Turn a convenient oatmeal cup into a warm supper by adding butter and a crack of sugar on top, then torching it into a crisp shell. The cherries soften into the oats while pistachios and almonds stay crunchy beneath caramelized sugar, giving you texture and speed on a tired night.

Serves 2. 15 minutes, 12 at the stove.

About 190 calories a serving, 1 g protein, 21 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 cup water into a small pot and bring to a boil over high heat, about 4 minutes.4 min
2. Stir one packet of oatmeal into the boiling water with a pinch of salt, then reduce heat to medium-low and simmer until the oats thicken and most water absorbs, about 3 minutes, stirring often.3 min
3. Divide the cooked oatmeal between two bowls and top each portion with 1 tablespoon of butter, letting it melt into the warm oats.
4. Sprinkle 1 tablespoon turbinado sugar evenly over each bowl, then use a kitchen torch to caramelize the sugar until it turns amber and forms a crackling shell, about 2 minutes per bowl.

Note The oatmeal can also be topped with a dot of honey and a handful of fresh berries instead of brûléed if you skip the torch. Store leftovers in the refrigerator up to two days and warm gently in a pot with a splash of milk to loosen. Serve with a glass of milk or strong coffee.