Bananas Foster Flavored Oats!

It's Bah-Nah-Nas

“Never work before breakfast; if you have to work before breakfast, eat your breakfast first.”~ Josh Billings

While I pondered boozing up my breakfast bananas I refrained, not for any particular reason, but something felt wrong about rum in the morning, unless you’re on some tropical island.

Anyway, I think I’ve had bananas foster only once or twice in my lifetime (ya know, when they light them on fire?). I distinctly recall loving the warm, softened bananas that were glazed over with cinnamon infused goodness. While OATS need no introduction I thought it would be fun to get to know OATS beyond the funny character on the quaker oat container (I believe he’s made up).

STUFF TO KNOW

Besides the fact that oats are good in cookies.

How come there are so many versions of oats? I’ve only heard of Quaker? While we all love Quaker, let me explain.

1. Oat Groats: Yes you can make GROATMEAL. But I don’t think I’ll try this, groats are the most “as is” form of this grain and are used as feed for animals. I mean us humans can eat them but they take longer to cook and digest a lot slower (not a bad thing). Not for me.

2. Steel-cut oats: (Also known as Irish oats) Cute little bead like balls. They are dense and chewy in texture and are produced by running the grain through steel blades that thinly slices them. Cooking time is 20 minutes +.

3. Scottish Oats: . (Love em!)I call this the level three oat, they goe through an additional steaming process which produces a creamier texture. (Love em!)

4. Old-fashioned oats: These oats are steamed, THEN rolled (literally) and have a flatter shape that is the result of this process. Cook time is about 10 mins or so if you add in the boiling water process (or just nuke em).

5. Quick-cooking oats: processed like old-fashioned oats, except they are cut finely before rolling (hence the faster cooking time).

6. Instant oatmeal: produced by partially cooking the grains and then rolling them very thin. Often times, sugar, salt and other ingredients are added to make the finished product.

So is there a real difference?

YES, the textures of them all and the cooking times, however, nutritionally they are all similar even though the more milling the oat goes through the more losses you’ll have nutritionally.

Here’s an Awesome Breakfast that kinda went dessert-like.

Who’s gonna argue with me? I dare ya.

Banana Close-Up


RECIPE

Serves: 1 (can easily be doubled and so on)

Ingredients:

For the Bananas Foster (no booze-but boozey for dessert later)

  • 1 tsp. butter (I used earth balance spread)
  • 1 Tablespoon pear or other juice (i.e. orange)
  • 2-3 teaspoons maple sugar (or granulated sugar-I use HAIN organics)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg)
  • 1 banana, ripened and diced (or mushed in my case)

For the Oatmeal

  • 1 cup almond milk (or substitute)
  • 1/2 teaspoon vanilla extract
  • cinnamon (I just love it so I added a pinch or so to the milk)
  • 1/2 cup rolled oats (or any other oat you want)

Methods:

Oatmeal:

Pour almond milk into a medium size saucepan. Add vanilla extract and cinnamon (optional). Bring to a boil over medium heat. Once boiling, add oats, stir to combine and cook for an additional five minutes or until desired consistency.

While the oats are cooking, make the Bananas:

Glazing


Dice or mush the banana and set aside. Heat a small skillet over medium heat. Add the butter, juice and sugar and heat until sugar has dissolved. Add vanilla extract and spices, mix to combine. Add the bananas and cook a minute or so so that a glaze forms.

Fragrant, Glazed and Comforting

Add the bananas to the oatmeal in a bowl and serve! Top with a few crushed, toasted nuts and a little maple syrup if you wish.

Tips:

  • Try steel-cut if you have the time.
  • Add almond or peanut butter (1 Tablespoon) for an obvious nutty flavor. Then call it MONKEY BANANA OATS.
  • BONUS RECIPE USE! Replace the juice in the banana recipe if you desire and use dark rum (beware that you need to add rum into pan AWAY from the stove, then place back on the stove or you’ll light your hair on fire and probably the entire kitchen). Make the bananas and SERVE over ice cream (vanilla), frozen yogurt or vanilla greek yogurt!

