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Baked Banana-Pecan Oatmeal

Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 1/2 cups steel-cut oats
  • 1/2 teaspoon fine salt
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 2 firm-ripe bananas, sliced 1/4 inch thick on the diagonal
  • 3 tablespoons packed dark-brown sugar, whisked to remove lumps
  • 1/4 cup pecans, roughly chopped and toasted


  1. In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.

  2. Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.

  3. Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve.

Cook's Notes

Soaking steel-cut oats overnight shortens cooking time in the morning. A sprinkle of sugar and a pass under the broiler give this dish a caramelized top layer.


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