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Bananas Foster Oats turns a classic dessert into a healthy breakfast!
Ok, I confess…I made this recipe a long time ago. (Actually, I made it recently too, but that’s because I make it all the time; I took these pictures when I made this a really long time ago.) At the time I felt like I had just posted a whole slew of oatmeal recipes, and lest you all see me for the oatmeal junkie I am, I was planning to withhold this recipe for a few weeks in hopes that you wouldn’t catch on to my oatmeal addiction. (And yes, now I’ve gone and blown my cover.)
Anyway, a few weeks turned into a few months and I completely forgot about posting it…until I craved it again. If you enjoy bananas foster and/or oats, I highly recommend this one.
Bananas Foster Oats
Prep time:
Cook time:
Total time:
Yield: 1 serving
Bananas Foster Oats turns a classic dessert into a healthy breakfast!
Ingredients
- ¼ cup steel cut oats
- 1 medium banana, sliced and divided
- ½ cup milk (low-fat or fat-free is fine)
- ¼ cup water
- Dash salt
- Dash cinnamon
- Cooking spray, or 1½ teaspoons of coconut oil or clarified butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon chopped walnuts
- 1 teaspoon pure maple syrup (more or less to taste)
Instructions
- Combine the oats, ⅓ of the sliced banana, water, milk, salt, and cinnamon in a small saucepan; cook on medium-low heat for about 12 to 15 minutes (whisking frequently), until it reaches your desired consistency.
- Lightly spray a small nonstick skillet with cooking spray (or add the coconut oil or clarified butter), and cook the remaining banana slices over medium heat until they start to brown slightly (do not stir them). Flip the bananas, add the vanilla and 1 tablespoon water, and cook until the vanilla extract is cooked off.
- Top the oatmeal with the bananas, walnuts, and maple syrup.
Notes
A Quick Note on the Bananas: After making this so many times I’ve come to realize that it’s much easier to caramelize the bananas if you slice them a little thicker than what is pictured, maybe half an inch or so.
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Nicole, RD says
March 18, 2011 at 6:21 amThat is one fine bowl of oats! I am going to have to make this recipe before the weather gets too warm for oats. Hey, a girl can be hopeful, right?? :) Hope your trip is going well!
Rosa says
March 18, 2011 at 6:31 amYummy-oh! That looks divilishly good. I just ate porrideg for lunch, but had no bananas with it…
Cheers,
Rosa
Lisa says
March 18, 2011 at 8:10 amI bet the flavor in that is amazing!
Jenn L @ Peas and Crayons says
March 18, 2011 at 8:16 amive never had bananas in my oats! ooh great idea!!!
Dana says
March 18, 2011 at 8:26 amOhh yum! I have oatmeal every morning, but I don’t make it until I get to work because I leave myself so little time in the morning LOL. This looks like a great weekend project for me!
Victoria says
March 18, 2011 at 11:22 amDefinitely sounds like a great topping for oats. It’s definitely healthier than traditional bananas foster :)
Steve @ HPD says
March 18, 2011 at 12:02 pmNo rum? Oh yeah, it’s breakfast … well, it’s five o’clock somewhere! Cheers!
Carol @ There's Always Thyme to Cook says
March 18, 2011 at 12:07 pmLooks amazing! Would go over big in my house!
Swathi says
March 18, 2011 at 12:20 pmThis banana oats is delicious and wonderful way to start the day.
Maria @ Scandifoodie says
March 18, 2011 at 2:32 pmYum, this is my kind of food!
LeQuan says
March 18, 2011 at 3:02 pmNow that’s one sexy bowl of oats. Who knew oats could be sexy? Needless to say, I’d down this proudly in record time, and then try to go after my kiddies’ bowls :-P
Cara Craves... says
March 18, 2011 at 6:43 pmMmmm!
I love dessert inspired breakfasts.
Katerina says
March 19, 2011 at 12:48 amThis is perfect for breakfast! I hope you are having a great time!
A Canadian Foodie says
March 19, 2011 at 12:53 amOnly you could make this dish look SO good, Faith. YUM!!
:)
valerie
(and thanks for the advice on the thicker banana cut)
tasteofbeirut says
March 19, 2011 at 7:30 amThis looks so creamy and delicious; I will send the recipe to my daughter, she has been on an oats kick lately and she loves bananas!
Angie's Recipes says
March 19, 2011 at 10:54 amThis looks tasty and I would love some for the breakfast!
Tanantha @ I Just Love My Apron says
March 19, 2011 at 5:00 pmare you back from the trip Faith? I’m sorry I’ve been MIA-ed here. I wanna go on a vacation so bad…
Anyway, oatmeal junkie? that sounds cool, tho. It makes me think of you every time I think of oatmeal! This oatmeal bowl looks scrumptius with the caramelized banana. Thanks for the tip of cutting banana!
Erica says
March 19, 2011 at 9:22 pmYUM! Warmed fruit (especially caramelized bananas)are so yummy. Hope you’re having a great weekend
grace says
March 20, 2011 at 4:38 ami’m thinking that oats must be one of the most versatile breakfast foods ever–there are so many possibilities! this is one i haven’t seen before today and really like. all you’re missing is a dash of rum. :)
Raina says
March 20, 2011 at 12:24 pmWow! This is one delicious way to start the day or have a sweet, healthy treat anytime. Cannot wait to try it…it sounds delicious:)
Veronica says
March 20, 2011 at 9:27 pmI love your oats obsession! I’m kind of obsessed too and never get tired of seeing new variations so please don’t spare us any of your creations! These look so good! I still need to make your almond joy oats. mmm
Priscilla - She's Cookin' says
March 21, 2011 at 9:00 pmOk, I’ll take some oatmeal now! I ate so much oatmeal when I was a kid that it really hasn’t had much appeal to me as an adult – but mom never made it like this!
Noya - gluttonandstudent says
April 27, 2011 at 5:22 pmHoly yum! This looks so good. If I had the time and resources to do so, this would be high on the list of recipes I have to try.