Coconut Cardamom Steel-Cut Oat Porridge with Caramelized Banana

Ingredients

• 1 cup cup steel-cut oats
• 2 cans (13.5 oz each) oz coconut milk
• 1 cup cup water
• 1 tsp tsp ground cardamom
• 1 tsp tsp vanilla extract
• 3 tbsp tbsp maple syrup
• 1/4 tsp tsp salt
• 3 large large ripe bananas
• 2 tbsp tbsp coconut oil
• 2 tbsp tbsp coconut sugar
• 1/3 cup cup toasted pumpkin seeds
• 1/4 cup cup shredded unsweetened coconut(optional)

Instructions

1. 1

   Toast the oats in a dry heavy pot over medium heat, stirring constantly, for 3-4 minutes until they smell nutty.

2. 2

   Add the coconut milk, water, cardamom, and salt. Bring to a boil, then reduce to the lowest simmer.

3. 3

   Cook uncovered for 30-35 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking, until the oats are tender and creamy.

4. 4

   Stir in the vanilla and 2 tablespoons of the maple syrup. Keep warm over the lowest heat.

5. 5

   Meanwhile, slice the bananas into thick coins. Melt the coconut oil in a large skillet over medium-high heat, add the bananas in a single layer, and sprinkle with coconut sugar.

6. 6

   Cook undisturbed for 2 minutes, then flip and cook 2 more minutes until deeply golden and caramelized. Add the remaining maple syrup and swirl to glaze.

7. 7

   Toast the pumpkin seeds in a dry skillet for 2-3 minutes until they pop and smell fragrant.

8. 8

   Divide the porridge among four bowls, top with the caramelized bananas, pumpkin seeds, and shredded coconut if using.