Banana-Walnut Bruléed Oatmeal
Recipe type: Breakfast
Yield: 4 servings
  • 1 1/3 cups steel-cut oats (gluten-free, if needed)
  • 2 cups unsweetened almond milk or whole milk
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 4 very-ripe bananas, mashed
  • 1/4 cup granulated sugar
  • 1/3 cup walnuts, toasted and coarsely chopped
  1. Add the oats, almond milk, and water to a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until thick and creamy. Mix in the salt and mashed banana.
  2. Adjust an oven rack to sit 4-6 inches below the broiler. Preheat the broiler to high.
  3. Divide the oatmeal between four 10-inch oven-safe ramekins; wipe down the rims if there's any oatmeal on them. Arrange the ramekins on a quarter sheet pan or other pan, so they're easy to pull out of the oven. Top the oatmeal with granulated sugar, using 1 tablespoon per ramekin. Concentrate on sprinkling over the center (leave about 1/8-inch border, as it'll burn there first). Broil, checking frequently (once a minute, then once every 30 seconds), and rotating the pan, for 4-5 minutes, or until bubbling and caramelized in spots.
  4. Top the bruléed oatmeal with the walnuts and serve hot.
To make ahead: prepare the oatmeal up to the point of sprinkling it with sugar; refrigerate. (You can divvy it up into the ramekins or store in an air-tight container.) When ready to make, proceed with the recipe as usual — it may take an extra minute or so to get the sugar browned and bubbling.

If you have a crème brulée blow-torch, feel free to use it here to caramelize the sugar; it'll give you more control.
Recipe by A Modest Feast at