There are some things in life I think (slash know) we could do without. Like third nipples, Real House Wives, Cheez Whiz, and the Kardashians.
BUT! We’re also lucky enough to have access to things that are near perfect, totally awesome and make the universe right.
Like the beach, food trucks, the perfect Pandora radio, Masterpiece Mystery!, puppies, London’s Oyster Cards and the combination of strawberry and banana.
Ever a favorite smoothie combo, these fruits love each other – the tart sweetness of a good strawberry with the mellow warmth and smooth texture of a sweet banana never gets old.
So naturally, I thought that roasting these two fruits might make for an excellent oatmeal/yogurt/ice cream topping. I was not disappointed. The bananas become caramelized and candy-like and the strawberries create an intensified strawberry-flavored syrup.
If you have an affinity for coconut, I suggest using a bit of coconut milk for cooking and/or topping off your oats. It adds a gorgeous non-dairy creaminess along with the hint of sweet coconut.
This breakfast almost completely compensates for the existence of the Jersey Shore.
Strawberry and Banana Topping (serves 2)
– 1 banana, sliced into rounds
– 6-8 strawberries, hulled and sliced into rounds
– baking spray or oil
Pre-heat the over to 400 F/205 C.
Line a baking tray with a sheet of parchment paper. Lightly oil the parchment with baking spray and place the fruit on it. Bake for 10-15 minutes, until strawberries are releasing a syrupy juice and are soft and fragrant.
Oatmeal (serves 2)
Choose your own adventure
Steel-cut Oats/the Overnight Method:
Place 1/2 cup steel-cut oats in 1 cup water and 1/2 cup coconut milk (or milk of your choice) in a medium saucepan.
Bring to a boil, take off heat and cover. Let stand for at least an hour or overnight – either on the counter or in the fridge. (You can make a larger batch and keep it in the fridge for the week.)
When ready to eat, reheat desired serving over a medium heat with a little extra water or coconut milk. Stir in vanilla and cinnamon. Serve with toppings.
Place 1 cup rolled oats with 1/2 cup water and 1/2 cup coconut milk. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, stirring occasionally until the liquid is absorbed – adding more liquid for desired consistency, if necessary. Let stand covered for 2 minutes and serve with toppings.
Toppings and stir-ins:
– coconut milk or cream
– 1/2-1 teaspoon vanilla essence
– 1/2-1 teaspoon cinnamon
– chopped macadamia nuts, walnuts, cashews or almonds
– toasted coconut flakes