Fruit is nature’s candy. I’ve always loved that saying and I only just now discovered how much sweeter roasting makes the fruit. Any fruit, really. I’ve gone on a week spree of roasting figs, apricots, peaches, whatever is in season. It wasn’t until I was anxiously looking for something to eat for breakfast that it hit me: Bananas!
Bananas are so versatile and delicious. Not to mention that they are locked and loaded with potassium and super filling. I think everyone should have at least one banana a day. Forget apples… bananas are winning the race. Potassium is an electrolyte, meaning that it helps to conduct electrical charges in the body.
1 banana, peel on, split in half lengthwise
1/4 cup steel cut oats
1 1/2 cups water
pinch kosher salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 apple, grated
1 tbsp walnut halves, lightly toasted and roughly chopped
1 tbsp dried cranberries (or raisins/dates)
1. Preheat oven to 400 degrees. Line a baking tray with tinfoil. Place banana halves peel side down on tray and sprinkle with cinnamon. Roast for approx. 15 minutes.
2. Boil water, add oats and salt. Reduce heat to low and cook until almost all the water is absorbed. **when you remove from the heat, it will continue to thicken**
3. Remove roasted bananas from peel and mash in a separate bowl.
4. Stir cinnamon and nutmeg, and mashed banana into oats.
5. Top with grated apple, walnuts, cranberries, and extra cinnamon if desired. Douse when a generous coating of maple syrup or brown sugar.