taking breakfast for dinner over the top.