BOGART LOVES: Oatmeal with Brown Butter Sauteed Bananas

I am someone who finds comfort in a morning routine. My dream weekend morning includes a family walk around the lake, a piping hot latte and a fat newspaper, read while enjoying a big breakfast. Lately, those big breakfasts I so love have been losing out to hastily gobbled power bars, soggy bowls of cereal or lackluster coffee shop pastries. This oatmeal is what I imagine coming home to after a long morning walk in the cool fall air. In the past, I've simply taken my oatmeal with a splash of cream and a sprinkle of brown sugar. Not anymore. Rolled oats, slowly cooked with just a pinch of salt. Brown butter sauteed banana adds a nutty element that brings out the flavor of the oats. A generous drizzle of honey sweetened créme fraiche gives the perfect tang. Creamy, not-too-sweet and completely satisfying. This oatmeal is ideal for lazy weekend mornings and it is certainly the newest addition to my weekend breakfast routine.

Oatmeal with Brown Butter Sauteed Bananas
serves 2

1 cup rolled oats
1 cup milk
1 cup water
1/4 tsp kosher salt
2 small bananas (or 1 large), chopped into 1/2 inch chunks
1 Tbsp butter
1/4 cup créme fraiche
1 Tbsp honey

In a small bowl, mix the créme fraiche and honey. Set aside.

Combine oats with the milk and water in a medium sauce pot. Bring mixture to a boil over medium heat, stirring often. Once boiling, turn the heat down to low, add the salt and continue to stir on and off for another 15 minutes.

While the oatmeal is cooking, add the butter to a small saute pan set over medium-high heat. Once the butter solids start to turn golden, add the chopped banana, stir and continue cooking until the banana is warmed through, about 2 minutes.

Divide oatmeal between two bowls and top with sauteed banana and honeyed créme fraiche.