BANANA BREAD OATMEAL
Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.
- Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
- Remove oatmeal from heat. Stir in mashed bananas and pecans.
- Spoon oatmeal into six cereal bowls.
- Top with yogurt, sliced bananas and pecan halves, if desired.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 44.2 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 152.3 mg, Sugar 19.9 g
BRûLéED BANANA OATMEAL
Steps:
- COOK THE OATMEAL: Bring 2 cups water to a boil. Add the oats and salt and reduce to a simmer. Simmer, stirring occasionally, until the liquid has been absorbed and the oats are tender, 10-15 minutes. Remove from heat.
- PREPARE THE TOPPING: Divide the cooked oats between two bowls. Top with the sliced bananas. Sprinkle the brown sugar over both bowls in an even layer to coat the bananas and oats.
- BRULEE: Fire up your torch (see equipment notes) and sweep it across the surface of the oatmeal, moving it back and forth at a steady pace until all of the sugar has caramelized.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
BANANA CREME BRULEE
Steps:
- Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
- When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.
BRULEED IRISH OATMEAL
This brunch-friendly recipe is adapted from one developed by chef Katy Sparks.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Crumble brown sugar onto a baking pan or shallow dish; let dry overnight. Press through sieve or grind in spice grinder. Set aside.
- In a large saucepan, bring milk and 3 1/2 cups water to a boil over medium-high heat; stir in oatmeal and salt. Cook over medium heat, stirring often, 15 minutes. Reduce heat and simmer, stirring often, until almost all liquid has been absorbed and oats are al dente, about 25 minutes.
- Transfer oatmeal to a 6-cup shallow ovenproof dish with 2-inch sides; sprinkle with dried brown sugar.
- Heat broiler, and broil oatmeal until sugar melts and forms a crust, about 2 minutes. Garnish with apple and pear chips, prunes, maple syrup, and cream, if desired.
BANANA BRULéE
Another Alton Brown favorite, this is actually part of his Banana Splitsville recipe. You can serve this with ice cream or as is.
Provided by Sandi From CA
Categories < 15 Mins
Time 11m
Yield 16 banana "sticks"
Number Of Ingredients 2
Steps:
- To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
- Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
- Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 0.3, Carbohydrate 6.7, Fiber 0.8, Sugar 3.6, Protein 0.3
BAKED OATMEAL CREME BRULEE STYLE
This is a basic recipe, be it breakfast or dessert. Add fruit, nuts or even mini chocolate baking bits. It's so good, adjust any amounts you prefer.
Provided by peachez
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 9 x 13 baking dish.
- In a large bowl, combine dry mix.
- In a medium mixing bowl, whisk wet mix well.
- Add wet mix to dry mix, stirring well.
- Pour mixture into prepared dish.
- Bake 40- 45 minutes- centre will be jiggly.
- Remove pan from oven, place pan on a cooling rack.
- Hand sprinkle brown sugar over top of oatmeal.
- Return pan to oven, bake until sugar melts, 2- 3 minutes.
- Remove pan to cooling rack.
- Set oven to broil.
- Set pan under broiler 3 inches from heat till sugar bubbles and browns slightly, 1- 2 minutes (watch carefully for burning, turn pan if needed).
- Remove pan from broiler and spoon mixture into serving bowls.
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- Cook for 8-10 minutes until thick and creamy, stirring frequently so it doesn’t burn. I like to remove the pot from the heat after 8-10 minutes and let sit for a few more minutes to thicken a little more. If you want it a little creamier, stir in a little additional almond milk, light coconut milk or other plant milk of choice to reach desired consistency.
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- 1. Preheat your oven to 350°F. Place your bananas on a baking sheet that has been sprayed with non-stick spray and roast for 25 minutes. Transfer to a small bowl and mash them up completely with a fork.
- 2. Meanwhile, in a medium saucepot over medium heat, add 4 cups of water (or you can use milk) and the oats. Cook for 5 minutes, or until done. Turn off the heat and add the maple syrup, cinnamon, almond butter, coconut cream, vanilla, and the mashed roasted bananas. Stir to combine. Taste for flavors and adjust as you like.
- 3. Preheat your broiler and place the rack in the uppermost position. Transfer the oatmeal to small individual ramekins or crocks and top each with a generous layer of sugar – you want to cover the entire surface to get that crackling crust. It’s decadent but totally worth it!
- 4. Place the ramekins or crocks onto a large baking sheet and broil directly under the heat, until the sugar crust has browned nicely all over; about 5 to 6 minutes. You might want to rotate the ramekins or the baking sheet occasionally to allow for even cooking. (NOTE: the broiling time does vary quite a bit from oven to oven, so just keep an eye on them and take them out when they’re browned and bubbly. They will firm up as they cool a bit).
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