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Ingredients
- 1 cup steel cut oats
- 4 cups water
- 1 cup whole milk
- 1/2 teaspoon salt
- 2 large ripe bananas
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Additional brown sugar for serving
Before you start
Equipment You'll Need
- Heavy-bottomed saucepan
- Large skillet
- Wooden spoon
- Sharp knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Stir oats occasionally while cooking to prevent sticking to the bottom of the pan
- Steel cut oats will continue to thicken as they cool, so serve immediately
- Use ripe but firm bananas for best caramelization results
- Toast the steel cut oats in a dry pan for 2-3 minutes before adding liquid for extra nutty flavor
Instructions
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Bring water and salt to a boil in a heavy-bottomed saucepan over medium-high heat.
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Add steel cut oats and stir well to prevent sticking.
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Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until oats are tender and creamy.
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While oats cook, slice bananas into 1/4-inch rounds.
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Heat butter in a large skillet over medium heat until melted and foaming.
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Add sliced bananas to the skillet and cook for 2-3 minutes until lightly golden on one side.
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Flip bananas carefully and sprinkle with brown sugar and cinnamon.
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Cook for another 2-3 minutes until bananas are caramelized and tender.
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Remove bananas from heat and stir in vanilla extract.
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When oats are tender, gradually stir in milk and cook for 2-3 more minutes until creamy.
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Taste and adjust seasoning with additional salt if needed.
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Serve oatmeal in bowls topped with caramelized bananas and additional brown sugar to taste.
Chef's notes
Leftover oatmeal can be stored in refrigerator for up to 3 days and reheated with additional milk
For meal prep, cook oats ahead and reheat individual portions with a splash of milk
Try substituting maple syrup for brown sugar for a different flavor profile
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