Slow mornings. The mornings where you can linger over a cup of hot coffee, read the paper, sit out on the back deck and listen to the songbirds. Those actually don’t happen as often as I would like. It’s more like a mad dash to get out the door for a day of skiing, soccer games, bike rides or some other crazy agenda for the day. I actually am happy doing all of those things with my kids, making memories and good togetherness time. That being said, some mornings when we have a little extra time to luxuriate over a long breakfast, steel cut oats are a great option, especially topped with caramelized bananas. These oats get a little extra creaminess and flavor from cooking them with a little coconut milk. The best thing about this recipe is you could modify it to your tastes, swap out the banana for pineapple, and some chopped mango, or maybe a sprinkling of cocoa powder.
So if you happen upon a leisurely morning, whip up these oats and enjoy all of their deliciousness.
Banana Coconut Breakfast Porridge
1 cup steel cut oats
2 cups coconut milk
2 cups water
1/4 teaspoon salt
3 tablespoons brown sugar
2 tablespoons unsalted butter
1/2 cup toasted flakes coconut
1/2 cup chopped raw macadamia nuts
In a saucepan bring water and coconut milk to a boil over high heat. Stir in oats and salt. Return to a boil, be watchful for foam once it boils, it can spill out over the pan. Once boiling reduce heat to low and bring to a simmer. Simmer for 20-30 minutes, stirring occasionally. Cook until oats are tender and creamy, the longer you cook it the thicker your oats will be. The oats are ready to eat once desired consistency is obtained.
While the oats are cooking away make the caramelized bananas. Melt brown sugar and butter in a skillet (I used a small cast iron) over medium heat. Slice bananas in half or you can slice into rounds. Once sugar is melted into butter add bananas and let them brown a bit in caramel mixture, once desired color is reached flip bananas and caramelize the other side, spooning some of the caramel on top. Top oats with bananas and drizzle any extra caramel on top, finish each bowl with a topping of toasted coconut flakes and chopped macadamia nuts.