Creamy Oats with Caramelized Bananas
Ingredients
Cream (or milk, type of your choice, for garnish)
Flaky salt (for garnish)
2 bananas (135g or 4.5 oz. each)
3 tablespoons honey (63g)
2 tablespoons butter (28g)
3 cups almond milk (or milk of choice, plus up to 1 cup more as needed)
1 cup steel cut oats (144g)
Step by step
Special Equipment: KitchenAid® Grain and Rice Cooker; 12” (30cm) fry pan
Using the KitchenAid® Grain and Rice Cooker, select the Steel Cut Oats menu option and set cooking liquid to milk. Choose "regular" to confirm the texture setting, add oats and specified amount of milk to the bowl, and allow oats to cook.
While oats cook, caramelize the bananas. Slice bananas into rounds at least 1/2” thick. Add butter and honey to the fry pan and whisk to fully incorporate, then place banana slices into the pan in a single layer.
Fry the bananas for 2-3 minutes on medium high, then use a spatula to flip bananas, reduce heat to medium, and fry the other side. When golden, remove from heat and set aside.
When oatmeal is ready, portion into bowls and spoon the caramelized bananas and sauce over the top. Add a splash of milk of choice and sprinkle flake salt over the top. Serve immediately.
PRO TIP: For a vegan option, use coconut oil for the butter and maple syrup for the honey to caramelize the banana slices.