When I’m not having a shake for breakfast, I’m having oats; steel cut oats that is. They are so hearty and delicious, and keep me full for hours- especially after a good morning workout. Last night while the lentils were simmering, I decided to whip together this breakfast oatmeal “casserole.” I’m hooked. The beau is hooked. And I’m now gonna have to stock up on even more bananas in this tiny kitchen.
Baked Banana Oatmeal serves four
- 2 1/2 bananas
- 1 tbsp maple syrup
- small dollop of coconut oil
- about 1/2 cup crushed almonds (or sliced)
- handful of frozen blueberries (optional)
- 1/2 cup steel cut oats
- 2 cups almond milk
- cinnamon
- vanilla extract
***A few notes: you can choose any nut of your choice, I only have almonds in the fridge at this moment. You can also choose any milk of your choice or use water. When I typically make the oats stove top, I always use water. Also, when I make this again, I’m going to double the amount of oats because, well, it was so delicious and I just want more. Steel cut oats have a 4:1 ratio, four cups liquid, one cup oats.
Heat your liquid of choice with a dash of cinnamon and once it starts to boil, add the oats. You’re only going to cook them about half way on the stove top. Stir frequently to make sure they don’t stick. Preheat your oven to 350 degrees.
While the oats are cooking, lightly grease your pan/pyrex with some coconut oil- any leftover can go into the banana mixture! You’re going to saute 1 1/2 diced bananas with a small splash of vanilla and about a tablespoon of maple syrup until the bananas start to caramelize. This takes about 8-10 minutes.
Once they start to get nice and brown, add the bananas to the oats and stir in a handful of frozen blueberries and the nuts. Transfer to your baking pan, add a whole sliced banana to the top and sprinkle with more cinnamon. Bake for about 25-30 minutes, or until the top bananas get brown.
So warm. So good- I’d even eat this as a dessert! I can’t wait for spring to add fresh, local berries! Enjoy!
