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Steel-Cut Oatmeal with Toasted Pecans and Caramelized Bananas

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 30 mins
Yield Serves 2
The flax seed meal adds nuttiness, crunch, and even more nutrition.


  • 1/4 teaspoon kosher salt
  • About 1 1/2 tbsp. roasted pecan oil* or other nut oil, divided
  • 1/2 cup steel-cut oatmeal, such as McCann's Irish
  • 2 tablespoons flax seed meal*
  • 1 large or 2 small ripe (brown-flecked) bananas, sliced 1/4 in. thick
  • About 1 1/2 tbsp. honey, divided
  • 2 tablespoons chopped toasted pecans

Nutrition Information

  • calories 428
  • caloriesfromfat 43 %
  • protein 6.9 g
  • fat 20 g
  • satfat 2.8 g
  • carbohydrate 57 g
  • fiber 5.5 g
  • sodium 191 mg
  • cholesterol 0.0 mg

How to Make It

  1. Boil 2 1/2 cups water in a saucepan. Stir in salt and 1/2 tbsp. oil, then oats. Cook, stirring, until oats start to thicken and look creamy, about 5 minutes. Reduce heat and simmer, uncovered and stirring occasionally, until oats are thick and very creamy, 20 to 25 minutes. Stir in flax seed meal.

  2. Meanwhile, heat 1 tbsp. oil in a nonstick frying pan over medium heat. Add bananas and cook until translucent at edges, about 3 minutes. Flip with a spatula, drizzle with 1 tbsp. honey, and cook until soft and lightly browned, about 1 minute more.

  3. Stir 1/2 tbsp. honey into oatmeal. Pour into 2 bowls; stir in more oil and some nuts. Top with bananas and more pecans.

  4. *Find nut oil and flax seed meal at natural-foods and well-stocked grocery stores.