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.