BANANAS FOSTER OATMEAL
December 6, 2017
Need to add a little spark to your breakfast? We’ve got a wicked easy and delicious idea for you … with no fire or flames involved!
With winter almost in full blast, there’s nothing better than a warm and filling bowl of oats that will keep you full until lunchtime. Making oatmeal from scratch takes about 10 minutes, uses whole + fresh ingredients and tastes a heck of a lot better than those little packets you buy in a box!
- Yield: 2 1x
- 2 cups water
- 1 t cinnamon, divided
- 1 t vanilla, divided
- 1 t nutmeg
- 1 cup organic rolled oats or steel cut oats, soaked overnight and drained
- 1 t Earth Balance organic, plant-based butter
- 2 bananas
- 1/2 t brown sugar
- 1/2 C sliced strawberries
- 1/2 C blueberries
- 1/2 C pecans, sliced or whole
- 1/4 C Kite Hill almond milk yogurt, plain
- mint leaves, for garnish
To prepare the oats:
- in a sauce pot on medium-high heat, bring 2 cups of water to a boil.
- Add 1/2 teaspoons each of the cinnamon, vanilla and nutmeg to the water, then whisk in the oats.
- Bring the oats back to a slow boil, stirring, and lower heat to medium low until water is noticeably absorbed, then lower to wicked low or shut heat off and let sit for a couple minutes covered.
To prepare the “bananas foster” portion:
- Heat separate skillet to medium high heat. Melt butter,
- add the remaining cinnamon, vanilla and nutmeg,
- then add one of the sliced bananas and sauté for a minute.
- Add brown sugar and carefully toss to coat and cook bananas for another minute.
- Remove from the heat, then transfer the bananas to small bowl.
- Return to your skillet and deglaze the pan with 3 tablespoons of water and pour this mixture over bananas. Set aside.
To prepare the mason jars:
- begin to build layers with strawberries, oats, banana, oats, blueberries and so forth.
- Top with fresh sliced raw banana, pecans, fresh unsweetened Kite Hill almond cultured yogurt and mint.
Using a 2:1 ratio of water to thick rolled oats (you can also use steel cut, just soak them overnight in plenty of water), we’re going to give them a quick boil in seasoned water. In case you are wondering, rolled and steel cut oats are the same thing, they are just processed differently. Rolled oats have been flattened, absorb water quickly, and hold their shape well when cooked. Steel cut oats have been cut instead of flattened, and have a chewier texture than rolled oats. Because of the way steel cut oats are processed, you’ll need to soak them overnight so they’ll soften up and cook more quickly for this recipe.
Next we’re going to move on to the bananas foster part. We’re going to cook the bananas in a little vegan buttah, brown sugar and spices until it gets a syrup-like consistency you see in a bananas foster.
From there, we’re going to layer our oats with these two components, and add in some fresh berries and mint, chopped pecans, and top with Kite Hill yogurt for a creamy and rich finish that balances everything out perfectly. Use whatever fresh components, spices and toppings you’d like here, although this version is a great one to start off with and is a favorite of ours!
Check out our brunch archive for more wicked healthy breakfast ideas!