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