This Grapefruit Brulee transforms bitter grapefruit into a rich, sweet, decadent breakfast! Topped with yogurt and Quick Quinoa Granola, it’s the perfect healthy breakfast for special mornings.
Don’t get me wrong, I love Christmas about as much as Buddy the elf, but does it ever start to feel like a deadline to anyone?
This week has been a tornado of preparing gifts, planning our bi-country Christmas plans (because who says you can’t spend Christmas morning in one country, and Christmas evening in another?), listening to She and Him on repeat, and planning all the things I’ll cook the minute the tulip-man and I finish with the 21 Day Reset trial run (to include Special Day Cinnamon Rolls and this Grapefruit Brulee), not to mention studying for final exams (because sometimes I forget I’m in school and shouldn’t just be hanging out with you guys on here all day).
This Grapefruit Brulee is my newest discovery in the world of purposely setting foods on fire (see Baked Alaska Cookies), after finally caving in and buying a kitchen torch a few weeks ago.
Caramelizing the sugar on the grapefruit helps to take some of that bitterness out and turns it into an ultra-delicious, decadent breakfast that comes together pretty quickly. I think you’re really going to like it!
Granola (makes 4 to 6 servings)
Grapefruit Brulee (makes 1 to 2 servings)
- 1 grapefruit halved crosswise
- 2 Tbsp brown or white sugar**
- Preheat oven to 350 degrees F (175 C). Combine oats, quinoa, chia seeds, almonds, honey, and a pinch pf salt, and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, until lightly browned. Allow to cool before breaking into chunks and mixing in dried fruit.
- Trim a bit of the peel off the bottom of each grapefruit half so that it sits upright. With a paring knife, gently loosen the segments of grapefruit and remove seeds, then place cut side down on a few layer of paper towels for 5 to 10 minutes to remove excess moisture.
- Sprinkle 1 Tbsp sugar on each half. Use a kitchen torch to melt and lightly brown the sugar, or broil in the oven, watching carefully, for 5 minutes, or until sugar is melted and lightly browned.
- Allow to cool slightly and serve with a dollop of yogurt and sprinkle of quinoa granola.
Tips & Tricks
- *You can buy puffed quinoa or make your own easily. Place a large pot over medium heat. Once it’s hot, pour in uncooked quinoa, just enough to form a single layer. Cover with a lid and gently shake as quinoa pops, removing from heat as soon as the popping stops (just a few minutes). Perfect for adding to yogurt, or incorporating into granola!
- **Brown sugar has a more full flavor but is not as pretty. The white sugar turns a gorgeous caramel color when brûléed. I did both!