I am so excited to have discovered that we have a rolled oat producer in southern Wisconsin during a recent visit to our winter farmers' market! I like the smaller size of our winter market, I spend more time there getting to know the farmers because, let's face it, I am not in a real hurry to get back out into our frosty winter temperatures. Bill, from Snug Haven Farms just happened to be offering free samples of his rolled oats that fortuitous Saturday when I stopped by to pick up some of his frost sweetened spinach. A few days later, I came across a way to quickly cook rolled oats by Faith at An Edible Mosaic so things were starting to come together here. Next, I find myself at a local restaurant getting served a complimentary honey butter pecan pancake which I obligingly ate and loved. So there you have it, three inspirations coming together today in my twist for this breakfast staple. Enjoy!
Bananas Foster Oatmeal
By Inspired by the Seasons
To cook the oats:
Boil water in a sauce pan that is 2/3rd full of water, add 2 cups of rolled oats and boil for 1 minute and 30 seconds. Then turn off the heat and cover the pan, let sit for 3 minutes. Drain off water and set aside - from An Edible Mosaic.
Melt 1 T butter, 2 T honey in a small saucepan over medium low heat, add chopped pecans and 5-6 slices of banana until coated.
Serve over oatmeal.