I love bananas foster. The rich, dark, slightly bitter caramel around gooey sweet bananas.
Over ice cream, it’s perfect.
Over oatmeal, it’s breakfast.
I just recently discovered steel cut oats. I’ve discussed my distaste for what’s considered the more “everyday” oatmeal (rolled oats) in the past, all goopy and squishy, but steel cut oats aren’t quite like that. They remind me a little of risotto, creamy and yes, a little goopy, but each oat has a little bite to it. It has a discernible texture. They may take a little more time and work than rolled oats, but I think it adds to their charm. It pushes them into the lazy Sunday morning breakfast, a world of pancakes and bacon. And besides, I love the can they come in.
Then, a friend posted a link to facebook that she found particularly intriguing, a recipe for bananas foster oatmeal. The existing recipe looked good, but it really was just cooked bananas. I understand the omission of rum for your morning meal, but no actual caramel? I know, I know, the natural sugars in bananas will caramelize them, and okay, caramel doesn’t scream breakfast either, but what if I added just a little? Just enough to make a syrupy, caramelly crust on each banana slice?
Then I think we could have something really special.
Is this still breakfast? Hard to say, but if kids can have marshmallows in their cereal, I think I can have some bananas foster on my oatmeal.
Bananas Foster Oatmeal
Inspired by An Edible Mosaic
Serves 2
Oatmeal
- 1/2 cup steel cut oats
- 2 medium bananas, sliced and divided
- 1 cup + 1/2 cup milk, divided
- 1/2 cup water
- pinch of salt
- 1/4 teaspoon cinnamon
Banana Topping
- 1 tablespoon unsalted butter
- 1 tablespoon packed dark brown sugar
- 1/4 cup chopped walnuts
- remaining banana slices from oatmeal
Directions
- Oatmeal: In a small pan, combine oats, 1/3 of the sliced bananas, water, 1 cup milk, salt, and cinnamon; cook on medium heat for about 10 minutes, stirring frequently, until it begins to bubble and thicken. Turn heat down to low and simmer uncovered for 20 minutes, stirring occasionally. Stir in remaining 1/2 cup milk and turn heat up to med-high until oatmeal is bubbling again. Turn heat back to low and simmer for 10 more minutes.
- Bananas: Combine butter and brown sugar in a small pan over medium heat, stirring until butter and sugar are melted. Add remaining banana slices in an single layer to caramel. Sprinkle walnuts between banana slices. Once they start to brown an caramelize, flip the bananas and cook until both sides are caramelized. This will happen quickly. Divide oatmeal among two bowls and top with the bananas, walnuts and any remaining caramel syrup in the pan. Serve immediately.
Amandeleine 