Bruleed Irish Oatmeal

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“This is a great dish to serve overnight guests during the holidays. You just have to remember to dry the brown sugar the night before. Even those who swear they don't like oatmeal will probably like this. I'm one of those myself. Don't try to substitute for the steel-cut oats in this recipe, and the dried fruit chips add a lot to the finished dish. The original recipe is attributed to Katy Sparks of Quilty's restaurant, New York.”

Ingredients Nutrition


  1. Spread brown sugar out on a baking sheet and set aside overnight; force through a sieve or grind in spice grinder; set aside.
  2. Bring milk and water to a boil; stir in oatmeal and salt; cook over medium heat for 15 minutes, stirring often; continue to stir occasionally, reduce heat and simmer 25 minutes or until oats are desired firmness and most of the liquid has been absorbed.
  3. Spoon oatmeal into serving bowls; sprinkle with dried brown sugar and using a mini torch, melt the sugar until it forms a golden crust.
  4. Alternatively, pour the oatmeal into a casserole dish and use the broiler to melt the sugar, about 2 minutes.
  5. Garnish with apple and pear chips and maple syrup.

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