Description
Caramelized bananas lie under a pumpkin-oatmeal mixture to make a delicious breakfast that is hearty and healthy.
Ingredients
- ½ cups Steel Cut Oats
- 2 Tablespoons Butter Or Margarine, Divided
- 2 cups Hot Water
- 1 Large Ripe Banana
- 1-⅛ teaspoon Ground Cinnamon, Divided
- ½ cups Pumpkin Puree
- ¼ cups Skim Milk
- 1 teaspoon Vanilla Extract
- 1-½ cup Old Fashioned Oats
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Maple Syrup
- ½ teaspoons Salt
- ¼ Tablespoons Ground Nutmeg
- Dash Of Ground Cloves
Preparation
Preheat oven to 350ºF. Place steel cut oats in a large bowl with 1 tablespoon of margarine. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.
Meanwhile, make caramelized bananas. Melt the remaining 1 tablespoon of margarine in a medium skillet over medium-high heat. Add the bananas and 1/8 teaspoon of cinnamon. Toss gently and cook briefly, about 2 minutes. Remove from heat.
In a small bowl or liquid measuring cup, whisk together pumpkin, milk, and vanilla. Set aside.
After steel cut oats have finished soaking, stir in the old fashioned oats, brown sugar, maple syrup, salt, remaining cinnamon, nutmeg, and cloves.
Stir the pumpkin mixture into the oat mixture.
Spread the bananas over the bottom of a lightly greased 1 1/2 to 2-quart baking dish. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes.
Remove from the oven and let cool slightly before serving.
