Banana Walnut Oatmeal

Ingredients

• 1 cup rolled oats (old-fashioned)
• 1.5 cups whole milk
• ½ cup water
• ¼ teaspoon sea salt
• 2 tablespoons unsalted butter
• 2 whole medium ripe bananas
• ½ cup raw walnut halves
• 1 tablespoon light brown sugar
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 1 tablespoon honey (optional drizzle)

Instructions

1. 1

   Roughly chop 0.5 cup of raw walnut halves into 1/4-inch pieces — you want a mix of chunky pieces and smaller bits so you get texture throughout. Set aside.

2. 2

   Peel the 2 medium ripe bananas and slice them diagonally into 1/4-inch-thick ovals — diagonal cuts give you more surface area for caramelizing.

3. 3

   Pour 1.5 cups of whole milk and 0.5 cup of water into a medium saucepan and set it over medium-high heat. Bring to a gentle boil — you'll see steam rising steadily and small bubbles breaking at the surface, about 4-5 minutes.

4. 4

   Add 1 cup of rolled oats and 0.25 teaspoon of sea salt to the hot liquid. Stir well with a wooden spoon to break up any clumps. Reduce heat to medium and let it simmer gently, stirring occasionally, until the oats soften and the liquid is mostly absorbed, about 7-8 minutes. The oatmeal should look creamy, not thick — if it seems too stiff, add a splash of warm milk.

5. 5

   While the oatmeal simmers, heat a 10-inch skillet over medium-high heat. Add 1 tablespoon of the 2 tablespoons unsalted butter and let it melt and begin to foam, about 1 minute. You should see tiny bubbles forming — this means the butter is hot enough to caramelize the bananas.

6. 6

   Add the sliced banana pieces to the foaming butter in a single layer. Don't stir them right away — let them sit undisturbed for 1-2 minutes until the bottoms turn golden brown and caramelize. This develops deep flavor. Flip gently with a fish spatula and cook the other side for 1 minute until both sides are golden and glossy.

7. 7

   Sprinkle 1 tablespoon of light brown sugar and 0.25 teaspoon of ground cinnamon over the bananas and toss gently to coat. The sugar will caramelize slightly into the butter — you'll see it smell fragrant and warm, about 30 seconds more. Set the skillet aside.

8. 8

   Toast the chopped walnuts in the same skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly browned. You'll smell a rich, nutty aroma — this toasting step brings out their flavor. Transfer to a small bowl.

9. 9

   Remove the oatmeal from heat. Stir in the remaining 1 tablespoon of unsalted butter and 0.5 teaspoon of vanilla extract — the butter will melt into the warm oatmeal and make it silky.

10. 10

    Divide the oatmeal evenly between two bowls, spooning it slowly so it settles level. Top each bowl with half the caramelized bananas and their buttery pan juices, then sprinkle half the toasted walnuts over the top. Drizzle with 0.5 tablespoon of honey on each bowl if desired. Serve immediately while the oatmeal is hot and the bananas are still warm.

Tools you’ll need

• medium saucepan
• wooden spoon
• 10-inch skillet
• fish spatula
• small bowl
• two serving bowls

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