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Creme Brulee Overnight Oats (Vegan, GF)

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What happens when dessert and breakfast come together? If you said a mug cake then….get the heck out. You know those gummy excuses for cakes are NOT cake. But if you said Creme Brulee Overnight Oats, you’re speaking my language.

Creme Brulee Overnight Oats
Creme Brulee Overnight Oats

Not only are these creme brulee inspired oats easy to make, they give you an excuse to play with FIRE in the morning. Or, the broiler...I guess... if you’re no fun.

Creme Brulee Overnight Oats
Creme Brulee Overnight Oats

These vegan, custardy overnight oats are worth getting up for in the morning. The sweet, creamy oats are hidden under a crisp sugar shell. Just like the dessert this breakfast is inspired by, cracking through the sugar is the best part. Every bite is delicious and nutritious.

You may have just done a double take. Did I say “nutritious”? I sure as heck did! These oats may look similar to creme brulee and satisfy your sweet tooth just as well, but that’s where the similarities end. These are packed with plant based protein and fiber to help keep you full and focused. There’s even a secret ingredient that not only gives it a fiber boost, but also adds an extra dose of creaminess. If you’ve been around this blog, you probably already know what it is. I’ll let the newbies find out for themselves in the recipe.

Creme Brulee Overnight Oats
Creme Brulee Overnight Oats

Also unlike the dessert, there is not meticulous baking, cooling, and praying that your custards don’t flop. Nope, for these, all you need is a blender, a quick trip to the fridge, and a kitchen torch if you’re feeling spicy in the AM. No water bath needed.

These are great for a meal prepped breakfast, snack or dessert. Store the oats in the fridge for up to 5 days. When you’re sweet tooth comes a knocking, grab your granulated sugar, pour the oats into a ramekin, amd torch away!...or stick it in the broiler. Ugh.

If you’re a fan of creme brulee, you’ll love these Creme Brulee Overnight Oats. If you’re a fan of mugcakes, you better run. I have a kitchen torch and I’m not afraid to use it! (I kid, I kid, but jeez those mushy balls of undercooked batter are not cake!)

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes 2-3 servings


300 g - Frozen Cauliflower Florets

60 g - Pea Protein Powder - Optional

42 g - Maple Syrup

240 ml - Nut Milk*

95 g - Rolled Oats

¼ tsp - Kosher Salt

½ tsp - Cinnamon

1 tsp - Vanilla Extract

30 g - Granulated Sugar - Use organic for vegan


Add cauliflower to a microwave safe dish. Microwave for 2-3 minutes or until just cooked through*.

To a blender, add cauliflower, protein, maple syrup, nut milk, salt, cinnamon, and vanilla. Blend until completely smooth.

In a bowl, mix together oats and salt. Pour blender mixture over oats and mix well.

Cover, and allow oats for chill for at least 2 hours.

When ready to serve, divide the oats into ramekins, sprinkle a thin layer of sugar over the top. Using a kitchen torch*, slowly caramelize the sugar until a shell has formed.

Top with berries and a dollop of cream if desired and enjoy.


  • If the mixture is too thick when blending, add more nut milk until desired consistency is reached.

  • If you don’t have a kitchen torch, place ramekins in the broiler for 2-3 minutes or until the sugar has caramelized

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