Description
Banana and streusel topped steel cut oatmeal.
Ingredients
- FOR THE OATMEAL:
- 3 cups Water
- 1 cup Milk
- 1 Tablespoon Unsalted Butter
- 1 cup Steel Cut Oats
- ¼ teaspoons Fine Sea Salt
- 2 Tablespoons Brown Sugar
- FOR THE STREUSEL TOPPING:
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons Rolled Oats
- 2 Tablespoons Chopped Pecans
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Unsalted Butter, melted
- ⅛ teaspoons Cinnamon
- FOR SERVING:
- Maple Syrup (optional)
- 1 Banana, Peeled And Sliced
- FOR THE OATMEAL:
- 3 cups Water
- 1 cup Milk
- 1 Tablespoon Unsalted Butter
- 1 cup Steel Cut Oats
- ¼ teaspoons Fine Sea Salt
- 2 Tablespoons Brown Sugar
- FOR THE STREUSEL TOPPING:
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons Rolled Oats
- 2 Tablespoons Chopped Pecans
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Unsalted Butter, melted
- ⅛ teaspoons Cinnamon
- FOR SERVING:
- Maple Syrup (optional)
- 1 Banana, Peeled And Sliced
Preparation
Combine the water and milk in a medium saucepan and bring to a simmer.
Meanwhile, melt the butter in a large skillet over medium heat. Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.
Stir the toasted oats into the simmering liquid. Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let oatmeal stand 10 minutes before serving.
Meanwhile, prepare the streusel topping. Stir all the streusel ingredients together with a fork until combined. Set aside.
To serve, divide the oats into four bowls. Top each bowl with some streusel topping, sliced bananas and maple syrup, if desired. Serve warm.
Notes:
1. Recipe adapted from Lauren’s Latest.
2. To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.
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