Rice Cooker Oats with Brûléed Bananas + Vanilla Bean Cream
Prep time: 
Total time: 
Serves: about 6 servings
The rice cooker is my go-to trick for perfectly cooked, creamy steel cut oats.
  • 1 tablespoon butter
  • 1 cup steel cut oats
  • 3¼ cups water
  • dash of salt
  • 1 cup heavy cream
  • 1 vanilla bean
  • 1 tablespoon maple syrup
  • 1 banana
  • coarse sugar
  • optional toppings: maple syrup, chopped nuts, hemp hearts
  1. Heat the butter in a skillet to melt and add the oats. Cook over medium-high, stirring frequently until the oats become golden and smell toasty. Scrape the toasted oats into the bowl of your rice cooker. Add 3½ cups water and a dash of salt. Set your rice cooker to the porridge setting, close the lid, and press start*
  2. While the oats cook, whisk the seeds scraped from a vanilla bean into the heavy cream. Whisk in the maple syrup.
  3. Once the oats are done cooking, spoon them into a bowl (or bowls). Slice the banana and arrange over the top of the oatmeal. Sprinkle the tops of the banana slices with enough sugar to create a crust. Using a kitchen torch, torch the sugar coated banana slices until the sugar melts and caramelizes creating a crisp crust. Scatter chopped nuts and hemp seeds over the top, if you'd like, and drizzle with the vanilla bean cream.
  4. *Most rice cookers allow you a delayed start function. I use this all the time for my oats and it works wonderfully. Just proceed with the recipe and instead of pressing the start button, set the delayed timer for whatever time in the morning is best for you.
For me, 3½ cups of water is the perfect ratio for oatmeal that is not overly soupy or too thick. If you like a thicker oatmeal, scale it down to 3 cups of water.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/11/03/rice-cooker-oats-bruleed-bananas/