Creamy Oatmeal with Toasted Scallion Greens and Banana

Ingredients

• 1 cup rolled oats, not quick-cooking
• 3 cups water, filtered
• 1 cup whole milk, or oat milk for dairy-free
• 1 tablespoon unsalted butter, cold and cubed
• 1 tablespoon maple syrup, pure grade A
• 1 generous pinch sea salt, flaky
• 2 ripe bananas, sliced lengthwise into thick coins
• 1 bunch green onions, whites reserved for another dish
• 1 teaspoon neutral oil, like grapeseed
• 1/4 teaspoon black pepper, freshly ground

Method

1. 1Bring the water and milk to a gentle simmer in a heavy-bottomed saucepan over medium heat.
2. 2Stir in the rolled oats and sea salt, reducing the heat to low to maintain a bare simmer.
3. 3Cook, stirring occasionally with a wooden spoon, for 6 to 8 minutes until the oats have absorbed the liquid and thickened to a creamy, spoon-coating consistency.
4. 4Remove the pot from the heat and immediately whisk in the cold butter and maple syrup until fully emulsified and glossy.
5. 5While the oats finish, heat the neutral oil in a small skillet over medium-high heat until shimmering.
6. 6Add the sliced scallion greens in a single layer and fry without moving them for 1 to 2 minutes until blistered, deeply golden, and crisp at the edges.
7. 7Spoon the hot oatmeal into a wide, shallow bowl and arrange the banana slices in a neat row across the center.
8. 8Top with the toasted scallion oils and a final crack of black pepper to cut through the sweetness.

Nutrition per serving