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Banana Pecan Brûlée Oatmeal For Two in a Pressure Cooker

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I saw this recipe on Martha Stewart.com and decided I wanted to adapt this to my electric pressure cooker. It took about 20 minutes to make the oatmeal, that turned out "al dente". Irish Oats have the crunchy texture that we like. To kick this up, I added a splash of whole milk, a little vanilla and scooped this into oven-proof ramekins (you could put the whole thing into a pie plate, if you increase the amount of oats. Last, I sliced fresh banana and topped it with brown sugar, and broiled it for about a minute. Last, I added some toasted pecans. This was so delicious, that I had to write it down right away! NOTE: If you don't own a pressure cooker, just make steel cut oats according to the stove top instructions.

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Ingredients

  • 1/2 cup steel cut oats
  • 1 3/4 cups water
  • 1 tablespoon oil (I used vegetable)
  • Dash of salt
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 1 firm-ripe banana, sliced 1/4 inch thick on the diagonal
  • 3 tablespoons packed dark-brown sugar, whisked to remove lumps
  • 1/4 cup pecans, roughly chopped and toasted

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Combine ingredients in pressure cooker pot, select high pressure and set to 10 minutes cook time. Do a natural pressure release (about 5 to 7 minutes.)

Turn on the broiler, with the rack in the highest position.

There might be extra liquid, and I prefer my oatmeal a bit thicker. I simply turned on the saute cycle and stirred this constantly for 2 to 3 minutes, until most of the liquid had evaporated. Turn off the saute cycle.

Stir in the milk and vanilla.

Spoon into oven-proof ramekins and set onto a baking tray. Layer the bananas on top and top with brown sugar.

Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve. Broil the oatmeal until it's bubbly and caramelized (watch closely, this may take 1 to 1 1/2 minutes). NOTE: I have a brûlée torch, but didn't want to use the propane, since the broiler worked just tine.

Top with pecans.

Lovely!

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