The recent cold, wet and rainy weather put a temporary hiatus on our weekend cycling. Thus, with a bit of extra time on our hands last weekend, Rob and I crafted a delicious weekend brunch.
Rob was becoming a bit overwhelmed by our weekly banana surplus. I agree 4 bunches for a $1 is great, but probably not the best idea 2 weeks in a row. After packing our freezer with frozen bananas, we then caramelized the leftovers ones into this spin on a bananas foster baked oatmeal.
There are two ways to make this. When Rob and I team up together, we can easily divvy up the tasks: him caramelizing the bananas, while I mix together the rest of the oatmeal, which are then combined before baking. However, I have also made this solo, where I found it easier to simply caramelize my bananas, deglaze them with the milk and then directly mix the rest of the ingredients in the skillet, which is then subsequently baked. Less dirty dishes is always a perk.
While we have added the rum, we couldn’t really taste it, so it is definitely optional. Or, conversely add more if you want to taste it. Or perhaps drizzle it at the end.
In any case, you have a delicious breakfast. I prefer it warm, fresh from the oven. The sweet, caramelized bananas melt tenderly amongst the creamy baked oats. I have used both walnuts and pecans, with good results. If you have any leftovers, this is good chilled, too. Of course, that only works if you have leftovers. 😉
Baked oatmeal made previously:
Baked Apple Banana Oatmeal
Baked Pumpkin Cranberry Oatmeal Breakfast Pudding
Baked Blueberry Oatmeal Breakfast Pudding
Apricot Oatmeal Breakfast Clafoutis
Rhubarb Baked Oatmeal
Peanut Butter Cookie Baked Oatmeal
This is my submission to this month’s Bookmarked Recipes.
Baked Caramelized Banana & Pecan Oatmeal
Adapted from Oh She Glows
3 small firm ripe bananas, chopped (you could add an additional sliced banana, overtop, if you want it to be more pretty!)
1 tbsp coconut oil
1-2 tbsp Kahlua or rum, optional (we are not sure you can taste it)
sprinkle of cinnamon
1 & 1/4 cup non-dairy milk (I have used coconut and almond milk)
1 tsp vanilla extract
3/4 cup rolled oats
1/4 cup oat flour (grind regular oats in a spice grinder or food processor)
1/2 cup pecans, chopped (chopped walnuts work great, too)
1 tsp cinnamon
1/2 tsp baking powder or baking soda
pinch of fine grain sea salt
1. Preheat oven to 350F.
2. In an oven-proof casserole dish (I have done it with a 7″ and a 9″ square dish), melt oil and rum. Stir in bananas and saute until softened and caramelized. Sprinkle with cinnamon.
3. Deglaze with the milk and vanilla, scraping up any bits on the bottom. Stir in the oats, oat flour, walnuts, cinnamon, baking powder and salt until well combined.
4. Bake for 45 minutes, until the top is firm. It will not seem cooked but it will be a lovely slightly gooey concoction that will firm up as it sits, and even more as leftovers, if you have any.