Banana Pecan Oatmeal Brûlée

I’m always learning new things from friends and readers on Facebook.  This idea for Banana Pecan Oatmeal Brûlée came from a quick breakfast exchange with my friend Renee:

Nicole: It’s chilly and rainy and I haven’t eaten breakfast yet. I think it’s time for some oatmeal!

Renee: Oatmeal Brulée! Oatmeal on the bottom of an oven-safe dish (ramekin), layer of sliced bananas, layer of chopped pecans, a little brown sugar and into the broiler ’till the sugar caramelizes. VOILA! Heaven.

It sounded so good to me that I went into the kitchen and did exactly what she suggested.  It was a perfect rainy day breakfast and so delicious that I just had to share it with the rest of you!

Banana Pecan Oatmeal Brûlée

4 cups water
1 cup steel cut oats
pinch of salt
1/4 cup milk
1 – 2 tablespoons butter
1 large banana, sliced
2 – 3 tablespoons brown sugar
1/3 cup chopped toasted pecans

1. Bring water to boil in a medium saucepan (or large saucepan if making several servings at once).  Stir in oats and salt, if using, and immediately reduce heat to low.  Watch carefully, because the water might foam up and boil over.  (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside.)  Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.

2. Remove oatmeal from heat and stir in milk and butter.  Pour oatmeal into a small casserole dish (about 1 1/2 quarts) and arrange banana slices over the top.  Sprinkle brown sugar evenly over the top of the bananas.  Put casserole under a preheated broiler until sugar starts to melt (watch carefully, it happens pretty fast). Remove from oven and sprinkle with chopped pecans.*  Serve warm.

Serves 4.

Recipe Notes:  *When I made this the first time, I put the pecans on before broiling it and found that they started burning before the sugar was melted.  From now on, I’ll just sprinkle it with toasted pecans after it comes out of the oven.  You don’t have to use steel cut oatmeal, that’s just what I prefer.  Feel free to start with four servings of any type of oatmeal.

• Are you new to using Steel Cut Oats?  Check out my earlier post on Steel Cut Oatmeal.
• Want to chat with me about what you like to eat for breakfast?  Follow Pinch My Salt on Facebook.
• Want to thank Renee for an amazing breakfast idea?  Find her on Twitter. (I’m there, too.)