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).
adapted from: Paula Deen
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.