To me, when dealing with a lot of allergies, the hardest meal is breakfast. I really enjoy homemade granola and oatmeal, but not everyone does. The consistency can be the roadblock to a love of oatmeal.
I kept thinking that if I could get a bit of crunch in the oatmeal it would help. With holidays coming up my mind is on chocolate, peppermint and cinnamon. I love making cinnamon rolls for neighbors, friends, and family at Christmas time. I've done this for years, but now so many of the people around me have restrictive diets due to allergies and autoimmune diseases.
So, I was again thinking about breakfast ideas while also remembering how yummy those cinnamon rolls were. Then it hit me! What about cinnamon roll oats, and for the crunch, a brûléed topping?
Here's the recipe I hope you all enjoy!
OAT INGREDIENTS:
2 Cups Organic Rolled Oats
2 Cups Water
2 Cups Unsweetened Oat Milk
1/2 tsp Salt
1 tsp Butter Flavoring
1/4 Cup Brown Sugar
TOPPING INGREDIENTS:
1/2 Cup Dairy Free Cream Cheese (We like Daiya)
2 tsp Cinnamon
1/8 Cup Brown Sugar
1/8 Cup White Sugar
DIRECTIONS:
In a saucepan over medium heat, combine all oat ingredients. Heat until boiling, stirring occasionally. Reduce heat to low and simmer 8 minutes. Remove from heat and stir in Cream Cheese. Fold in the cinnamon so that there are ribbons left in the oats. Pour into greased 9 inch shallow baking dish, or 6 medium or 8 small ramekins. Sprinkle remaining 1/8 Cup Brown Sugar and 1/8 Cup White Sugar over top and broil at 500' until caramel colored and bubbly. Serve with fresh fruit!
Comments