This banana-pecan oatmeal is made with steel-cut oats the day before and then baked to golden perfection the next morning.
While at the self-check out line at Kroger over the weekend, the attendant came up to me and asked in a fascinated voice, “How did you get your hair that color?” I get this question quite often (although not so many with such amazed looks on their faces), so I proceeded to say how I have to bleach my dark brown hair first in order for the purple to show up in my bangs.
Apparently this answer was insufficient to her, because she still looked very confused upon asking, “But what did you dye your hair with?” My response – “Purple hair dye”. Disbelieving me she said “They make that color?”, and I secretly rolled my eyes while thinking “obviously” but instead politely said, “Yes, you can get hair dye in any color you can think of”. This shocked her, which I found amusing but it was sufficient to fulfill her curiosity as she asked no more questions.
On that note, I’m going to be really bummed when I finally dye my bangs back to brown. Over the years, I have received compliments from a wide variety of age, ethnicity, and gender about how much they like my hair. But my favorite is when little girls point and say to their moms, “Her hair is pretty!”
Just like the bangs on top of my head, this oatmeal has a sassy top – a caramelized top, not purple. And as far as baked oatmeal goes, this one retains the most moisture compared to others I have tried. Although, it is likely due to the fact that it’s mostly prepared on the stovetop and then just broiled in the oven. But who is complaining with a bowl of creamy oatmeal and caramelization?
Post updated 12/14/2022, photo above is the original.
- 1-1/2 cups steel-cut oats
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 firm-ripe bananas, sliced 1/4-inch thick on diagonal
- 1/4 cup pecans, roughly chopped
- 3 Tbsp brown sugar
- In a medium pot, bring 4-1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight*.
- Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes*. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
- Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas, pecans, and brown sugar and broil until bananas are caramelized, 3-4 minutes. Serve immediately.
* If you don't want to wait, cook oats for 20 minutes and then proceed with remaining steps.
Source: Everyday Food, December 2012