Thursday, October 20, 2011

Baked Pumpkin Oatmeal with Bananas

It's cold and raining today.  The kind of weather that makes you want to curl up in bed with a good book and not go anywhere.  I rebelled and got in a great workout even if it was just at home.  I'm trying to stay positive, motivated, and warm in preparation for Saturday's race.  And Sunday's race!  So, to help me think warm thoughts I took a nice, long, relaxing shower after my workout and made this: comfort food for breakfast!

Baked Pumpkin Oatmeal (with bananas)
Makes: about 10 1-cup servings

1 cup steel cut oats
6 Tbsp unsalted butter, divided
4 cups almost-boiling water
2 medium bananas, sliced
1/2 cup plus 2 tbsp. brown sugar, packed, divided
2 1/4 tsp cinnamon, divided
3 cups old-fashioned oats
1/4 cup real maple syrup
1 tsp sea salt
1/4 tsp nutmeg
dash ground cloves
1/2 cup pumpkin puree or canned pumpkin
1/2 cup milk
2 tsp vanilla extract 

Preheat the oven to 350˚ F.  Place the steel cut oats in a large bowl with 4 tablespoons of the butter.  Pour the hot water over the oats and cover the bowl.  Let stand for 20 minutes.
Meanwhile, make the caramelized bananas.  Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat.  Add the bananas, 2 tablespoons of sugar, and 1/4 tsp cinnamon to the pan.  Toss gently and cook briefly, about 2 minutes.  Remove from the heat and let cool.
After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining brown sugar, maple syrup, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves.  
In a small bowl or liquid measuring cup, whisk together the pumpkin, milk and vanilla.  Stir the pumpkin mixture into the oat mixture.
Spread the bananas over the bottom of a lightly greased 2 quart-ish baking dish.  
Pour the oatmeal mixture on top of the bananas.  
Bake for 35-40 minutes.  Remove from the oven and let cool slightly before serving.

Source: only slightly adapted from Annie's Eats.

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