All Things Andrea

All Things Andrea

Sunday, October 13, 2013

Baked Banana-Pecan Oatmeal

I don't eat bananas very often simply because of my commitment to eating local, seasonal foods.  But, this recipe is a nice treat from time to time, and is a delicious variation on steel-cut oats.

1 1/2 c. steel-cut oats
1/2 t. fine sea salt
2 T. whole milk
1 t. pure vanilla extract
2 firm-ripe bananas, sliced 1/4" thick on the diagonal
3 T. packed dark-brown sugar, whisked to remove lumps
1/4 c. pecans, roughly chopped

In a medium pot, bring 4 1/2 c. water to a boil.  Stir in oats and salt and cook 1 min.  Let cool, cover, and refrigerate overnight.

Bring oatmeal to a simmer over medium-high heat.  Cook until tender, about 10 min.  Stir in milk and vanilla.  Transfer to a 9" pie plate.

Heat broiler, with rack 4" from heat.  Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3-4 min.  Sprinkle with pecans to serve.

*Cook's note:  Soaking steel-cut oats overnight shortens cooking time in the morning.  A sprinkle of sugar and a pass under the broiler give this dish a caramelized top layer.

Serves 4

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