Yep. I’m getting fancy.
In case you didn’t get the hint from Wednesday’s banana muffin post, my mom hooked me up with a mountain of bananas this week. I had other plans for oatmeal, but when I saw the need to use up bananas, I had to replan. That’s when I came up with this idea.
Don’t be intimidated by the “caramelizing” part of this. Trust me; if I can do it, you can do it!
What you'll need:
- 1 banana
- 1 tsp mild molasses
- 2 tsp agave or honey
- 2 tsp orange juice (or lemon)
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
How to make it:
- Slice banana and set aside.
- Set a small skillet over medium heat. Then, in a small bowl, mix together molasses, agave/honey, and orange juice. Once skillet is warm, add to the skillet.
- Let caramel mixture warm up for 30 seconds to a minute, and then add bananas. Stir until the bananas or coated, and then let it hang out in the skillet until it caramelizes. You can stir it occasionally, but there's no need to stir it constantly.
- Meanwhile, in a saucepan, bring milk to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add vanilla extract, salt, and cinnamon. Stir.
- When the bananas are caramelized, remove from heat. Take half of them and stir them into the oatmeal.
- If you'd like to add any extra ingredients to your oatmeal (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with the remaining caramelized banana, and any other additional toppings (shredded coconut, nuts, etc.)!