Breakfast · Hot oatmeal
Scottish Oatmeal with Brown Butter Banana
Scottish oatmeal cooks into a fine, creamy porridge that catches the brown butter topping. Briefly cooked banana turns soft at the edges, adding a warm fruit finish without needing a separate sauce.
Jump to ingredients
- Yield
- 2 servings
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
Ingredients
1/2 cup Scottish oatmealBob's Red Mill: USDA Organic- 1 1/2 cups water
- 1/2 cup milk
- 1 ripe banana, sliced
- 1 tablespoon butter
1 tablespoon maple syrupShady Maple Farms: USDA Organic
1/4 teaspoon cinnamonMorton & Bassett: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Start the porridge
Bring water to a boil in a heavy saucepan. Stir in Scottish oatmeal, reduce to low and simmer for 10 minutes, stirring frequently.
Finish the oats
Stir in milk and cook for 2 more minutes, until creamy and tender. Follow any longer required time on the package and add water if the base becomes stiff.
Brown the butter
While the oats cook, melt butter in a small skillet over medium-low heat for about 2 minutes. Stop when the specks are golden and smell nutty, before they turn dark.
Warm the banana
Add banana slices carefully and cook for about 1 minute per side. Turn gently once the edges soften; remove the pan from heat if the butter darkens.
Finish the bowls
Divide oatmeal between bowls and spoon over banana and the pan butter. Add maple syrup and cinnamon, then serve warm.
Kitchen tips
Use a light-colored skillet if available so the butter specks are easy to see.
Prepare the banana before browning butter, which can go from golden to burnt quickly.
Substitutions
Use an unsweetened plant beverage and a labeled dairy-free butter alternative; it may not brown or taste the same.
Choose Scottish oats labeled gluten-free if needed; rolled or steel-cut oats require their own cooking method and will have a different texture.
Storage
Refrigerate oats and banana separately within 2 hours for up to 2 days.
Serving suggestions
Serve in warm bowls with the banana laid over the surface and the butter spooned across just before eating.
Make ahead
Refrigerate cooked oats within 2 hours for up to 2 days and reheat with water until steaming. Cook the banana and butter fresh for the best aroma and shape.
Allergen details
Contains: milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Oatmeal - Organic Scottish - 20 oz × 1 — $7.89
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
What if the butter turns black?
Discard the burnt butter, wipe the skillet and start again over lower heat. Black specks taste bitter rather than pleasantly toasted.
Can I use very ripe bananas?
They soften quickly and may break when turned. Use firm ripe bananas if you want neat slices, or accept a softer topping.