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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 508kcal

Author Nicole

Cost $12

Equipment

Skillet

Ingredients

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

Instructions

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.

Notes

To toast pecans. Add to a dry skillet and toast over a medium heat until fragrant and hot.

Nutrition