When I still lived in Salt Lake City, one of my favorite weekend activities was going to Eggs in the City, a great breakfast joint in the middle of one of my favorite neighborhoods.
The first time I ever had steel cut oats was at Eggs in the City, which is probably part of the reason why I like them so much. This place just warms my heart; I have lots of good memories here: post-race brunches, relaxing weekend mornings, fun lunches with family. Sometimes I miss SLC so.
The steel cut oats at Eggs in the City are the perfect breakfast treat since they have a caramelized layer of sugar on top. Bruleed oatmeal? Yes, please and thank you. Since I woke up feeling less than stellar this morning, I decided today I should pull out some steel cut oats and recreate the breakfast. It just felt right. 🙂
After I rinsed my steel-cut oats, I toasted them over low heat until they smelled nutty.While my oats cooked (1/4 c with 3/4 c water – instructions here), I toasted some chopped walnuts. When my oats were done, I put them in a heat-proof bowl. Then I sliced a ripe banana thinly and tried not to dry heave at the smell. I hate the smell of ripe bananas but you gotta go ripe with this recipe. After I sliced them, I layered them on top of my oats. I actually cut the perfect amount of slices to cover it. Perfect!This is where things get fun. Sprinkle brown sugar over the top. I never add sugar to my oats so this was a pretty sweet breakfast for me [pun intended].Next, pull out your kitchen torch. (Or if you are a poor, sad soul without one, you can use your oven broiler.)I couldn’t figure out how to take a picture with the flame going (I need more hands), so you’ll just have to picture the flame as it melted the sugar, creating little bubbling pools of sweetness. Then, you have to let it sit until the sugar hardens, a la crème brulee.Sprinkle your walnuts on top and devour.
Bruleed Banana Steel Cut Oats
- 1/4 dry steel cut oats, rinsed
- 3/4 c water
- 1/2 ripe banana, thinly sliced
- 2 T chopped walnuts (or more/less to your taste)
- 1 T brown sugar (or more if feeling particularly indulgent and/or you want a thicker sugar “crust”)
- Toast the steel cut oats over medium heat until you smell a nutty aroma.
- Combine the toasted steel cut oats with the water in a small saucepan. Bring to a boil, reduce heat, cover and simmer about 20 minutes (or until water is absorbed).
- While the oats cook, place the walnuts in a skillet over low heat. Toast until you once again smell a nutty aroma.
- When the oats are finished cooking, place in a heat-proof bowl (i.e. glass or ceramic, not plastic). Layer the sliced bananas on top.
- Evenly sprinkle the brown sugar on top and using a kitchen torch, melt the sugar, holding the torch about 6 inches away from the surface. Look for the sugar to melt, then slightly bubble. [If you don’t have a kitchen torch, place a rack in the top of your oven and use your broiler to melt the sugar.]
- Let the bowl sit for about a minute until the sugar cools and hardens, then sprinkle the walnuts on top.
- Enjoy! [Handle carefully since the bowl might be hot!]
What’s your favorite place to go to breakfast?