Coconut sugar turns into an ooey gooey topping for these creamy, vanilla-scented bowls of comfort food.
Now that the weather is cooling off here in New York, I’m craving warm, filling breakfast food.
And it’s not strictly at breakfast time, either. Breakfast for lunch or dinner is always a hit with my family, too!
This recipe was inspired by bananas foster. I thought a nice, rich, caramelized banana topping would be a perfect accompaniment for a hearty bowl of oats. (Spoiler alert: it totally was!)
This was my first time cooking with coconut sugar, and it worked beautifully! It’s a great alternative sweetener that has a lower glycemic index than regular sugar.
It added a wonderful subtle caramel flavor when melted down with butter to coat the bananas in this dish. I’m looking forward to using it in more recipes soon!
Steel cut oats are a favorite in my house. We love the chewy texture that they have, but it’s not something that everyone loves. You can cook them a little longer, adding more liquid if needed, to achieve a creamier texture.
Also make sure that your bananas aren’t too ripe for this recipe – they’ll cook down too much on the stovetop and you won’t get those nice slices that retain their shape. Firm bananas work best here.
To make the porridge even creamier, I stirred in some Stonyfield 100% Grassfed Vanilla Yogurt after the oats were done cooking. It added a bit of sweetness to the porridge and just the right amount of vanilla flavor.
This recipe is easy to scale up if you’re serving more than 2. It’s also great leftover – pop it in the fridge and reheat in the microwave, stirring in a little extra milk to loosen up the oats since they get pretty thick after they sit for a while.
This breakfast totally hit the spot on a cool autumn day. What’s your go-to breakfast these days? I’d love to hear about it in the comment section below!