Baked Banana-Pecan Oatmeal

September 27, 2013 Posted by Mallory Stuchin

At Everyday Food, we really love steel-cut oats, but we don't love waiting around for them to cook. The secret to speeding up this process: Soak the oats overnight and then finish cooking them in the morning. Today, Sarah's doubling the flavor of her cooked oats by baking them in the oven with pecans and bananas. This breakfast is seriously filling -- it has tons of fiber, fruit, and protein -- so a bowl of it will keep you energized for hours. Make it this weekend and see for yourself!

Ready to fiber up? Here's what you'll need to get started:

1 1/2 cups steel-cut oats1/2 teaspoon fine salt2 tablespoons whole milk1 teaspoon pure vanilla extract2 firm-ripe bananas, sliced 1/4 inch thick on the diagonal3 tablespoons packed dark-brown sugar, whisked to remove lumps1/4 cup pecans, roughly chopped and toasted

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Tags: baked banana-pecan oatmeal, Today's Recipe
Posted by Mallory Stuchin on September 27, 2013 in Sarah Carey, Today's Recipe, Video

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