Creamiest Steel Cut Oats with Caramelized Bananas
This is my method for making the creamiest steel cut oats on the planet. Served with pan-fried caramelized bananas and pecans, it becomes the ultimate breakfast bowl! Friends, we’re already on Day 4 of Whole Grain Week! Doesn’t it feel like it’s flying by? This has been a really fun challenge for me, because instead […]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon vegan butter (or coconut oil)
- 3 cups almond milk
- 3/4 cups bob's red mill steel cut oats
- 1/4 cup coconut sugar divided
- 1 tablespoon peanut butter (optional)
- 2 large bananas cut into chunks
- 1 - 2 tablespoons coconut oil (i did 2 but i think it would be fine with just 1)
- 1/4 cup chopped pecans for topping (or nut/seed of choice
- additional almond milk to drizzle (optional)
- Carbohydrate 71.7827716666667 g
- Cholesterol 14.7 mg
- Fat 4.53413833333333 g
- Fiber 7.76671638743083 g
- Protein 9.082245 g
- Saturated Fat 2.61902583333333 g
- Serving Size 1 1 recipe (457g)
- Sodium 78.1948333333333 mg
- Sugar 64.0160552792358 g
- Trans Fat 0.461936333333333 g
- Calories 337 calories
Add oats and almond milk to a small saucepan and bring to a boil. Reduce to low and simmer for 15 minutes, stirring occasionally. After 15 minutes, stir in butter, 2 tablespoons coconut sugar, cinnamon, salt and peanut butter. Simmer for another 5 minutes then remove from heat and cook bananas. For the bananas, add the coconut oil and remaining sugar to a large saute pan. Once melted and shimmering, add bananas. Cook flat side down for 3 minutes until caramelized, then flip and cook another minute more. Remove from heat and plate the oatmeal. To serve, divide the oatmeal evenly between bowls (serves 2 - 4). Top each bowl with bananas, sprinkle with pecans and a drizzle of almond milk and enjoy!
