My oatmeal didn't get as creamy. Why?

Over the years, I've come to realize not all rolled oats are the same. When I buy and cook them in North America, they cook much quicker and tend to stick to the bottom of the pan faster. When I buy them in Europe, they take longer to cook and won't stick to the bottom as much. Some brands of oats won't be as creamy either. It's most likely because of how they're processed, and they may differ based on where they're grown as well. I like using Bob's Red Mill oats for the best results.

How do I prevent the oatmeal from sticking to the bottom of the saucepan?

Lots of stirring! I've made oatmeal probably a thousand times by now, and there's really no way to prevent this. Once the oatmeal thickens, it tends to stick to the pan a lot. Your cue to stir is when the bubbles disappear, and it kind of bubbles below the surface. That's when it starts to stick.

Caramelized Banana Bread Oatmeal

Name: Caramelized Banana Oatmeal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1 tsp butter (unsalted or salted, use vegan butter if needed); ½-1 ripe banana; 1/2-1 tbsp maple syrup; ½ cup old-fashioned rolled oats (use certified gluten-free if needed); 1 cup milk (I use almond milk, plus more milk or water as needed); ½ tsp vanilla extract; ¼ tsp ground cinnamon; 1 tbsp unsalted butter; 2 tbsp maple syrup; 1 banana, sliced into rounds; ¼ tsp vanilla extract; ¼ tsp ground cinnamon; Pinch sea salt (don’t add salt if you use salted butter)

Description

This Caramelized Banana Oatmeal has caramelized banana both in the oatmeal and on top, and takes only 20 minutes start to finish! It's naturally gluten-free, refined sugar-free, and you can easily make it vegan as well! It tastes just like a banana bread, and it's perfect for fall and winter.

Ingredients

Units Scale

Banana Oatmeal

1 tsp butter (unsalted or salted, use vegan butter if needed)
1/2-1 ripe banana
1/2-1 tbsp maple syrup
1/2 cup old-fashioned rolled oats (use certified gluten-free if needed)
1 cup milk (I use almond milk, plus more milk or water as needed)
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Caramelized Banana

1 tbsp unsalted butter
2 tbsp maple syrup
1 banana, sliced into rounds
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch sea salt (don’t add salt if you use salted butter)

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Instructions

Banana Oatmeal

Add butter to a small saucepan over medium-high heat.
Add the ripe banana and mash it using a fork.
Add maple syrup and simmer on medium for a minute to caramelize.
Stir in rolled oats and add milk and vanilla extract. Stir well to prevent anything from sticking to the bottom.
Bring the mixture to a simmer and cook over low-medium heat for 8-10 minutes or until thick and creamy. Add more milk or water if needed.
Stir in ground cinnamon and set aside.

Caramelized Banana

Add butter and maple syrup to a non-stick pan over medium heat.
Once the mixture starts to bubble, add the sliced banana, vanilla extract, and cinnamon.
Simmer the banana with the sauce for 2-5 minutes until caramelized, flipping carefully once.
Stir in some extra milk into the oatmeal if it becomes too thick, and serve it in a bowl topped with the caramelized banana. Enjoy!

Notes

Storing: The oatmeal is best served right away, but if needed, you can store it in an airtight container in the fridge for 1-2 days. Reheat it in a saucepan on the stove with a splash of milk until it reaches a simmer.

Other toppings: Top the oatmeal with Caramelized Apples or Caramelized Peaches instead of bananas to change it up!

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