Steel-Cut Oatmeal with Toasted Pecans and Caramelized Bananas

Photo: Iain Bagwell; Styling: Karen Shinto

The flax seed meal adds nuttiness, crunch, and even more nutrition.

Yield: Serves 2
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 43%
  • Protein: 6.9g
  • Fat: 20g
  • Saturated fat: 2.8g
  • Carbohydrate: 57g
  • Fiber: 5.5g
  • Sodium: 191mg
  • Cholesterol: 0.0mg

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. 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. 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. 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.
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