Using a 2:1 ratio of water to thick rolled oats (you can also use steel cut, just soak them overnight in plenty of water), we’re going to give them a quick boil in seasoned water. In case you are wondering, rolled and steel cut oats are the same thing, they are just processed differently. Rolled oats have been flattened, absorb water quickly, and hold their shape well when cooked. Steel cut oats have been cut instead of flattened, and have a chewier texture than rolled oats. Because of the way steel cut oats are processed, you’ll need to soak them overnight so they’ll soften up and cook more quickly for this recipe.
Next we’re going to move on to the bananas foster part. We’re going to cook the bananas in a little vegan buttah, brown sugar and spices until it gets a syrup-like consistency you see in a bananas foster.
From there, we’re going to layer our oats with these two components, and add in some fresh berries and mint, chopped pecans, and top with Kite Hill yogurt for a creamy and rich finish that balances everything out perfectly. Use whatever fresh components, spices and toppings you’d like here, although this version is a great one to start off with and is a favorite of ours!
Check out our brunch archive for more wicked healthy breakfast ideas!