I’m a big fan of sweet breakfasts. Pancakes, waffles, French toast…that kind of thing. But you know what? My favorite sweet breakfast of all time? It’s a stupid old bowl of oatmeal! Okay, I mean, it’s not actually old (ew!) or stupid, but oatmeal just doesn’t seem that exciting when compared to all the fancy sweet baked goody-type things you can eat for breakfast. That it, until you’ve had this oatmeal.
I actually first had caramelized bananas for breakfast in a bowl of farina, which, if you ask me is the boringest of boring breakfasts. Farina makes even boring old oats look super sexy as far as I’m concerned. But I gave it a try with caramelized bananas and was floored. Best breakfast ever. If frying up some bananas could make farina taste good, it must make oatmeal amazing, right? It does!
How to Make Caramelized Banana Oatmeal
It’s easy! Which is a quality I LOVE in a meal that normally gets prepared before I’ve had coffee. Start by heating up some vegan butter in a nonstick skillet (cast iron works great). Once it’s melted and started bubbling, add banana slices. Cook them for a few minutes, until they start to soften up, then gently flip one and check the bottom. If it’s got some browning on it, start flipping the rest. Otherwise, give them a few more minutes. You’ll need to flip your banana slices very carefully, one at a time. You may find that the slices near the center of the skillet cook faster than the ones near the edges. Feel free to move them around, gently, to get them to cook evenly. Cook them for a few more minutes, until they’re browned on both sides.
Cook up your oats in some water or non-dairy milk, then sweeten them with some maple syrup, and season them with a bit of cinnamon.
Top your oatmeal with some pecans and your caramelized bananas, and dig in!
I find this recipe works best with bananas that are ripe, but not quite overripe. You want no green spots, and just a few brown ones. If they’re underripe they’ll take forever to cook and won’t be very sweet. Too ripe and they’ll turn to mush in the skillet. Also, keep in mind that the riper your bananas are, the faster they’ll cook. Variations: feel free to make this recipe with steel-cut oats, grits, or even farina if that’s your thing! You’ll need to adjust the amount of liquid and cook time — refer to the package instructions. You can also sub your favorite variety of nuts for the pecans. To keep this recipe gluten-free, just use certified gluten-free oats. Can this recipe be made oil-free? Unfortunately, not that I’m aware of. Vegan butter contains oil, which supplies fat. The caramelization reaction we’re going for requires both fat and sugar, so I don’t think you’d be able to get it to happen without the butter, or at least some form of fat for cooking your bananas. You need a really good nonstick surface for this recipe. Bananas are sticky! Personally, I prefer a well seasoned cast-iron skillet, but use what works for you.
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title: “Caramelized Banana Oatmeal” ShowToc: true date: “2024-10-12” author: “Eugene Koons”
What Makes This Recipe So Good
The flavor! The texture! This is one decadent way to start the day. Sort of like a breakfast version of bananas foster. Sweet and cinnamony with delicious banana flavor, all on a bed of creamy tender oatmeal. I make this year-round, but with all the rich warmth of the cinnamon and maple syrup, this is a perfect-for-autumn recipe. Picture it – crisp, fall air. The leaves changing colors out the window. You’ve got your favorite oversized sweater and a giant mug of coffee or tea. What could possibly make the morning more incredible? Oh, that’s right. A bowl of warm, creamy oatmeal topped with warm maple-y bananas with cinnamon. Bath and Body Works, if you’re reading this, let’s chat candle scents. There’s no refined sugar here. All the sweetness is natural, coming straight from the bananas and the maple syrup.
Chef’s Tips
Don’t stop at oatmeal! The caramelized bananas would also be amazing on top of pancakes and waffles or even with a bowl of vanilla yogurt. The banana needs to be ripe, but make sure you don’t use one that’s too ripe. If it’s too ripe, it’ll end up as banana mush. Underripe, it won’t have that sweetness it needs. If you want to break up the texture of the oatmeal and bananas, add a little crunch by topping it with chopped pecans or walnuts. Caramelized banana bread oatmeal? No complaints here!
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