Pear Oatmeal Creme Brulee #BrunchWeek

Turn your everyday oatmeal into a breakfast-dessert hybrid simply by brulee-ing the top. And throw some pears, and walnuts in there while you’re at it.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

One of the great things about brunch is that it’s pretty much an “anything goes” kind of meal. Sweet, savory, breakfast, dinner, dessert – they are all fair game. Due to the trend of creative food combinations you can get just about any of your favorite things breakfast/brunch-ified, even dessert.

With the help of Bob’s Red Mill, Woot Froot, Dixie Crystals, California Walnuts, and Le Creuset, I came up with a dessert oatmeal that will leave you satisfied and curb dessert cravings all in one. If you are like me, you crave dessert or at least something sweet after every single meal (yes even breakfast), so why not just eat a dessert inspired breakfast? I added pears and walnuts to my favorite oatmeal and then divided it into ramekins to be sprinkled with sugar and torched until caramelized.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages:

• Mixed Berry Yogurt Smoothie from Taste Cook Sip.
• Tequila Sunrise from A Day in the Life on the Farm.
• Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes:

• Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
• Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries:

• 60 Minute Cinnamon Rolls from Love and Confections.
• Chocolate and Walnut Challah from The Little Ferraro Kitchen.
• Braided Ham and Cheddar Bread from Sarcastic Cooking.
• Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
• Tattie Scones with Cheddar and Chives from The Redhead Baker.
• Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
• Chile Relleno Quiche from Cooking in Stilettos.
• Double Chocolate Sweet Rolls from It Bakes Me Happy.
• Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
• Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes:

• Harissa Chorizo Hash from greens & chocolate.
• Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides:

• Kinpura Gobo from Culinary Adventures with Camilla.
• Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
• Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
• Carrot Salad from My Catholic Kitchen.
• Italian Carrot Salad from {i love} my disorganized life.

BrunchWeek Desserts:

• Nutty Banana Bread from Take A Bite Out Of Boca.
• Gluten-Free Pear and Walnut Crumble from It’s Yummi.

One year ago: Oven-Fried Chicken & Biscuit Waffles

Two years ago: Spicy Edamame Burgers

PEAR OATMEAL CREME BRULEE

Serves 4

Ingredients:

3 cups milk

1-1/3 cup Bob’s Red Mill gluten-free old-fashion rolled oats

3 Tbsp packed Dixie Crystals light brown sugar

1 Tbsp unsalted butter

1/2 tsp cardamom

6 oz. (1 cup) Woot Froot pear slices, chopped

1/2 cup California walnuts, toasted and chopped

4 tsp Dixie Crystals granulated pure cane sugar, divided

Directions:

1. In a medium saucepan, bring milk to a boil. Stir in oats, brown sugar, butter, and cardamom. Cook until you reach desired thickness, stirring occasionally.
2. Remove from heat and stir in chopped pear and walnuts. Divide into 4 individual ramekins.
3. Sprinkle tops of each with 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.

Source: My Dad’s Apple Harvest Oatmeal.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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