Steel-Cut Oats with Toasted Pecans and Caramelized Bananas

photoThis was inspired by a recipe in the January 2013 issue of Sunset magazine. It makes 4 servings.








Steel-Cut Oats with Toasted Pecans and Caramelized Bananas

1/2 teaspoon kosher salt
3 tablespoons coconut oil, divided
1 cup steel-cut oatmeal, such as McCann’s Irish
2 large ripe (brown-flecked) bananas, sliced 1/4 in. thick
4 tablespoons honey, divided
1/4 cup  chopped toasted pecans

Boil 5  water in a saucepan. Stir in salt and 1 tablespoon oil, then oats. Cook, stirring, until oats start to thicken and look creamy, about 5 minutes. Reduce heat and simmer, uncovered and stirring occasionally, until oats are thick and very creamy, 20 to 25 minutes.

Meanwhile, heat 2 tablespoons oil in a nonstick frying pan over medium heat. Add bananas and cook until translucent at edges, about 3 minutes. Flip with a spatula, drizzle with 2 tablespoons  honey, and cook until soft and lightly browned, about 1 minute more.

Stir 2 tablespoons honey into oatmeal. Top with bananas and more pecans.

Per serving – per my calculation: Calories: 409, Total Fat: 17.8g, Sat. Fat: 9.8g, Carbs: 60.8g, Fiber: 5.5g, Protein: 5.4g


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