Bananas Foster Rolled Oats: Cinnamon and brown sugar-laced rolled oats are topped with brown butter and brandy coated bananas, toasted pecans, chia and hemp seeds for a healthy meets indulgent breakfast!
In terms of healthy breakfasts, Bananas Foster Rolled Oats reigns supreme.
We have an unwavering love for oatmeal in our household, it’s the one healthy breakfast my two year old requests to eat as frequently as mac and cheese, and I find myself whipping up a simple batch of cinnamon and brown sugar oatmeal at least four or five times a week. While both him and I are usually content with the same simple preparation every day, every once in a while I shake things up a bit, and make our routine bowl of oats, just a bit more special.
Since Teddy is also infatuated with bananas, and one of my favorite desserts of all time is bananas foster, I came up with the idea to turn our favorite breakfast into the most healthy version of bananas foster you can dream up. (Especially when most versions of bananas foster we have here like this and this aren’t exactly healthy.)
Rolled oats are laced with our standard brown sugar and cinnamon combination, but then each bowl of oats is topped off with bananas sautéed in a caramel-like sauce, toasted pecans and a medley of chia and hemp seeds. It’s the perfect way to sneak a little indulgence into your morning, and I’m pretty sure it’s the only I can eat oatmeal from here out.
Originally the title of this post was Bananas Foster Risotto-Style Rolled Oats, because of the risotto-like way the oats are cooked, but of course, I decided to par it down because the title needed further explaining. Just as you toast the rice in the beginning stages of risotto, here the oats are also toasted in a touch of butter before a mixture of unsweetened vanilla almond milk and water is gently stirred in.
Again, like risotto, once most of the liquid has been absorbed, another batch of almond milk and water is stirred in along with some brown sugar, cinnamon, salt and vanilla. Once the liquid has been absorbed, the stove is turned off and a tiny bit more almond milk is added in to keep the oats ultra creamy.
While the oats soak up the liquid, the bananas are quickly cooked in a little bit of butter, brown sugar and brandy. It’s important to use bananas that aren’t too ripe; otherwise they will just turn to mush during the cooking process. When the bananas are caramelized, they’re ready to go.
To assemble, you divide the oats between two bowls, top with the bananas, and then sprinkle the chia seeds, hemp seeds, and toasted pecans on top. I also like to sprinkle the top with a little bit of maldon sea salt just before serving.
Bananas Foster Risotto Rolled Oats
Cinnamon and brown sugar-laced rolled oats are topped with brown butter and brandy coated bananas, toasted pecans, chia and hemp seeds for a healthy meets indulgent breakfast!
- 3 tsp unsalted butter, divided
- 1 cup rolled oats
- 1 cup water
- 1 cup + 2 tbsp unsweetened almond milk
- 2 pinches salt
- 1/2 tsp vanilla extract
- 1 tbsp + 3 tsp brown sugar, divided, plus more for garnish at the end
- 2 bananas, sliced
- 2 tsp brandy
- 2 tsp chia seeds
- 2 tsp hemp seeds
- 1/4 cup toasted chopped pecans
Heat a medium saucepan to a medium heat. Add 1 teaspoon butter. Once butter melts, add oats. Toss in butter and cook until slightly toasted, about 1-2 minutes.
Add water and a pinch of salt. Cook stirring occasionally until liquid been almost all the way absorbed about 5-7 minutes. Add 1/2 cup almond milk and continue cook, stirring frequently until almost all the liquid is absorbed, another 5 minutes. Add remaining milk, 3 tsp brown sugar, vanilla, cinnamon and a pinch of salt. Continue to cook, stirring frequently again until almost all the liquid is absorbed. Turn the heat off and add remaining two tablespoons of milk. Stir.
For the bananas: Heat a small non-stick skillet to a medium-high heat. Add remaining butter. Once the butter melts, swirl the pan until it browns, about 1-2 minutes. Add bananas and cook until caramelized on both sides, about 30 seconds per side.. Add brandy and remaining brown sugar. Continue to cook until brown sugar has melted, brandy has evaporated and the bananas are coated. Season with salt.
Divide the oats between two bowls. Top with bananas. Sprinkle with brown sugar, chia seeds, hemp seeds and pecans.
To toast pecans. Add to a dry skillet and toast over a medium heat until fragrant and hot.