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Toasty Coconut and Caramelized Banana Oatmeal
serves 4

1/2 cup sweetened coconut
2 medium ripe bananas, sliced into 1/4-inch coins
2 tbsp sugar
1/2 tsp vanilla extract
1 tbsp unsalted butter
4 packages Instant Quaker Oatmeal, prepared (I recommend Regular)

Meanwhile, heat a 10-inch skillet over medium heat. Add the coconut and cook, stirring constantly until golden. This will only take about 2 minutes. Transfer to a small bowl and set aside – wipe out the skillet and place back on the burner.

Cut the banana slices in half (so they are half moons). In a small bowl, combine the banana slices, sugar and vanilla. Stir gently until well combined.

Melt the butter in the skillet and add the banana and sugar mixture. Cook for 3-4 minutes, stirring occasionally, until the bananas soften and turn a golden brown color. Mash the bananas gently as you cook them. Transfer to a bowl.

Divide the oatmeal into four bowls. Serve with the banana and toasted coconut, allowing everyone to top and mix their own bowl.

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