"At Everyday Food, we really love steel-cut oats, but we don't love waiting around for them to cook. The secret to speeding up this process: Soak the oats overnight and then finish cooking them in the morning. Today, I'm doubling the flavor of my cooked oats by baking them in the oven with pecans and bananas. This breakfast is seriously filling -- it has tons of fiber, fruit, and protein -- so a bowl of it will keep you energized for hours. Make it this weekend and see for yourself!"
-- Everyday Food's Sarah Carey
Baked Banana-Pecan Oatmeal
1 1/2 cups steel-cut oats
1/2 teaspoon fine salt
2 tablespoons whole milk
1 teaspoon pure vanilla extract
2 firm-ripe bananas, 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
1. In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.
2. Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
3. 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.
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15 Kitchen Shortcuts That Will Change the Way You Cook