When I was in graduate school, I would treat myself to breakfast in bed. Because what is better than eating something delicious while snuggled in your pj’s and blankets when the snow is falling outside (absolutely nothing)? While I found that eggs, cold cereal, and pancakes a tad too messy to eat snuggled in my bed, I discovered that oatmeal was absolute breakfast-in-bed perfection.
It was thick enough to stay in the bowl when I jostled it, it was quick to make, and I could customize it any way I wanted it. It was the perfect day to treat myself on days that I could linger before having to bundle up and head out to class.
My graduate school oatmeal was usually adorned with banana, applesauce, or just some cinnamon and nuts, but I have started to become obsessed with fun toppings. My newest obsession? Boozy Banana Steel Cut Oats.
I have already professed my love for steel cut oats on the blog – they take a bit longer but their texture is INCREDIBLE. And when they are topped with the creamy, caramelized banana (that I swirl together with my spoon), they create the perfect balance between smooth + al dente + sweet + nutty.
Oh, and there is whiskey in the sauce… you’re welcome.
These oats start with regular ole steel cut oats cooked to the carton’s instructions.
While the oats are cooking up, you can make the banana topping!
Pop some butter and brown sugar in a non-stick skillet and heat over medium-low heat.
When the butter and sugar and bubbly and yummy, add in one banana sliced in half length-wise, then the halves are cut in half width-wise. (so you have four long pieces of banana) This would taste just as yummy if you slices the banana into rings, but I like the presentation of the whole piece of banana.
Toss the banana in the butter and sugar until coated and yummy. At the last minute, turn off the heat, splash in some whiskey (or bourbon), turn the heat back on, and cook for another minute. When the bananas are all glazed and tender, turn off the heat.
When the oats are done, it’s time to assemble!
Pour the oats on the bottom of a bowl. Top with a piece (or two) of banana, a drizzle of sauce, and some chopped pecans.
Definitely worthy of a breakfast-in-bed session.
So, what’s your favorite breakfast in bed dish?
- ½ cup steel cut oats
- 3 cup water
- 1 banana, cut in half lengthwise and then cut half width-wise
- 1 tablespoon brown sugar, packed
- 1 tablespoon unsalted butter
- 1 tablespoon whiskey
- Chopped pecans, for garnish
- In a small saucepan set over medium heat, bring water to a boil. When the water is boiling, add in the steel cut oats and stir. Bring the oats to a boil, reduce to a simmer, and cook for 20-25 minutes until tender.
- While the oatmeal is cooking, make the bananas. In a non-stick skillet set over medium-low heat, combine sugar and butter. Heat together until the butter is melted and the sugar is dissolved. Add in the banana pieces, tossing to coat in the butter-sugar mixture. When the bananas are coated and tender, turn off the heat and add in the whiskey. Turn the heat back on and cook for an additional minute. Set the bananas aside until the oats are finished.
- To plate: Pour half of the oats into a bowl and add two pieces of banana and some of the sauce. Garnish with chopped pecans. Do the same with the second half of the oats. Then dig in!