Oatmeal is a super breakfast. It’s so healthy and filling, it’ll be a great start to your day. This recipe is so creamy, it will win over even people who don’t like oatmeal. I got the recipe for the oatmeal from Cook’s Illustrated. The oats are toasted first and that makes all the difference, enhancing the flavor and improving the texture. There is only a little bit of milk in the recipe, mostly water, so the oatmeal doesn’t burn, feels light but still has a really awesome lusciousness.
I decided to make a bananas foster topping to go with the oatmeal. You can be creative with topping options – I’ve made it with an apple topping (butter, brown sugar, vanilla, lemon juice, cinnamon). You can also add fresh berries or bananas, pineapple, mangoes, toasted nuts or coconut or a sprinkling of raisins.
Bring the water, milk and salt to a simmer. In a skillet, melt the butter and add the oatmeal.
Cook on medium heat for 2-3 minutes, until it becomes aromatic and slightly golden around the edges. Add to the milk. Bring to a boil, reduce heat to a simmer. Cover and cook for about 20 minutes on medium-low heat, stirring once in a while. Keep cooking for another 10 minutes, until most of the liquid is absorbed. The liquid will continue to be absorbed even after the oatmeal is cooked, so don’t cook it too much longer. If you like your oatmeal a little runnier, use more water or milk. Meanwhile, melt 1/2 a stick of butter in a large skillet. Add the brown sugar and whisk until the sugar dissolves.
Cook until the bananas are slightly golden.
I added the first layer of bananas into the skillet in one layer so that the bananas would get nice and golden on one side. Since the bananas are very delicate after they are cooked, if you start mixing them, they’ll break apart. You can add the rest of the bananas on top any which way.
- 3 cups water
- 1 cup milk
- 1 Tablespoon butter
- 1 cup oatmeal, preferably steel cut oats, but you can use old fashioned oats
- ¼ teaspoon salt
- ½ stick butter
- ¼-1/3 cup brown sugar
- 3-4 bananas
- 1-2 Tablespoons rum
- 1 teaspoon vanilla
- Bring the water, milk and salt to a simmer.
- In a skillet, melt the butter and add the oatmeal.
- Cook on medium heat for 2-3 minutes, until it becomes aromatic and slightly golden around the edges.
- Add to the milk. Bring to a boil, reduce heat to a simmer. Cover and cook for about 20 minutes, stirring once in a while.
- Keep cooking for another 10 minutes, until most of the liquid is absorbed.
- Meanwhile, melt ½ a stick of butter in a large skillet.
- Add the brown sugar and whisk until the sugar dissolves.
- Cut the bananas into circles and add to the skillet.
- Cook until the bananas are slightly golden.
- Add a splash of rum and vanilla.
- Serve over the oatmeal. You can also mix it in with the oatmeal so it would be distributed evenly.