Maple-Bourbon Oatmeal with Caramelized Bananas
2 cups Water
1 cup Whole Grain Oatmeal
1/4 cup Dates, chopped
1/2 teaspoon ground Cinnamon
Dash of ground Nutmeg
Pinch Sea Salt
2 Bananas, sliced
2 tablespoons Butter
1 1/2 tablespoons Brown Butter
1/4 cup Walnuts, toasted, chopped
Strawberries, quartered, for garnish (optional)
Unsweetened Coconut Flakes, toasted, for garnish (optional)
Bourbon Maple Syrup
1 cup Maple Syrup
1 tablespoon Bourbon
Either in a microwave or over the stove, heat the syrup. Remove from heat and stir in the bourbon. Set aside.
In small sauce pan, bring the water, cinnamon, nutmeg, and sea salt to a boil. While whisking, slowly pour in the oatmeal and dates. Reduce the heat to a simmer and cover with a lid. Cook for 4-5 minutes, stirring occasionally.
In a skillet, melt butter over medium heat. When the butter is starting to brown, add the bananas and brown sugar. Stir to coat. Cook for 3-4 minutes until the bananas are softened and coated in the brown sugar/butter mixture.
Spoon the cooked oatmeal into bowls. Evenly distribute the caramelized banana slices over the bowls. Drizzle with the bourbon-maple syrup. Garnish with fresh strawberries, toasted walnuts and coconut flakes. Enjoy immediately.
Photographed by Alli Shepherd.