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Oatmeal with Torched Bananas, Gluten-free

I’m going to guess a majority of you have already jumped right into healthy eating, am I right? Good news, a few friends and I have you covered. We also have a few indulgent recipes as well. You’re allowed, it’s okay.

I have a very special guest today, my friend, Kasey from Turntable Kitchen [1] is here and she sharing this beautiful and delicious oatmeal with torched bananas. If you’ve gotten bored with your typical oatmeal or breakfast routine, this is for you!




When Lisa asked me to share a recipe with her readers while she was busy tending to her new bundle of joy, I was thrilled. Lisa and I first got to know each other through our blogs, and have stayed in touch since she moved away from the Bay Area (I’m dying to visit her in Portland!). I’m expecting my first child this winter and it’s been so wonderful to be able to drop Lisa notes here and there and share our feelings, tips and worries. She’s definitely been a trooper throughout her pregnancy and I can tell will be a fantastic mom to her little boy.



Over on my site, Turntable Kitchen [1], I focus on cooking comforting, healthy (usually!), and nutritious food, and given that this is a time when Lisa probably needs a lot of comfort, I figured I’d share one of my go-to breakfast recipes. It was inspired by a stay at the Ace Hotel in Palm Springs [4], where steel cut oats are served with a topping of torched bananas (can you think of anything better?!). The thing I love about this breakfast is that it feels indulgent; the vanilla-scented oatmeal reminds me pudding, and the sugary, caramelized bananas make me think of banana bread mixed with creme brûlée. That said, it’s loaded with good for you stuff, so you can eat it every day of the week and not feel guilty. Enjoy!



Oatmeal with Torched Bananas
*serves two- four

PRINT [6] Recipe



Add the water or milk to a medium saucepan. Stir in the oats along with a pinch of salt, and bring to boil. Cook oats for about 5-8 minutes, stirring occasionally as needed, until creamy.

Stir in the vanilla extract, along with the honey and raisins. Cook for another minute or two to let the vanilla infuse the oatmeal.

Divide the oatmeal between two or four oven-proof baking dishes or ramekins (depending on what you have on hand). Top with banana slices and sprinkle evenly with the sugar.

Broil for several minutes (watching carefully), until the bananas begin to brown and caramelize.


*gluten-free *dairy-free, optional



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