If you’ve been following me over on Instagram for a while now, you’ll know that I am obsessed with all things oatmeal. Specifically, oatmeal loaded with toppings out the wazoo. Because every breakfast should include a balance of fiber, protein, fat, and carbohydrates – of course!

One of my go-to oatmeal toppings is slices of banana caramelized in vanilla bean ghee to bring out their natural sweetness and warm up the entire bowl. I’ve been making ghee-caramelized bananas for months on end now, so I felt it was due time to share my method here on the blog!

What’s Up With Ghee?

Ghee is clarified butter, which has been simmered and strained to bring out butter’s natural nutty flavor and remove potential allergen-provoking sugars (lactose) and proteins (casein) typically found in dairy, in the process. For this reason, if you have a dairy sensitivity or allergy, you may be able to handle ghee.

Because the milk fats and water of butter are removed in the production process, the result is a cooking fat with a very high smoke point, which makes ghee an ideal fat for high heat cooking – it’s also delicious.

Ghee is also an incredibly healthy cooking fat, too. It’s thought to aid in digestion, lower inflammation, and help to absorb fat-soluble vitamins in the body. It’s also rich in healthy fats essential for hormone production and health, metabolism, and energy production. Ghee contains butyrate, a short-chain fatty acid associated with improved gut health, reduced insulin resistance (1), and improved brain health. (2) Ghee is also rich in vitamin K2, a fat-soluble vitamin essential for calcium utilization in the body, bone health, and tooth health.

When shopping for ghee, go for a grass-fed version, always. Ghee made from grass-fed cows has a higher concentration of these beneficial vitamins, minerals, and healthy fats – as opposed to milk that comes from conventional cattle. One of my favorite, favorite brands of ghee is Fourth and Heart who makes a Madagascar vanilla bean ghee that will change your life – I swear.

Bananas caramelized in vanilla ghee is probably the coziest, most heavenly way to enjoy the fruit ever. They’d also make for a great topping on ice cream, pancakes, yogurt, or waffles, or just eaten straight from the pan! Make sure to use firmer, not overly ripe brown spotted bananas in this recipe. Firm bananas tend to caramelize-up (is that a phrase?!) better in ghee. Save those extra-ripe bananas for banana bread!

Bananas caramelized in vanilla ghee + creamy porride + all the toppings = the coziest breakfast, ever.

Caramelized Banana Oatmeal

Serves 2

2 cups water
1 cup rolled oats
¼ tsp sea salt
1 ½ generous Tablespoons vanilla bean ghee (fourth and heart is my fav!)
2 firm bananas (not overly ripe) sliced into 1-inch coins
½ tsp cinnamon
To garnish: a generous scoop of peanut butter, unsweetened coconut flakes, fresh or frozen berries, walnuts, cacao nibs, pecans, etc.

Directions

Prepare oats first. Heat water in a small pot over medium heat until it comes to a simmer. Stir in rolled oats and sea salt, reduce to low and cook for 10-15 minutes, or until oatmeal thickens and is creamy. Stir frequently to ensure that oats do not stick to the pot!

While oats are cooking, heat tablespoon of ghee in a skillet over medium-high heat. Once hot, add in banana coin slices in a single layer. Reduce heat to medium and cook bananas, without stirring or moving the skillet, for 8-10 minutes. Carefully flip a banana coin over to see if underside has caramelized. If so, flip the remainder of bananas over and sprinkle with cinnamon. Cook an additional 4-5 minutes.

Divide cooked oatmeal between two bowls. Top with caramelized bananas and additional toppings, if desired. Enjoy immediately!

Notes

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