Raspberry Coconut Crème Brûlée Oatmeal
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4 out of 5 stars
(1)
Ingredients
- 2 cups water
- 2/3 cup Quaker Quick 3-Minute Steel Cut Oats
- Pinch of salt
- 1/3 cup lite coconut milk
- 1 cup fresh raspberries
- 4 teaspoons coconut sugar or turbinado sugar
- Toasted coconut (for garnish, optional)
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Preparation
Step 1
1. In a medium sauce pan, bring water and salt to a boil. Stir in the oats and reduce to medium heat. Simmer uncovered, stirring occasionally, until oats are of desired texture, about 5 minutes. Remove from heat and stir in the coconut milk. Gently fold in the 1/2 cup of the raspberries.
Step 2
2. Divide oats into 4 oven safe ramekins or bowls. Press additional raspberries on top. Sprinkle 1 teaspoon of sugar over each ramekin, making sure the oats and raspberries are well coated. Place the ramekins on a baking sheet and put under a hot broiler for 2-3 minutes, or until the sugar melts and forms a crust. Remove from the oven and garnish with toasted coconut, if desired. Serve warm.
Step 3
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