Dates and Oats Creme Brulee is delicious and the kids will love it too. Oats are cooked in dairy free milk along with lots of little pieces of dates. Win/win!
Company is coming! In fact, they are coming for a few days so there will be a lot of people going in and out of the refrigerator everyday, all day long. That means I should clean it out so that people can find things.
It is organized the way I can find things because I am the one that is always cooking or roasting the veggies or stirring the broths. That won’t help company though.
The nuts are tucked here and there or that vegetable went over there but that may not be the best way to help company help themselves.
Undoubtedly someone might actually want the mustard and bread so I think I will organize things to make a little more sense. But let’s cook first!
Let’s make some company-friendly snacks. Luckily all of my family want food that is good for you so this makes my life much easier. Oats Creme Brulee sounds perfect for such an occasion.
Don’t you think it would be cool to have delicious and healthy treats that someone can take out of the fridge when they want a snack? Me too!
Dates and Oats Creme Brulee is healthy and the kids will love it too. I used Silk’s Almondmilk to cook the oats along with lots of little pieces of dates. Doesn’t that sound good?
There are only a couple more steps and you have a great treat that everyone will love.
You know how traditional Creme Brulee has that hard shell crack on the top that is made out of sugar? Well, I experimented with raw (turbinado) sugar and also coconut sugar. All three were delicious but the granulated sugar is the one that gave the traditional hard topping that you can tap with a spoon. Go with whichever you like and have fun!
Dates and Oats Creme Brulee
- 4 1/2 cups dairy free milk
- 1 1/2 cup quick cooking oats
- 12 pieces pitted dried dates snipped with scissors into small
- 1/4 cup sugar for crisping the top - organic
- In a saucepan, over medium high heat add the milk, oats and dates.
- Bring to low boil and then turn down to a simmer and cook 6 minutes, stirring often.
- Spoon into little round bowls. About a cup each. I was able to do 6 of these bowls.
- Let set until cooled about 1/2 to 1 hour.
- Sprinkle sugar, evenly, over the tops of the oats. I experimented with raw (turbinado) sugar and also coconut sugar. All three were delicious but the granulated sugar is the one that gave the traditional hard topping that you can tap with a spoon.
- Now to get the topping to melt and harden.
- Turn on the broiler with the rack on the second from the top shelf.
- Place the bowls on a baking sheet.
- Slip the baking sheet, with the bowls, on the top rack.
- Broil them for 7 top 8 minutes.
- The sugar will eventually turn to liquid and bubble all over. When the time is up take the baking sheet out of the oven and let cool.
- If you use turbinado or coconut sugar you need to watch them and turn the bowls because the sugar actually browns and you don't want them to burn.
- If you have one of those little kitchen blow torches then you can use that instead of the broiler.
- Keep in the refrigerator and eat cold or zap in the microwave for a very short time so you do not wreck the hard topping.