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Caramelized Oatmeal with Crunchy Coffee and Salted Caramel - photo 1
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Caramelized Oatmeal with Crunchy Coffee and Salted Caramel

Breakfasts Desserts Vegetarian Dishes 45 min Medium 11 wyświetleń ~18.40 PLN - (0)
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Description

This is not your ordinary oatmeal; it is a true breakfast masterpiece that will satisfy even the most discerning palates. The inspiration came from the question: how to use whole coffee beans in something other than a drink? The answer is this dish - creamy, milk-cooked oatmeal that becomes a canvas for two main stars: velvety homemade salted caramel sauce and a crunchy, intensely aromatic topping made from coarsely crushed coffee beans. The combination of deep caramel sweetness, subtle coffee bitterness, and the creamy oatmeal base creates an extraordinary harmony of flavors. Each spoonful is a journey through different textures: from the smoothness of the oats, through the stickiness of the sauce, to the surprising, pleasant crunch of the coffee. Perfect for lazy weekend mornings when you want to treat yourself to a bit of luxury.

Składniki (10)

Servings:
2
  • Mountain oats 100 g
  • Milk 3.2% 250 ml
  • Water 250 ml
  • Brown sugar 100 g
  • Butter 50 g
  • 30% cream 120 ml
  • Sea salt 5 g
  • Coffee beans 2 łyżki
  • ✨ Opcjonalne
  • Greek yogurt 60 g
  • Fresh figs 2 szt.
💰 Szacowany koszt dania: ~18.40 PLN (9.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salted Caramel Sauce

1

Start by preparing the sauce. Pour the brown sugar into a saucepan with a thick, light bottom. Spread it evenly. Place the saucepan on a medium heat burner. Do not stir the sugar with a spoon! Allow it to melt slowly. You can only gently move the entire saucepan to distribute the heat evenly.

Ingredients: Brown sugar
Use a heavy-bottomed saucepan to prevent the sugar from burning quickly. A light-colored bottom will allow you to control the color of the caramel. The biggest mistake is stirring the sugar at the beginning - this will cause crystallization. Patience is key.
2

Watch the sugar. After about 3-5 minutes, it will start to melt at the edges. When most of the sugar is liquid and has taken on a beautiful amber color, you can gently stir the mixture with a wooden spoon or silicone spatula to dissolve the last crystals. Be careful not to burn it - burnt caramel is bitter and cannot be salvaged. The color should resemble copper.

Ingredients: Brown sugar
Be very careful, liquid caramel is extremely hot (about 170°C). Keep your face away from the saucepan. If you smell burning, immediately remove the saucepan from the heat.
3

Reduce the burner heat to the minimum. Add the diced butter. The mixture will start to bubble and splatter vigorously - this is normal. Stir vigorously until all the butter is melted and combined with the caramel, forming a uniform, smooth mixture. This takes about 1-2 minutes.

Ingredients: Butter
Add the butter gradually, a few cubes at a time. This will help control the reaction. Use a long-handled spoon to avoid burns from the steam.
4

Remove the saucepan from the heat. Slowly, very carefully, pour in the cream in a thin stream while stirring vigorously. The mixture will start to bubble violently again. Keep stirring until the sauce becomes smooth. Finally, add sea salt and mix. Set the sauce aside to cool slightly. It will thicken as it cools.

Ingredients: 30% cream, Sea salt
The cream MUST be at room temperature. Cold cream poured into hot caramel can 'shock' it, causing it to harden and splatter. If the caramel hardens, place it back on low heat and warm it, stirring until the lumps dissolve.

Crispy Coffee Topping

5

Pour the coffee beans into a mortar and crush them into coarse pieces. The goal is not to grind them into powder, but to achieve irregular, crunchy bits the size of coarse salt grains. If you don't have a mortar, place the beans in a sturdy ziplock bag, seal it, lay it on a cutting board, and gently crush it with a rolling pin or the bottom of a heavy pot.

Ingredients: Coffee beans
Using a mortar and pestle provides the best control over the coarseness of the grinding. Too finely ground coffee will have a less noticeable texture and may make the dish too bitter.

Oatmeal

6

In a second saucepan, place the oats. Pour in the milk and water, add a pinch of salt (about 1g). Set over medium heat and bring to a boil, stirring occasionally. Once it starts to boil, reduce the heat to low and cook for about 10-15 minutes, stirring occasionally, until the oats absorb all the liquid and the porridge reaches a thick and creamy consistency.

Ingredients: Mountain oats, Milk 3.2%, Water, Sea salt
Frequent stirring, especially towards the end of cooking, is key to preventing the porridge from sticking to the bottom of the pot. Adding a pinch of salt at the beginning of cooking brings out the depth of flavor in the flakes and balances the sweetness of the toppings.

Serving

7

Transfer the hot oatmeal to two bowls. Generously drizzle with the prepared salted caramel sauce, allowing it to flow down the sides. Sprinkle everything with crunchy, crushed coffee. If you are using optional ingredients, add a dollop of thick Greek yogurt now and garnish with fresh, quartered figs. Serve immediately while the oatmeal is warm.

Ingredients: Greek yogurt, Fresh figs
It's best to use deep, transparent bowls or glasses to beautifully showcase the layers of the dish. Don't skimp on the sauce and toppings - they are the heart of this recipe!

Fun Fact

💡

Salted caramel, although it seems like a modern invention, was popularized back in 1977 by French pastry chef Henri Le Roux in Brittany, a region famous for its salted butter. His salted caramels with crushed nuts quickly gained recognition and became a culinary hit.

Best for

Leniwe weekendowe śniadanie Elegancki brunch Poczęstunek dla miłośnika kawy Gdy masz ochotę na coś słodkiego

Tips

🍽️ Serving

Serve the dish immediately after preparation, when the oatmeal is hot and the caramel sauce is warm and liquid. For an additional visual and flavor effect, sprinkle everything with a pinch of cinnamon or cocoa. It pairs wonderfully with a cup of black espresso, which will enhance the coffee notes of the dessert.

🥡 Storage

Oatmeal tastes best when fresh. If there are leftovers, you can store it in the fridge for up to 2 days and reheat it with a little milk. The caramel sauce can be stored in an airtight jar in the fridge for up to 2 weeks. Just warm it up slightly before use. Store the ground coffee in a dry, airtight container at room temperature.

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