Brûléed Oats with Fancy Toppings

Brûléed Oats with Fancy Toppings

Posted by:

Jacobsen Salt Co.

Posted on:

Jan 07, 2022

  • 2 cups oat milk 
  • 1 cup rolled oats
  • Disco di Sale disc
  • 2 tsp ground cinnamon
  • ¼ cup white sugar 
  • ¼ cup rhubarb jam (or any other jam you have on hand) 
  • ¼ cup candied pine nuts (or any other nut you have lying around)
  • 2 tsp Infused Lemon Zest Salt 
  • 1 Tbsp bee pollen (optional)
  • 1 tsp edible lavender (optional)
  • 2 Tbsp Raw Alfalfa Honey 

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Disco Di Sale-image

Disco Di Sale


Infused Lemon Zest Salt-image

Infused Lemon Zest Salt


Raw Alfalfa Honey-image

Raw Alfalfa Honey


Leave the rain outside and embrace a drizzle of honey on these oats instead. This b
rûléed breakfast bowl displays all of the kitchen skills I’m willing to put to use before I’ve had my coffee, while also reminding me to peek into my cabinet for any lingering grains I’ve neglected throughout the year. A fancy take on morning oats, it’s sure to soothe your a.m. sweet-tooth without the syrup-soaked heft of pancakes or waffles. 

Recipe by: Kourtney Paranteau

Serves 4


    In a medium sized pot heat oat milk over medium-high heat until boiling. Add the single disc, then add your oats and reduce your heat to medium-low and allow them to slowly soak up the liquid (about 10 minutes). When the oats have mostly absorbed the milk, divide them evenly between four bowls. Liberally and uniformly sprinkle the surface of each bowl with sugar. Carefully brûlée each bowl’s sugar with a kitchen torch, moving your flame in slow, circular motions over the sugar until browned. Garnish with jam, nuts, lemon zest salt, and lavender before drizzling with raw alfalfa honey and serving.