Oatmeal brûlée

Total Time
17 min
7 min
10 min
Not all dried cranberries are alike. Some are soaked in a sugar solution before being dried; others are coated with a fine mist of corn syrup. For the best taste, choose dried cranberries that contain no additives or preservatives. You won't need a kitchen torch or other fancy equipment to caramelize the sugar; all you need is your trusty broiler. The sweet, crusty topping perfectly balances out the earthy flavors of the ginger, cinnamon, nutmeg, and oats. It's such a luxuriously tasty treat, you won't be able to tell if you're eating breakfast or dessert.


Fat free skim milk

4 cup(s)

Dried apricot halves

6 half/halves, chopped into raisin-size pieces

Dried currants

¼ cup(s), or raisins, chopped

Dried cranberries

¼ cup(s)

Uncooked old fashioned rolled oats

3 cup(s)

Ground ginger

½ tsp

Ground cinnamon

½ tsp

Freshly grated nutmeg

¼ tsp

Table salt

¼ tsp

Packed brown sugar

1½ Tbsp


  1. Preheat the broiler. Meanwhile, bring the milk to a low simmer in a large saucepan set over medium-high heat.
  2. Stir the apricots, currants, and cranberries into the hot milk, then stir in the oats. Cook for 2 minutes, stirring often. Stir in the ginger, cinnamon, nutmeg, and salt. Cook, stirring, until creamy, adjusting the heat so the oatmeal does not stick but the liquid comes to a low simmer, about 3 minutes longer.
  3. Spread the cooked cereal into an 8-inch square baking dish or 6 (6-ounce) ramekins. Sprinkle the brown sugar evenly over the top, then broil 5 inches from the heat until the sugar caramelizes, about 30 seconds. Let stand at room temperature about 2 minutes before serving. Yields 1/2 cup per serving.