Adapted from: Annie's Eats
Ok, so, I would definitely make this again, but with some changes. I am going to put the original recipe here since this is what I followed, and I will explain the adaptations I would make next time. Basically, this was too sweet for me, but still worth eating, and I am about to polish off the whole thing, which I have been eating every morning for breakfast for the past week (it makes a lot). If you prefer your oatmeal on the less-sweet side like I do, cut back significantly on the sugar Also, I didn't think there were enough bananas for the amount of oatmeal that this made. Third, I think next time I will try this with apples on the bottom instead of bananas, because I think the tartness from the apples would work nicely with this recipe, and would offset the sweetness a bit. But, with those things in mind, I will make this again, but I will play around with it a little bit.
1 cup steel cut oats
6 tbsp. unsalted butter, divided
4 cups very hot water
2 medium bananas, sliced (I would use at least 3, or try apples instead)
½ cup plus 2 tbsp. brown sugar, lightly packed, divided (I would use less)
2¼ tsp. ground cinnamon, divided
3 cups old-fashioned oats
¼ cup maple syrup
1 tsp. salt
¼ tsp. ground nutmeg
Dash ground cloves
½ cup pumpkin puree
½ cup milk
2 tsp. vanilla extract
Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.
Meanwhile, make the caramelized bananas. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the bananas, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. Remove from the heat and let cool.
After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, maple syrup, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves. In a small bowl or liquid measuring cup, whisk together the pumpkin, milk and vanilla. Stir the pumpkin mixture into the oat mixture.
Spread the bananas over the bottom of a lightly greased 2 quart-ish baking dish. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.