Disclaimer: this is definitely brunch bait! Super rich maple brown sugar oatmeal topped with sweet caramelized bananas kissed with a touch of brandy!
Making caramel can be intimidating to a beginner. My advice is to take your time! The small amount if sugar required in the recipe makes 1 tiny batch of caramel. If your batch goes to far, simply rinse out your pan and start over. Its better to practice than to eat bitter bananas! Don’t skip the flambe of your bananas (or “nanas” as my daughter calls them) as doing so will leave your final product with a bitter alcohol aftertaste.
Opt for a stainless steel or copper non-stick pan for making your caramel and bananas. The heat distribution of these tools makes a difference [over cast iron or aluminum] in your caramel.
Vegan friendly version: swap the milk to plant based, such as a rich cashew or coconut milk, and swapping the butter for coconut oil.
Bananas Foster Oatmeal
- 1 medium saucepan
- 2 cups old fashioned rolled oats
- 2.5 cups water
- 1 tbsp maple syrup
- 1/4 cup brown sugar divided
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 bananas cut in half lengthwise
- 1 oz brandy
- 1 tbsp butter
- 1 cup milk of choice
- pepitas and coconut shavings for garnish
Maple Brown Sugar Oats
- In a medium saucepan, combine water, oats, maple syrup, half of brown sugar, vanilla extract, spices and salt cover and let stand for at least 5 minutes before transferring to a stove.
- Place saucepan on medium-low heat. And allow oats to come to a simmer, Stirring to prevent scorching. Cook until oats are fluffy and liquid is absorbed. Cover and keep warm until ready to plate.
- In a separate saucepan, heat milk until just warmed. Do not boil. Set aside when heated through.
- Add remaining brown sugar to a medium stainless or non stick saucepan. Bring sugar to medium heat and allow to slowly melt and caramelize sugar. Lift pan from heat and swirl to reduce the risk of burning.
- As soon as sugar begins to brown, add bananas (sliced side down) and butter to the pan. Reduce heat to low and allow caramel to coat bananas. Use wooden spoon or spatula to gently flip banana halves and repeat coating process.
- Bring flame to medium, add brandy to pan and use a lighter to flambé the liqueur. As soon as flames begin to reduce, remove the pan from heat. Season bananas with a dash of salt.
- Divide warm oatmeal between bowls. top with warmed milk. Top oats with caramel bananas and any leftover sauce. garnish with pépitas and coconut shavings and serve immediately.