Wednesday, September 12, 2012

Baked Pumpkin Oatmeal with Caramelized Bananas

Finally, fall weather is here in Maryland. I have survived another hot, muggy, swampy, humid, sticky and (insert other adjectives for disgustingly gross weather here) summer. We finally have gotten relief, and I can smell fall in the air. I could also smell cinnamon in the air this past weekend, after making this delicious baked oatmeal for breakfast.

This baked pumpkin oatmeal with caramelized bananas is so yummy on a fall (or cool September) morning. It is the perfect start to the day. I have made this oatmeal dish several times, and I have been looking forward to being able to make it again (nobody wants oatmeal in the summer time). It smells delicious as it bakes in the oven, and when you eat it, it comforts your soul. This recipe makes a lot, so it's great for a family on a Saturday or Sunday morning, or you can eat if for leftovers during the week. For an extra special touch, top each bowl of oatmeal off with some cream or toasted pecans. Yummy!

Happy Fall to everyone!

Recipe for Baked Pumpkin Oatmeal with Caramelized Bananas

For the caramelized bananas
2 Tbsp. of unsalted butter
2 medium bananas, cut in 1/4" slices
2 Tbsp. of dark brown sugar
1/2 tsp. of cinnamon
For the oatmeal
1 cup of steel cut oats
4 Tbsp. of unsalted butter
4 cups of very hot water
3 cups of old-fashioned oats (such as Quaker Oats)
1/2 cup of dark brown sugar
1/4 cup of maple syrup
3/4 tsp. of salt
1/4 tsp. of nutmeg
2 tsp. of cinnamon
pinch of ground cloves
1/2 cup of canned pumpkin
1/2 cup of milk
1 1/2 tsp. of vanilla extract

For the caramelized bananas 
-(Make the bananas after mixing together the steel cut oats, butter, and hot water in a large bowl - see steps for oatmeal mixture below)-
Melt the 2 Tbsp. of butter in a large skillet set over medium-high heat. Once the butter has melted, add in the sliced bananas, dark brown sugar, and cinnamon. Toss the ingredients gently and cook for about 2 minutes. Remove the skillet from the heat and turn off the stovetop. Allow the bananas to cool. 
For the oatmeal mixture
Put the steel cut oats and 4 Tbsp. of butter in a very large heat-safe bowl. Pour the 4 cups of very hot water over the oats and butter, and then cover the bowl with tightly with a lid. Let rest for 20 minutes.
-(While the oatmeal is sitting, make the caramelized bananas)-
Once the steel cut oats have sat for 20 minutes, preheat the oven to 350 degrees. Then add in the old-fashioned oats, dark brown sugar, maple syrup, salt, nutmeg, cinnamon, and cloves to the bowl with the steel cut oats. Stir well. In a separate bowl, mix together the canned pumpkin, milk, and vanilla extract. Blend the pumpkin mixture into the oatmeal mixture. 
Spread the caramelized bananas into the bottom of a 2-quart baking dish. Pour the oatmeal over the caramelized bananas. Cook the oatmeal in the oven for 40 minutes. Let the oatmeal cool for a few minutes before serving. Enjoy!

Recipe Source: Annie's Eats

COMMENTS: What are your fall weather comfort foods? Let me know by leaving a comment on this post!

1 comment:

I would love to hear from you!