Steel-Cut Oatmeal with Toasted Pecans and Caramelized Bananas

Steel-Cut Oatmeal with Toasted Pecans and Caramelized Bananas Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
The flax seed meal adds nuttiness, crunch, and even more nutrition.

Yield:

Serves 2

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Margo True,

January 2013
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