Baked Banana Oatmeal

Regan Burns Cafiso

Baked Banana Oatmeal

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    unsalted butter for baking dish and topping 1/8 teaspoon ground cloves
    1 cup milk 1/2 teaspoon coarse salt
    1 cup canned coconut milk, well stirred 1 1/2 cups rolled oats (not quick-cooking)
    1 large egg 3 firm-ripe bananas
    1 tablespoon packed light brown sugar, plus more for sprinkling on bananas Pure maple syrup
    3/4 teaspoon ground cinnamon 1/3 cup chilled coconut milk or heavy cream


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    • 1

      Heat oven to 375 degrees with rack in upper third. Butter a 1-quart baking or soufflé dish. In a large mixing bowl, whisk together milk, coconut milk, egg, brown sugar, cinnamon, cloves, and salt. Stir in oats; pour mixture into prepared pan.

    • 2

      Peel bananas and slice lengthwise. Place bananas cut side up to cover the oat mixture in a single layer (you may need to cut some of the bananas into smaller pieces to fit.) Sprinkle about 2 teaspoons brown sugar over bananas and dot with ½ tablespoon butter.

    • 3

        Place dish on a baking sheet and bake for 30 minutes. If desired, place baked oatmeal under the broiler for 30 seconds to 1 minute to caramelize bananas further. Let rest 10 minutes before serving. Serve scoops of warm baked oatmeal with maple syrup and drizzle of cold coconut milk or cream.

      Note: Regular milk may be substituted for coconut milk in the oatmeal.

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