Creamy, eggy crème brûlée meets baked oatmeal in this sweet breakfast recipe perfect for making individual portions or a casserole-size dish for holiday company.
Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites.Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation.
Pour oat mixture into 6 greased 8-ounce ramekins placed on a large rimmed baking sheet or a greased 9- by 13-inch baking dish. Bake in preheated oven until edges are set and there is a slight jiggle in center, 35 to 40 minutes. Let cool slightly, about 15 minutes.
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