What’s your favorite oatmeal recipe? DO SHARE!

Do you eat them? Hate them?

Don’t eat Breakfast? SHAME ON YOU! READ THIS to find out why you should.

Enjoy!

Jen

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26 thoughts on “Bananas Foster Flavored Oats!

  1. Pingback: Tasty Thursdays: Bananas Foster « InsideJourneys

  2. I had to comment on this because my kids LOVE bananas foster (and oatmeal too!). My 9 yo will tell you she “created” our simple at home version of bananas foster. It’s super easy: Slice 1 banana and put in a microwave safe dish. Top w/ a little butter and heat til melted. Top w/ brown sugar and cinnamon, and mash if desired. My kids usually eat it on it’s own, but I think we’ll try it on top of the oatmeal next time. I like to cook my oats in vanilla soy milk and lots of cinnamon. Yum!

    • Hi there! Oh I love that microwave version you just shared! Tell your 9 yo she’s genius. Ha! I just made the “ugliest” egg souffle in the microwave, but tasted like banana bread. Not sure if I dare share a pic, but it sure tasted good! Impressive that the kiddies like the oats! It’s probably because they have such a smart mom! 🙂

  3. Pingback: Ode to Farro « A Girl and Her Carrot

  4. This is an awesome idea! I eat oatmeal almost every morning. Usually I’ll just make steel cut oats and top them with a spoonful of almond butter, but I do like making baked oatmeal, too. Here’s my favorite recipe: http://freshandfoodie.com/2011/01/14/hearty-baked-oatmeal/

    I like it because you soak the oats in almost a custard-like mixture overnight, which results in a great texture and flavor.

    I love this idea, though. What’s not to like!

  5. Hey! Just checked your site out via foodbuzz. I love the idea of these oats so they are def going on my “to make” list. I see we’ve been to some of the same restaurants. I bet I’ve crossed your path running on the Croton Aqueduct!

    • Oh that’s so funny! I run on the Hastings aqueduct. Such a gorgeous trail. I think I’m adding peanut butter to my bfast this morning! Do you have a favorite restaurant? I am obsessed with Cookery in Dobbs Ferry. Comforty, Italian food. The chef never gets anything wrong! Glad to see you here!

    • Hi Lauren!
      For the record, your cheesecake chocolately brownies look like one mouthful of bliss. In regards to your oat bran, that’s some good stuff, I sometimes add oatbran to my steel cut oats for some additional creaminess. Hope you try the bananas!

    • Hi Medeja!
      I think there are lots of combinations I make up in my head that people have not tried, so with that said, I hope you try it! It’s not as sweet as you would think, the bananas just give a hint of sweetness in the “right way.”

  6. Um, I just found your blog but I think I’ll be here more often because i love oats and I love carrots and right now you’re talking about both (though not together) soooo 🙂

    That looks SO good. I’ve been so so so lame about my oats lately… Just some instant coffee and protein powder :/ I should break out the pumpkin one of these days, I LOVE pumpkin oats! 🙂

    • Hi Nicole!
      I’m happy you found me then! Oats can get quite “boring” and monotonous. I like your “coffee” flavored idea though, I thought about that, But I’ll keep it in my mug OR try a coffee frappe (iced). Pumpkin ANYTHING works, right? Thanks for stopping by!

  7. Thanks for the explanations of the various types of oats as I only use Quaker Oats. I think I would love this more as a healthy dessert as I can’t have any thing else than toast and milk for breakfast.

    • I love the “kids go ape!” I might make a batch of the bananas the night before (for dessert) then save some for the next morning in order to cut down the time. If you use the microwave (as I know some are totally against it) you’ll really only need 5 minutes to assemble. I hope you try it! I think I’ll use steel cut oats or try the Scottish oats next time for the creaminess! Thanks Trina!

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