Oatmeal porridge, a boring breakfast according to some - but if you spend a minute or two extra adding a little bit of something extra, you'll soon find that this doesn't necessarily have to be a bland filler. As you might already have seen, I have made a post in ode to the mighty oat porridge and today, I'll give you another version to add to the list.
Because over at Katrina's blog I saw another recipe that had caramelised nuts and bananas featuring alongside the humble oats. I decided to make this for breakfast, and boy was I in for a treat! This luscious bowl hit the spot first thing in the morning, and I made it the morning after once more, then swapping the banana for diced apple cooked in the pan with the pecans.
The reason why I didn't cook the bananas with the pecans, is that I don't tend to like cooked banana, BUT I imagine if you fold them in right before serving (Like I should have done) that would have worked so well!
Pecanana Foster Oatmeal
For the oatmeal:
1/2 cup oats
1 cup skimmed milk
A pinch of salt
For the topping:
2 tsp butter
1 tbsp xylitol or brown sugar
Half a handful pecans (5-7)
1 small banana, sliced (Can use 3/4 apple, diced)
- Start by heating up the milk in a small casserole and add the oats along with a pinch of salt. Simmer and stir continuously for 5-10 minutes until it's the consistency you like it. Add a little more milk or water if it goes a little too dry. Pour into a bowl and set aside.
- In a small frying pan, melt the butter and sweetner. If using apple in place of banana, add this now and let it cook for a couple of minutes. Add the pecans and lightly toast for a minute or two. Turn off the heat and fold in the sliced banana.
- Top the bowl of porridge with the banana and pecans as well as aaaaall the sauce you can muster to scrape off the pan, because you don't want to waste those precious sweet drops!
What's your favourite meal to start the day off with?