This post was created in partnership with Stonyfield and Bob’s Red Mill. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
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!
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PinDescription
Coconut sugar turns into an ooey gooey topping for these creamy, vanilla-scented bowls of comfort food.
Ingredients
Porridge:
- 1 cup water
- 1/2 cup milk (I used Stonyfield whole milk)
- 1/4 teaspoon kosher salt
- 1/2 cup steel cut oats (I used Bob’s Red Mill)
- 3 tablespoons vanilla yogurt (I used Stonyfield 100% Grassfed)
Bananas:
- 2 tablespoons unsalted butter
- 2 tablespoons coconut sugar (I used Bob’s Red Mill)
- 2 bananas, sliced into 1-inch pieces (be sure they aren’t too ripe – see notes in post above)
- 1/4 teaspoon ground cinnamon
Instructions
- For the porridge: Bring water and milk to a boil over high heat. Stir in salt and oats, reduce heat to low, cover and cook, stirring occasionally, until cooked to your desired texture, about 20 minutes. If you find that the liquid isn’t being absorbed close to the 20 minute mark, you may need to increase the heat to medium-low.
- For the bananas: While the oats are cooking, melt butter in a medium skillet over medium heat. Add coconut sugar, sliced bananas and cinnamon. Continue cooking, gently stirring occasionally, until the liquid has reduced and thickened to coat the bananas, about 5 minutes.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars
5 Comments
Lori H
Does the coconut sugar taste different than cane sugar? I was just wondering if it adds a coconut flavor.
BigFlavorsFromATinyKitchen
I haven’t tasted it on its own yet, but in this dish it was pretty comparable to light brown sugar. I didn’t notice it tasting coconutty.
Beth Lee
I’ve baked a crisp with coconut sugar – loved it. This is a fun idea for the fall and winter. Love the add of yogurt to the oats!
Allie R Taylor
Two of my faves – I love Bob’s Red Mill and Stonyfield. Perfect fall breakfast! Have a beautiful weekend Ashley!
Kristen (amindfullmom)
Those bananas take this over the top! LOVE!