A treat for breakfast, this Crème brûlée oatmeal is made with quinoa & hemp vanilla instant oatmeal, coconut cream, and warm spices, topped with blow-torched raw cane sugar and blueberries.
Bring the oatmeal, coconut cream or milk, and optional spices (cinnamon, nutmeg, pinch of salt) together in a saucepan over medium heat. Let it come to a boil, then remove from the heat. Pour the oatmeal into ramekins or a glass bowl and sprinkle some raw cane sugar all over on top. Take a kitchen blow torch (or use an oven broiler) and slowly caramelize the sugar until it turns golden brown and hardens. Top with fruit and enjoy.
