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.