Oatmeal with Caramelized Bourbon Bananas and Hazelnuts
Creamy oatmeal, spiced with cinnamon, nutmeg and cloves, topped with bananas cooked in a sweet, bourbon caramel sauce.
- 2 cups old-fashioned oats
- 2 cups water
- 1 ½ cups whole milk
- 2 tbsp dark brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ cup raisins
- ¼ cup unsalted butter
- ¼ cup dark brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup heavy whipping cream
- 2 tbsp bourbon
- 4 bananas, sliced in 1/2 inch slices
In a saucepan, combine the oats, water, milk, sugar, spices, vanilla and raisins.
Cook the oatmeal over medium heat for 5-6 minutes, stirring frequently, until the oatmeal is thick and creamy.
While the oatmeal is cooking, the caramelized bananas are quick and easy to make. In a saucepan, melt the butter over medium heat, and stir in the brown sugar and salt. Cook for 1 minute.
Stir in the cream and bourbon, and add the sliced bananas. Cook for several minutes, swirling the pan occasionally, until the caramel is thick and bubbly, and the bananas are starting to soften around the edges.
Serve the oatmeal hot, and spoon the bananas and caramel sauce over the oatmeal. Sprinkle with chopped hazelnuts.