Creamy, but dairy free and vegan, banana steel-cut oatmeal with a brûlée style caramelized sugar topping.
There are few things that we all agree on, but I think we can all agree with this: things sound fancier in French.
Fries smothered in cheese and gravy sounds like something greasy you’d only eat when drunk. Poutine sounds like a fancy meal.* And that grilled cheese sandwich sounds a whole lot more gourmet when you claim it’s an adaptation of a croque monsieur.
*That you’d eat when drunk.
So you can guess where I’m going with this: oatmeal seems a lot fancier when you add a little French brûlée action.
Brown sugar is one of the oldest (and, dare I say it, most boring) oatmeal toppings out there. But stick your brown sugar-topped bowl of oats under the broiler for a few minutes, and you’ve got yourself an exciting breakfast.
As much as I wish I could say this breakfast was entirely my idea, it wasn’t. Ages ago my mother suggested I top my oatmeal with banana and brown sugar and place it in the oven to caramelize. Then I noticed a raspberry brûlée oatmeal on Two Peas & Their Pod last year.
So, being an oatmeal addict, I knew I had to try brûlée-ing my oatmeal!
The more brown sugar you add, the more brûlée you’ll end up with. If you’re like me and don’t want to add much sugar, then don’t expect it to be like a crème brûlée. Instead you end up with a warming bowl of oatmeal with a slightly caramelized top. Not quite a dessert, but still seriously delicious (especially for those of us with an outrageous love for oatmeal).
Since I love bananas and always buy way too many at once, I turned this into banana brûlée oatmeal. But if you’re a banana-hater, I’m sure you could use a different fruit.
Although I have to admit, I don’t understand how anyone can hate bananas!
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- 2 bananas
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon blackstrap molasses
- 2 - 4 teaspoons brown sugar
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Dice one of the bananas into small cubes, and add it to the saucepan. Stir in the orange zest, vanilla extract and blackstrap molasses.
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out. Meanwhile, preheat your broiler (oven grill).
- Once the oats have softened and are creamy, divide the oatmeal between two oven-safe dishes. Slice the remaining banana, and divide the banana slices between the two oatmeals. Sprinkle over the brown sugar, making sure the bananas are covered.
- Place the oatmeals under the broiler (oven grill) for 2 - 3 minutes, or until the sugar melts and caramelizes. Enjoy!
Blackstrap molasses give the oatmeal a brown sugar-y taste. If you don’t have any blackstrap molasses, add a few teaspoons of brown sugar.
Keep an eye on those oatmeals! Depending on your broiler (oven grill), they may be ready before 2 minutes is up (alternatively, they may need slightly longer).