A healthier version of bananas foster to serve on top of a warm bowl of oatmeal. Delicious, comforting and free of gluten, dairy, and refined sugar
Oatmeal is a breakfast staple in our house because it’s quick, filling, and comforting. However, we rarely eat it plain. Whether it’s topped with fruit and nuts or peanut butter and jelly, we like to keep this otherwise boring breakfast a little more exciting by trying new flavor combos.
My daughter loves to cook and made this new variation for breakfast one morning using caramelized bananas. Oh. em. gee, people. It was amazing. I’m a fan of caramelized anything, but bananas are one of my faves!
We use coconut sugar to make the caramel for these bananas and I add a bit of maple syrup or coconut milk to the sauce to make it more creamy and “saucy.” Otherwise the sugar gels to the bananas, and while it’s still delicious, doesn’t leave a lot of sauce to drizzle over the oatmeal.
I also don’t like to cook my bananas too much or they just fall apart. That’s why it’s important to let the sauce thicken up a bit first before adding the bananas. Feel free to try another fruit also! Change it up by using peaches, peeled apples, or pears. Most any fruit would be delicious in a caramel sauce, am I right?
Try this easy oatmeal variation the next time you have a few just ripe bananas in your fruit bowl. The bananas foster is also a wonderful topping for ice cream, pancakes, french toast, or crepes! Feel free to get creative and please let me know if you try this by leaving a comment below or tagging #wifemamafoodie on your Instagram photos. I love to see what you’re cooking up! Enjoy your weekend, friends!
- 1.5 cups milk (I use almond milk)
- 1.5 cups water
- 1.5 cups rolled/old-fashioned oats (Use Gluten Free Oats, if needed)
- pinch of salt, optional
- 1.5 tablespoons butter (I've used both organic grass-fed and dairy-free butter)
- ¼ cup Coconut Sugar (brown sugar can also be used)
- 1-2 tablespoons Pure Maple Syrup or Coconut Milk (Makes the sauce creamy. Can use ½-1 tablespoon almond milk instead)
- ½ teaspoon Pure Vanilla Extract
- pinch of cinnamon
- pinch of salt
- 2 large (or 3 medium) ripe, but firm, bananas cut into ½-inch slices
- ¼ cup lightly toasted Pecans or Walnuts, optional
- Combine the milk, water, oats, and pinch of salt in a medium saucepan and bring to a low boil over medium-high heat on the stove. Reduce the heat and continue to cook until the liquid is absorbed and oats are tender. This makes chunkier oatmeal, so add a bit more liquid if you want it to be less thick.
- Melt butter and coconut sugar in a large skillet over medium heat on the stove, stirring occasionally. Add the syrup or milk, salt, cinnamon, and vanilla extract and stir to combine. Cook for 30-60 seconds over medium heat until the sauce has slightly thickened and is bubbly. Add banana slices in a single layer across the skillet and cook for 2-3 minutes, or until bananas are cooked to your liking and caramel sauce has thickened. I've also placed my oven-safe skillet under the broiler for a minute or two to caramelize the bananas even more, but this is not necessary.
- Divide oatmeal into 2 bowls and top each with the bananas and syrup. Serve immediately.
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