When Chef Peter Rios, from Alliance Bakery and Alliance Pâtisserie is at home, he loves making this simple quick recipe. This is great in the Fall and all year long if you are a true oatmeal and cinnamon fan.
There are three kinds of Cinnamon used in recipe below: Ceylon, Saigon and Cassia bark
Cinnamon Oatmeal Brûlée
452g water (2cups)
120g Steel cut Oats (3/4 cup) Rinsed, drained
2 g Ceylon Cinnamon (1/4 tsp)
3 g Saigon Cinnamon (1/2tsp)
1/4 stick Cassia Cinnamon
1/4 piece Vanilla bean or 1tsp Vanilla extract
70g Turbinado sugar (1-1/2 Tbps) or more to taste
Combine all in a sauce pot, bring to boil, simmer until soft (8-10 mins)
Add 50g (1/4 cup) of milk, stir to combine.
Pour into bowls, let rest for 5 mins. Sprinkle with turbinado sugar and caramelize with a torch.
Top with fruits, nuts or sliced bananas and ENJOY! Happy OhlàlàFood!