This easy oatmeal breakfast plays on the buttery bananas of a classic bananas Foster (minus the booze and ice cream), plus a perfect marriage of bananas and peanut butter.
Why It Works
- Mashing some of the cooked bananas and nuts into the oatmeal infuses it with flavor.
- A dollop of peanut butter stirred in at the end marries perfectly with the bananas.
- Yield:Serves 4 to 6
- Active time: 30 minutes
- Total time:30 minutes
- 6 cups (1.5L) water
- 1 1/2 cups steel-cut oats (9 ounces; 270g)
- Kosher salt
- 4 tablespoons unsalted butter (2 ounces; 55g)
- 1/4 cup dark brown sugar (1 1/2 ounces; 40g)
- 4 medium ripe bananas (15 ounces; 450g), peeled and sliced
- 3/4 cup chopped walnuts (3 ounces; 75g)
- 2 tablespoons (30ml) peanut butter
- Orange zest, for garnish
- Ground cinnamon and nutmeg, for garnish
In a medium saucepan, combine water and oats and bring to a simmer over medium-high heat. Continue to cook, stirring occasionally and adjusting heat to maintain simmer, until oats are fully cooked and oatmeal has thickened, about 20 minutes. Season with salt.
Meanwhile, in a medium skillet, melt butter over medium-high heat until foamy. Stir in brown sugar until dissolved, lowering heat if it threatens to scorch. Stir in bananas and cook until softened and slightly caramelized, about 4 minutes. Stir in walnuts and cook until coated in a shiny, sugary lacquer, about 1 minute. Season with salt.
Stir peanut butter and half of banana-walnut mixture into oatmeal, using a wooden spoon to crush bananas as you stir. Spoon oatmeal into bowls and top with remaining banana-walnut mixture, grated orange zest, and a light dusting of cinnamon and nutmeg. Serve right away.