Chai Oatmeal with Roasted Brown Sugared Bananas

As part of a thank you to booking a ticket to the inaugural Food Bloggers of Canada Conference  members were informed they would be receiving some free gifts from one of the sponsors Nordic Ware. Imagine my surprise when my package came and was opened up to reveal absolutely gorgeous kitchenware.  Included in my box was a 3 qt dutch oven and braising pan all from their Pro Cast Traditions Aluminium line and a chicken leg and jalapeno griller (my father-in-law will being trying to get his hands on this one).  Look at the stunning color they come in. Definitely a great addition to my kitchen.

 

Of course as a typical foodie any time new gear enters my kitchen I have to try it out.  And the dutch oven arrived in perfect time since I have had oatmeal on the brain.  Funny how the weather is improving yet I’m hunkering for hearty winter comfort food.  Boiling the milk and spices on the stove in the dutch oven made it super easy to stir in the oatmeal, pop on the lid and throw everything into the oven to finish baking.  The non stick coating also made cleaning everything a breeze.  This pot will be a regular in my kitchen.

Usually when I have a bowl of oatmeal I will give it a bit of a sweet topping like honey or brown sugar.  For this recipe I decided to try something a bit different.  Put the time into making this recipe and you will be rewarded with a great family breakfast for four or multiple days of individual servings to take to work.

Yields 4

Oatmeal with Roasted Brown Sugared Bananas
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Ingredients

  • 3 large bananas, sliced
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 1 cup water
  • 2 cup 1% milk
  • 1 tsp cardamon
  • 2 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1 1/3 cup oats

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl toss the banana slices with olive oil and toss with brown sugar.
  3. Spread the bananas in a single layer over the parchment paper and bake in oven for 30 minutes or until caramelized.
  4. Meanwhile on the stove combine the milk and water in the dutch oven over medium high heat.
  5. Add the spices and bring to a boil, stirring frequently so as to not scorch the milk.
  6. Once the milk as come to a boil stir in the oatmeal.
  7. Place the lid on the dutch oven and bake along side the bananas for 20-30 mins or until oatmeal is to your preferred consistency.
  8. Serve topped with roasted bananas.
Recipe Type: Breakfast
7.6.4
241

Don’t short change this recipe by using chai tea or store chai spice blends. It is really easy to make your own using the five main spices; cardamon, cinnamon, ginger, allspice and black pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl toss the banana slices with olive oil and toss with brown sugar.

Spread the bananas in a single layer over the parchment paper and bake in oven for 30 minutes or until caramelized. Don’t worry about those little drips, they will also caramelize into yummy goodness.

Try really, really hard not to eat all of these before they even make it onto your oatmeal.

Meanwhile on the stove combine the milk and water in the dutch oven over medium high heat.

Add the spices and bring to a boil, stirring frequently so as to not scorch the milk.  Don’t those spices look amazing, all mosaic like.

Once the milk as come to a boil stir in the oatmeal.

Place the lid on the dutch oven and bake along side the bananas for 20-30 mins or until oatmeal is to your preferred consistency. I prefer my oatmeal sticky so I left it in for about 25 minutes.  If you like runny cook it only 20 minutes or if your like a baked style keep it in the whole 30 minutes.

Serve topped with roasted bananas and drizzle with some honey if you need a bit more sweetness. Seriously! Who wouldn’t want to wake up to a bowl of this.

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