Indulge in a Decadent Breakfast: Easy Creme Brulee Oatmeal with a Saigon Cinnamon Twist

Transform your morning routine with a breakfast that blurs the lines between comforting and luxurious. While it might look and taste like a sophisticated dessert, our Banana Oatmeal Creme Brulee is designed as a delightful way to start your day. Forget the idea that oatmeal has to be bland; this recipe elevates a breakfast staple to an experience reminiscent of a gourmet treat, yet remains surprisingly simple to prepare.

The inspiration for this unique dish sparked during a wonderful trip to Marco Island, Florida. There, I savored a similar breakfast creation that featured slow-cooked steel-cut oats crowned with rich, homemade custard, all perfectly brûléed. The depth of flavor and creamy texture were unforgettable, and I knew instantly that I had to bring a simplified, shortcut version into my own kitchen. The goal was to capture that same gourmet essence without the extensive prep time often required for traditional custard and steel-cut oats.

For those bustling mornings when time is a precious commodity, this recipe is a true lifesaver. Instead of lengthy cooking times, we harness the power of quick-cooking oats, which are ready in mere minutes. To replicate the lusciousness of a classic crème brûlée, we bypass the need for from-scratch custard. A conveniently packaged vanilla pudding steps in, providing that velvety smooth texture and sweet vanilla essence with zero fuss. This clever substitution ensures you can enjoy a genuinely special breakfast even before your second cup of coffee has had a chance to kick in.

The Secret Ingredient: Discovering the World of Cinnamon – Korintji vs. Saigon

No breakfast dish, especially one with a “crème brûlée” twist, is complete without the warming embrace of cinnamon. But not all cinnamons are created equal. My recent whirlwind 24-hour trip to McCormick’s headquarters near Baltimore, alongside fellow McCormick Gourmet bloggers like Jenny of Picky Palate, Shauna of Gluten Free Girl, and Nicole of Pinch My Salt, was an enlightening experience. We delved deep into the fascinating world of spices, particularly cinnamon, under the guidance of McCormick’s Chief Spice Buyer, Al Goetze – affectionately known as “the Spice Spy” due to his globe-trotting quest for the finest spices from his base in the Cayman Islands.

During our culinary adventures, I learned about the remarkable Saigon Cinnamon, which I’ve chosen for this particular recipe. While any ground cinnamon will work, opting for Saigon adds an unparalleled depth. Cinnamon, as a spice, holds a unique position in the culinary world, effortlessly enhancing both sweet and savory creations. It’s a spice with a rich history, dating back millennia, prized not only for its distinct aroma and flavor but also for its cultural significance across various cuisines worldwide. Its versatility makes it a cornerstone of any well-stocked spice rack, capable of transforming simple ingredients into extraordinary dishes.

My personal journey into the intensity of Vietnamese cinnamon began when fellow food blogger Diane, from White on Rice Couple, gifted me several slabs of cinnamon bark she’d brought back from Vietnam. Following her advice to take a small nibble, I was astonished. A tiny sliver awakened my palate with an explosive combination of intense sweetness and spicy warmth – a flavor experience far beyond what I had ever encountered with everyday cinnamon. The captivating image to the left, capturing the raw beauty of Vietnamese Cinnamon, was taken by Diane herself, a testament to its authentic charm.

Understanding the Flavor Profile: Korintji vs. Saigon

To truly appreciate the difference, let’s turn to insights from the McCormick Cinnamon Field Report. The majority of ground cinnamon found in American supermarkets originates from Indonesia and is known as Korintji cinnamon. This variety offers a generally balanced, sweet, and subtle flavor, making it a versatile choice for everyday baking and cooking. However, there’s another player that brings a bolder profile to the table: Vietnamese cinnamon, also known as Saigon cinnamon, is celebrated as one of the most coveted and exotic cinnamons available today. While its premium taste has only become widely appreciated in America over the past decade, it is undeniably worth seeking out. In Vietnam, cinnamon is called “que” (pronounced “kway”), a term that echoes its deep roots in the country’s culinary traditions.

Almost all Vietnamese cinnamon is cultivated on small family farms, with trees carefully grown from seedlings. The highest quality bark is harvested from trees aged between 15 and 25 years. This meticulous process yields a limited supply – typically less than 1,000 tons of premium bark annually. During harvest, farmers skillfully cut down the trees and remove the bark in three-foot sections using small knives. The bark closest to the base of the tree (the first three feet) is the thickest and boasts the highest concentration of flavor-rich volatile oils. As you move higher up the tree, the bark becomes thinner and less potent, highlighting the importance of precise sourcing.

The key differentiator between the familiar Korintji and the robust Saigon cinnamon lies in their volatile oil content. Volatile oils are the aromatic compounds responsible for a spice’s distinctive flavor and aroma. Saigon cinnamon contains nearly double the amount of volatile oil found in Korintji. This significantly higher concentration translates directly into a more intense, fiery, and distinctively sweet-spicy flavor profile that can truly stand out in a dish. This potent character makes Saigon cinnamon an ideal choice for recipes where you want cinnamon to be a prominent, memorable flavor.

Due to its intense and complex flavor, Saigon cinnamon, like that found in the McCormick® Gourmet Collection®, truly shines in dishes that benefit from a strong, assertive spice. Consider it for creations such as sweet potatoes, roasted vegetables, hearty oatmeal raisin cookies, rich pecan pie, decadent brownies, deeply flavored chocolate desserts, spiced coffee, warm spiced cider, savory spiced nuts, flavorful steak rubs, intricate marinades and vinaigrettes, robust chili, and slow-cooked stews. Having both Korintji and Saigon cinnamon in your spice rack allows for culinary flexibility: use Korintji for a sweeter, more balanced touch, and reserve Saigon for when you desire a truly robust and intense flavor experience.

More Flavorful Recipes Using Saigon Cinnamon

If you’ve fallen in love with the robust flavor of Saigon cinnamon, you’re in for a treat. Its intense profile makes it a star in a wide array of dishes, from comforting desserts to savory main courses. Explore these additional recipes that showcase the versatility and depth of this exceptional spice:

Cinnamon Chocolate Fondue

Chile Chocolate Brownies

Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

Moroccan Chicken Tagine