Caramelized Banana-Stuffed Fried Oatmeal

March 22, 2014
2 Ratings
  • Makes 8-10 servings
Author Notes

Sometimes my best (or wackiest) ideas come to me in the middle of the night. This was one of them. Be sure to use the ripest bananas you have. They will break up during the caramelizing step and be easier to "stuff" between the oatmeal slices. —ohyoucook

What You'll Need
  • 4 cups old-fashioned oatmeal
  • 2 teaspoons kosher salt
  • 6 cups water
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 2 very ripe bananas, cut into 1/2" slices
  • 3 tablespoons brown sugar
  • Greek yogurt or whipped cream (garnish)
  • chopped nuts (garnish)
  • maple syrup (garnish)
  1. Line a loaf pan with plastic wrap; set aside. Cook oatmeal according to package directions, using 4 cups of water and 2 teaspoons salt. Let cool, then pack into prepared loaf pan. Cover and chill overnight.
  2. The next morning, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add banana slices. Saute for 2-3 minutes or until golden browned. Sprinkle the brown sugar evenly over the bananas; saute another minute. Remove skillet from heat.
  3. Turn oatmeal out of loaf pan onto cutting board; peel off plastic and cut into slices as thinly as possible. Spoon about 2 teaspoons of caramelized bananas down the center of half of the slices, then cover with remaining slices, sealing as best you can by gently pressing around the edges.
  4. Return skillet to burner. Add remaining butter and melt over medium-high heat. Place 2 stuffed slices into the skillet. Fry until golden brown on each side. Transfer to a covered dish and keep warm. Repeat with remaining slices.
  5. Garnish with a dollop of yogurt or whipped cream, chopped nuts and/or maple syrup, if desired, before serving.

See what other Food52ers are saying.

  • Hannah
  • LeBec Fin
    LeBec Fin
  • ohyoucook

3 Reviews

Hannah February 7, 2020
I make a version of this with cooked steel cut oats. I usually cook up a big batch of oats for the week, and at the end of the week there’s always some left over. I add a cup of flax milk, Mix in some dates or blueberries, brown rice syrup or maple syrup, and maybe some walnuts. Walnuts are awesome with dates and I’m sure they’d be awesome added to this recipe, too. I freeze this overnight, though! It’s easier to cut into squares, and I prefer that to attempting to fry up a batch from the fridge. It holds it’s shape on the pan, too.
LeBec F. March 23, 2014
ohyoucook, first of all, i find your concept a BRILLIANT one! good for you. I do have some suggestions. Two TEASPOONS of filling is so paltry ; couldn't you rework it such that you get as much filling as you would in , say, a blintz--2-4 Tablespoons?
I would also suggest adding some cinnamon to the oat mixture, and some texture/nutritional value- to either the 'oat crepe' or the filling. I'm thinking dried cranberries or chopped prunes or raisins. And sesame seeds and chopped toasted almonds. Hope you don't take offense- i would love to see you win the contest either way!
ohyoucook March 23, 2014
Great advice, THANKS! No offense taken, I assure you. Two teaspoons of filling does seems paltry, but the slices were a little narrow so that's all that would fit without leaking all over the place. Wish I'd have thought of the cinnamon. The original garnishes included dried cranberries and raisins, but thought to simplify the list so I omitted them, and just left the choice of nuts to one's preference.