Healthy Living, Recipes on October 20, 2009 by

Oregon Orchard Oat Brûlée

We’ve been teasing you for months now with drool-worthy photos of our Oregon Orchard Oat Brûlée (say THAT five times fast) and we know you’ve been eager to take a crack at this recipe at home. Your wishes have been granted (unless, that is, you just want them to appear magically!). Here is the long-awaited recipe that we took to compete in the Golden Spurtle Championship Specialty Category. While we didn’t win the specialty category, we still think it’s a pretty darn tasty concoction and feel confident that you will too.

Oregon Orchard Oat Brûlée combines the finest Oregon crops- pears, cherries and hazelnuts.

Our Oregon Orchard Oat Brûlée combines the finest Oregon crops- pears, cherries and hazelnuts.

Oregon Orchard Oat Brûlée


  • 1/2 cup Steel Cut Oats
  • 1/2 cup toasted Steel Cut Oats
  • 2 cups Water
  • 1/2 tsp Salt
  • 1/2 cup Heavy Cream

Pear Compote

  • 1 Tb unsalted Butter
  • 3/4 tsp toasted, crushed Coriander Seeds
  • 1 1/2 cups Pears, diced
  • 3/4 tsp Cinnamon/Sugar Mixture (made from 1 Tb cinnamon & 3 Tb sugar)
  • 3/4 cup Dried Cherries
  • 3/8 cup Clear Creek Distillery Pear Eau de Vie
  • 3/4 – 1 cup Granulated Sugar (for flambé)
  • Finely chopped Hazelnuts


Oats: Bring water and oats to a boil.  Add salt and cream.  Cook 17-18 minutes, stirring.  Makes 5-6 cups.

Pear Compote: Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar over the pears and toss again to coat evenly.

Add the cherries and toss to coat. Turn flame up and pour in the clear creek distillery pear eau de vie. Tilt the pan to catch the flame and let the alcohol burn off, alternately the torch can be used to light the compote. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently.

Use granulated sugar for garnish. Flambé. Add topping of finely chopped hazelnuts.  Makes 12 servings.

We know that not everyone can enjoy this recipe as is, so here are my suggestions to alter the recipe as needed.

Gluten Free? No problem! Simply swap out regular steel cut oats for our Gluten Free Steel Cut Oats and use an alcohol that you know is gluten free. Most brandy is distilled from fruit, but it’s always a good idea to check with the manufacturer (Clear Creek Distillery’s Pear Eau De Vie is gluten free).

Dairy Free? Easy! To make this creamy concoction free from dairy, simply replace the heavy cream with an alternate creamer (I recommend the Silk Soy Creamer if you can have soy) and use a butter-alternative, such as Earth Balance.

Don’t have Pear Eau De Vie on the shelf? Most alcohol will work fine as a replacement, though I recommend whisky, spiced rum or brandy. It may alter the overall flavor of the dish, but I think it would still taste great. If you don’t want to use alcohol- leave it out, just be sure not to flambé your compote or you’ll have some burnt pears on your hands!

Nut-free or don’t have hazelnuts on hand? Just skip ‘em! The candy topping will be decadent enough without them.

Lastly, if you don’t have a culinary torch and don’t want to purchase one (though, they are quite fun) just skip the brûlée part. It’s not the same, but still enjoyable.

Have fun and enjoy your efforts.



Lorenzo Hoppel says:

OK – Now, how about the recipe of the winning traditional oat porridge ! I know I haven’t been doing anything wrong with mine – they taste great – but I’d love to know how to make the winning one !

Avril from Vancouver, Canada says:

Dear Red Mill. This morning I woke up to a pot of your wheatless/gluten free hot cereal…with a dash of toasted walnuts, and a variety of raisins thrown in for good measure. It’s end of October, and as soon as the weather changes, my husband is at the store buying your wonderful whole grain cereals…he makes a pot of this almost every morning…and we LOVE it. An unexpected pleasure with my bowl of hot cereal was to sit at our ‘downstairs’ computer, and check out your website, with the short video on how the cereals are grown, harvested and processed. It made it even more exciting to have a bowl of this in front of me now that I can picture where it comes from. I especially loved watching the staff sharpen the grinding wheels…Interesting stuff! !
So, thanks for being part of our Fall and winter breakfasts…I love your cornmeal as well, and Bob’s pancake mix…It’s all good.
Thanks for being there.
From your neighbors just over the border!

Pamela Epple says:

Made this recipe using fresh peaches and dried cranberries instead of pears and dried cherries. Delicious!!!

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