I first enjoyed and was introduced to the concept of Brûléed Banana Bread Oatmeal in Scottsdale, AZ about 10 years ago when I was there for a bachelorette weekend with my cousin Rachel. It was dreamy by all accounts, and the simple yet special bowl of bruleed oatmeal that I enjoyed on one of our mornings there has stuck with me ever since.
It’s such a great idea and I’ve been making it now for years – people LOVE it. You can do this with any bowl of oatmeal you have on hand, really. Just be sure to broil them in oven-safe dishware and you’re good to go. Oh, and that’s right – we’re broiling these babies – no fancy torches needed.
Tips for the Best Banana Bread Oatmeal
To start, when making banana bread oatmeal, I like to roast a couple of bananas to bring out their sweetness and to heighten their banana-ness (it’s a thing) and I stir that into the oatmeal base. By adding some nutty almond butter, cinnamon, vanilla, and luscious coconut cream (this is where the “creme” comes in), you wind up with an incredibly satisfying bowl of oatmeal that will please just about anyone, whether it’s brûléed or not.
You can also swap out half of the granulated sugar for coconut sugar or maple sugar, as they are not refined and a bit healthier. You just will have to reduce the broiling time a bit, as they do tend to darken and liquify a bit faster.
Lastly, I give a broiling time in the recipe, but please note that that time really does change depending on the oven and strength of the broiler. It takes me about 5 minutes to achieve the golden brown crust, but it may take you more or less time. So, just keep an eye on them and remove them when they look golden brown. This is a time when you’ll need to depend on your judgement, rather than the specifics of a recipe, to determine what is best for your oatmeals.
And so. No matter the sugar, no matter the exact oatmeal you choose (mine or your favorite go-to bowl), this is a solid back-pocket breakfast or brunch idea that will give any restaurant brunch dish a run for its money. You might still need a nap though . . . don’t say I didn’t warn you!
If this recipe strikes your fancy, you might also enjoy:
Coconut Lemon Poppy Seed Muffins with Crunchy Sugar
Vanilla Chai Swirl Pull Apart Bread
Brûléed Banana Bread Oatmeal
A fun and slightly decadent twist on an old breakfast staple – classic oatmeal. This recipe takes a traditional bowl of oats and kicks it up several notches by infusing it with the flavors of warm banana bread and tops it all off with a crackling sugar crust. Charming, cozy and a little different, this is always a total crowd pleaser.
- Yield: 6 servings
Ingredients
· 2 large bananas
· 2 cups old-fashioned oats
· ¼ cup brown sugar
· 2 TBSP maple syrup
· 1 tsp cinnamon (or to taste)
· 3 TBSP almond butter (I use Justin’s vanilla almond butter)
· The coconut cream from one 14.5-ounce can of full-fat coconut milk (see note)
· 1 TBSP pure vanilla extract
· 1 cup granulated sugar
· Berries and sliced bananas for serving (optional)
Instructions
1. Preheat your oven to 350°F. Place your bananas on a baking sheet that has been sprayed with non-stick spray and roast for 25 minutes. Transfer to a small bowl and mash them up completely with a fork.
2. Meanwhile, in a medium saucepot over medium heat, add 4 cups of water (or you can use milk) and the oats. Cook for 5 minutes, or until done. Turn off the heat and add the maple syrup, cinnamon, almond butter, coconut cream, vanilla, and the mashed roasted bananas. Stir to combine. Taste for flavors and adjust as you like.
3. Preheat your broiler and place the rack in the uppermost position. Transfer the oatmeal to small individual ramekins or crocks and top each with a generous layer of sugar – you want to cover the entire surface to get that crackling crust. It’s decadent but totally worth it!
4. Place the ramekins or crocks onto a large baking sheet and broil directly under the heat, until the sugar crust has browned nicely all over; about 5 to 6 minutes. You might want to rotate the ramekins or the baking sheet occasionally to allow for even cooking. (NOTE: the broiling time does vary quite a bit from oven to oven, so just keep an eye on them and take them out when they’re browned and bubbly. They will firm up as they cool a bit).
5. Top your oatmeal with sliced bananas and berries and serve warm (NOTE: these are best eaten right away).
Notes
NOTE: To get the most coconut cream from your can of coconut milk, place the can in your refrigerator for at least 1 hour. Remove it from the fridge after the hour and then open the can. The solids should have solidified even more for you, making it easy to scoop them out.
