|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|
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.
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.
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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