Banana's Foster Oatmeal

Ever since I first tried Paula Deen's oatmeal recipe and learned of all the health benefits from eating oatmeal, I have been trying to eat it a few times a month.  When I found this recipe in my new Cook's Illustrated Cookbook, I knew it would be the perfect way to jazz up some regular oatmeal.  I will not eat oatmeal unless I have sliced bananas in it, so a banana's foster version was right up my alley.  Yeah, it has a little butter and brown sugar in it, but I usually top my oatmeal with brown sugar anyway.    

I thought it was very yummy and I absolutely loved the addition of the pecans.  I think this would be a huge hit with kids (minus the rum, of course).

Oatmeal

adapted from: Paula Deen

(Printable Recipes)

3 1/2 c. water

1/8 tsp. salt

2 c. old fashioned oats (not instant or quick cooking)

In a medium saucepan, bring water to a boil and add salt.  Stir in the oats and simmer until thickened, about 6-8 minutes.  Spoon into bowls and top with desired toppings (brown sugar, honey, cinnamon, etc . . .).  Yield: 2 adult servings.  

Banana's Foster Topping:

adapted from: Cook's Illustrated

1 Tbl. butter

1 Tbl. packed brown sugar

1/4 c. dark rum (I added water and 1/2 tsp. rum extract)

1 ripe banana, mashed

1/4 c. pecans, toasted and chopped

pinch of allspice (I used cinnamon)

Melt butter in a skillet over medium heat until melted; stir in brown sugar and cook until bubbling.  Off heat, stir in rum; return skillet to heat and simmer mixture until reduced and syrupy, about 1 minute.  Stir in mashed banana, pecans and allspice.  Serve over individual bowls of hot oatmeal.  

Jenn's Notes: I doubled the topping recipe, except I still only used 1 mashed banana. I love the flavor of rum extract, but you could always add vanilla instead.  This was a great way to serve oatmeal.