Sunday, March 1, 2015

Decadent Brunch Menu: Bananas Caramel with Cinnamon Oatmeal

Admittedly, not everyone likes oatmeal. Especially the youngsters. But it is hard for anyone to resist buttery, sweet bananas caramel. Although I wouldn't classify this hot cereal as healthy it is still a good gateway for persuading the oatmeal haters. Earthy and spicy cinnamon oatmeal, drizzled generously with sweet, rich sauce and caramel poached bananas is a bit too decadent for every day. However, it is a fabulous and yet simple way to class up some oatmeal for a nice weekend brunch. If you have some granola with nuts laying around it makes a great little garnish. The granola I used was my homemade maple walnut granola. If you want to get extra caramelization on your bananas, pan fry them first and set them aside instead of poaching them in the caramel sauce.

Bananas Caramel with Cinnamon Oatmeal

(Serves 2 - 4)

For the Oatmeal:

1/2 Teaspoon Cinnamon
1 cup oats
3 1/4 cups water
1 Tablespoon sugar
tiny pinch salt

For the sauce:

2 Bananas, cut into 1" slices
1/2 Tablespoon Vanilla
2 1/2 Tablespoons butter
1/4 cup brown sugar
1/4 raw sugar (such as turbinado) or white sugar
pinch of salt
1/4 cup heavy cream

1. In a pot combine all of the oatmeal ingredients. Bring to a boil, then turn down to almost the lowest setting.
2. Cook, stirring occasionally, for about 15 minutes.
3. Meanwhile, make caramel sauce: melt butter in a small saucepan over low heat, then stir in all of the sugar sugar and cook for 5 minutes to allow to melt.
4. Add cream, vanilla and salt to sauce and bring to a bubbling boil before turning heat down to the lowest setting.
5. Poach banana slices in caramel sauce. When the banana has cooked through (it will have become wetter looking and is now more yellow than white).
6. Serve sauce and bananas ladled over oatmeal and then garnish with toasted nuts or granola.

I hope you enjoy this recipe and I welcome your feedback!

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