Caramelised Banana Oatmeal
This recipe crafts a delightful and comforting breakfast featuring creamy oatmeal cooked with coconut milk, fragrant vanilla, ginger, and cardamom. It's elegantly topped with perfectly caramelized ripe bananas, finished with a sprinkle of flax seeds, bright lemon zest, and a drizzle of maple syrup, offering a balanced and flavorful start to the day.
Equipment
- 1 Saucepan For cooking the oatmeal
- 1 Small skillet For caramelizing bananas
- 1 Spatula or wooden spoon For stirring and flipping
- 1 Measuring Cups and Spoons For precise ingredient amounts
- 1 Sharp Knife and Cutting Board For preparing vanilla bean and bananas
Ingredients
Main
- For the oatmeal
- 14 ounces can coconut milk
- 1/2 cup milk
- 1/2 a vanilla bean split lengthwise
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 cup regular rolled oats
- For the bananas
- 2-3 ripe bananas
- 2 teaspoons raw granulated sugar
- 1 teaspoon coconut oil
- Flax seeds
- Lemon zest
- Maple syrup
Instructions
- In a medium saucepan, combine coconut milk, milk, the scraped seeds from the vanilla bean, and the vanilla pod itself, ground ginger, and ground cardamom.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to infuse the flavors.
- Add the rolled oats to the simmering liquid, reduce heat to low, and cook for 5-7 minutes, or until the oats reach your desired consistency, stirring frequently to prevent sticking.
- While the oatmeal cooks, slice the ripe bananas into even rounds.
- Heat coconut oil in a small skillet over medium heat until shimmering.
- Add the sliced bananas to the skillet and sprinkle evenly with raw granulated sugar.
- Cook for 2-3 minutes per side, or until the bananas are golden brown and caramelized.
- Remove the vanilla pod from the cooked oatmeal.
- Divide the oatmeal among serving bowls and top generously with the caramelized bananas.
- Finish each serving with a sprinkle of flax seeds, fresh lemon zest, and a drizzle of maple syrup.
Notes
1. For the oatmeal, ensure you scrape the vanilla bean seeds into the liquid for maximum flavor, then simmer the pod along with it, removing it before serving. Adjust the milk quantity to achieve your desired oatmeal consistency – thicker or thinner. 2. When caramelizing the bananas, use ripe but firm bananas to prevent them from becoming too mushy. Monitor the sugar carefully; it can burn quickly. A touch of salt added to the bananas can help balance the sweetness and enhance the caramel flavor. 3. The addition of lemon zest at the end provides a bright, acidic counterpoint to the richness of the coconut and caramel, elevating the overall flavor profile.