Banana, bourbon and pecan baked oatmeal
The smell of banana and bourbon permeating the kitchen will get you excited to dig into this creamy baked oatmeal. The evaporated milk and half-and-half make it extra creamy, and the bourbon-spiked maple syrup gives it added warmth that is irresistible.
2 cups rolled oats
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
¼ cup unsalted butter, melted and cooled
2 tsp vanilla extract
⅓ cup bourbon-infused maple syrup
1/4 cup bourbon
1 (12-oz) can evaporated milk
¼ cup half-and-half
2 medium bananas, overripe
½ cup chopped pecans
Cream, for serving, optional
Preheat your oven to 350°F.
In your seasoned skillet, add the rolled oats, baking powder, salt and ground cinnamon. Whisk the oats together. Add the melted butter, vanilla extract, maple syrup, bourbon (if using), egg, evaporated milk, half-and-half, bananas and chopped pecans. Whisk everything together until combined. Make sure the bananas are overly ripe to get the most sweetness out of them. If your bananas are not overripe, put them in the freezer the night before, and then let them thaw before using the next day. This will speed up the ripening process.
Place the skillet into the oven and bake for 35 to 45 minutes or until the top is gently crusted and the mixture is not runny. Let the mixture set for 5 to 10 minutes before serving. Serve in a bowl, with cream drizzled over the top if desired.
NOTE: If you don’t have evaporated milk on hand, use milk and add an extra tablespoon (14 g) of butter. And if you can’t find bourbon maple syrup, add a shot (1.5 ounces of bourbon to the mix with regular maple syrup.