Food recipes
Blueberry Pie Oatmeal Parfaits with Brulee Topping
Blueberry Pie Oatmeal Parfaits with Brulee Topping Ingredients: blueberries, raw water, bottled, generic sugars, brown orange juice, raw spices, cinnamon, ground vanilla extract oats milk, fluid, 1% fat, without added...
Blueberry Pie Oatmeal Parfaits with Brulee Topping
Ingredients:
blueberries, raw
water, bottled, generic
sugars, brown
orange juice, raw
spices, cinnamon, ground
vanilla extract
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
salt, table
nuts, pecans
sugars, granulated
Directions:
For the blueberry sauce: In a small saucepan add all of the ingredients for the blueberry sauce.Bring the ingredients to a boil.
Give the blueberries a quick mash with a potato masher and then turn the heat down to low so that the sauce is simmering.
Let the sauce simmer for about 10 minutes.
For the oatmeal: In a medium sized saucepan add all of the oatmeal ingredients and bring the oatmeal to a boil.
Turn the heat down to medium low and let the oats simmer for about 3 minutes or until they are thickened.
Turn the heat off and cover the oatmeal with a lid for another 3 minutes.
For the assembly: In two (oven/broiler-safe) 8-ounce canning jars, glasses, or bowls, start with a spoonful of the blueberry sauce on the bottom.
Add a tablespoon of the chopped pecans on top of the blueberry sauce.
Add a quarter of the oatmeal mixture to each parfait.
Repeat this process once more ending with the oatmeal on top.
Sprinkle the top of each parfait with a teaspoon of sugar.
Using a kitchen blow torch or setting your oven to broil, brulee the tops of the parfaits until they are golden brown and crisp.
Ingredients:
blueberries, raw
water, bottled, generic
sugars, brown
orange juice, raw
spices, cinnamon, ground
vanilla extract
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
salt, table
nuts, pecans
sugars, granulated
Directions:
For the blueberry sauce: In a small saucepan add all of the ingredients for the blueberry sauce.Bring the ingredients to a boil.
Give the blueberries a quick mash with a potato masher and then turn the heat down to low so that the sauce is simmering.
Let the sauce simmer for about 10 minutes.
For the oatmeal: In a medium sized saucepan add all of the oatmeal ingredients and bring the oatmeal to a boil.
Turn the heat down to medium low and let the oats simmer for about 3 minutes or until they are thickened.
Turn the heat off and cover the oatmeal with a lid for another 3 minutes.
For the assembly: In two (oven/broiler-safe) 8-ounce canning jars, glasses, or bowls, start with a spoonful of the blueberry sauce on the bottom.
Add a tablespoon of the chopped pecans on top of the blueberry sauce.
Add a quarter of the oatmeal mixture to each parfait.
Repeat this process once more ending with the oatmeal on top.
Sprinkle the top of each parfait with a teaspoon of sugar.
Using a kitchen blow torch or setting your oven to broil, brulee the tops of the parfaits until they are golden brown and crisp.