The morning is be favorite time of the day. Its when I feel most creative and motivated. That probably has something to do with my husband and dog sleeping much later than I do. And, I think it also has to do with the fact that I'm routine oriented. I find comfort in routine and in the morning, my to do list is fresh and no unforeseen circumstances have thrown a wrench into my plans. One of my favorite things to do to start my day is to take my time making breakfast. And lately, this Pumpkin Spice Steel-Cut Oats with Caramelized Banana are my go-to.
I know slowly making breakfast sounds simple and basic, but on work days, I grab a jar of prepped overnight oats from my fridge and run out the door. So on days when I have the time, I love a slow morning. I am also firmly in the sweet breakfast camp so oats are a go-to for me. And steel cut oats are the best. And when I have time to make them, I do!
My favorite variety of steel cut oats are Bobs Red Mill Quick Cooking Steel Cut Oats. They take about 10 minutes to make. But they have all the chew of the kind that take 45 minutes. For this recipe Quaker 3-Minute Steel Cut Oats will also work in the same length of time. McCanns also has a Quick Cooking Steel Cut Oats that will work!
If you haven't made caramelized bananas, stop what you're doing go do it! They are so delicious and sweet and easy to make. They are a great topping for oat bowls but also for pancakes, waffles, peanut butter toast and even ice cream! I like to add cinnamon to mine because cinnamon make everything more delicious.
Choose ripe bananas but not over ripe bananas. If they are too ripe, they will turn to mush and fall apart. Try to use them when they are completely yellow, or just past yellow.
If you substitute steel cut oats that take the full 30-40 minutes to cook, thats fine! But, be aware that you will need to adjust the liquid amount.
Don't skip the beginning step of blooming the spices. Blooming (or tempering) is a South Asian cooking method. Most Indian, Nepalese and Sri Lankan dishes start with blooming or tempering. All you do is cook the spices in a bit of oil in the beginning stages of the dish you are cooking. It helps carry flavor throughout the dish because a lot of flavor compounds are fat soluble. If you skip this step, the spice flavor will not be as strong or well-rounded.
You can leave the ground flax out but your oats will be a bit runnier.
So, on your next slow morning, take the time to make make this Pumpkin Spice Steel-Cut Oats with Caramelized Bananas. They are filling, hearty and warming- the perfect start to any Autumn day.
Pumpkin Spice Steel-Cut Oats with Caramelized Banana
For the Oats
- 1 teaspoon Coconut Oil I used refined so there was no coconut flavor
- ¾ teaspoon Cinnamon
- ¾ teaspoon Ginger
- Pinch Allspice
- ⅔ Cup Bobs Red Mill Quick Cooking Steel Cut oats
- 2 tablespoon Ground Flax
- 1 ⅓ Cup Unsweetened Non Dairy Milk I used So Delicious Coconut Milk
- 2-3 tsp Maple Syrup Optional
- Pinch Salt
For the Caramelized Bananas
- 1 Ripe Banana Cut in half lengthwise and widthwise
- 1 teaspoon Coconut Oil Again I used refined
- Pinch Cinnamon
For the Oats
- In a small saucepan, heat coconut oil. Add spices and cook the spices in the oil until they are fragrant- 1 to 2 minutes
- Into the saucepan add the milk, oats, maple syrup, ground flax and salt. Stir.
- Bring to a boil and reduce heat to simmer, stirring frequently for about 10 minutes or until the oats are cooked through and they are as thick as you like. Remove from heat.
For the Caramelized Bananas
- While the oats are simmering, heat a nonstick skilled over medium high heat. Add oil and swirl to coat the pan.
- Sprinkle the cut sides of the banana with cinnamon. Place into the pan cut sides down and cook 2-3 minutes. They should be nicely browned on the bottom.
- Sprinkle the tops with cinnamon and flip the bananas cooking 2-3 minutes longer. Remove from pan.
Assemble the Bowls
- Divde the oats among two bowls and top each with 2 pieces of banana. Sprinkle with cinnamon and add any additional toppings you like. I added pomegranate arils and pepitas. Enjoy!