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In this hearty porridge from F&W’s Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas. Slideshow:  More Healthy Breakfast Recipes 

Kay Chun
March 2015

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© Christina Holmes

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar and the salt; bring to a simmer. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes. Discard the cinnamon stick.

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  • Meanwhile, in a nonstick skillet, melt the butter. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas. Cook sugar side down over moderately high heat until caramelized, about 2 minutes. Top the porridge with the bananas. Serve with chopped almonds and cream.

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