Want to change up your oatmeal? Try out oatmeal with fried plantains! Warming, sweet and definitely far from boring.
Hello lovlies! It’s Monday again and after some weather and technical difficulties, here is finally the recipe! I wanted to be a good blogger and shoot the pictures yesterday, so that everything would be ready this morning to go up bright and early, but yesterday was such a dark and grey day, it was just not possible for me to take nice pictures with natural light. Anyway! Today’s breakfast dish is a variation of my classic oatmeal – it has fried plantains on top! Oatmeal with fried plantains is such a delicious winter-y breakfast for me, you should definitely give it a try.
You never had plantains before? You are definitely missing out. The plantain is a starchier cousin of the banana and needs to be cooked – you can’t eat it raw. When it’s green, it can be used like a potato, but for this purpose we need yellow/black colored plantains. They are also called ‘maduros’ as in ‘ripe’ – plantains are used a lot in Latin American dishes and that’s also how I found out about them. My boyfriend loves them for breakfast and he actually cooked them for me the first time I ever tried plantains. Since then, I’m hooked. The sweet taste is just amazing, much better than ordinary fried bananas 😉 Make sure that the yellow plantains are already mostly black, in order to make them perfect for frying and very sweet. If it has already mushy parts in it’s uncooked state, it’s really the last minute before it’s going bad. If they are very mushy, I would recommend to cut them out. I also remove the “seeds” on the inside when I cut them in half, but that’s just a personal preference. So, let’s jump right into the recipe!
Oatmeal with Fried Plantains
- 1/2 cup oats
- handful almonds
- hot water*
- pumpkin pie spice
- 1 pinch salt
- handful pecans
- 2 tbsp coconut oil
- 1 very ripe plantain (skin should have turned black)
*Hot water makes the cooking process faster – I simply put up more water when I make tea. It doesn’t have to be boiling anymore, so even if you let it sit a bit before using for the oatmeal it’s fine. You can obviously also use cold water, it just takes a bit longer.
- Put oats, spices, a pinch of salt and the almonds in a pot and add the water.
- Bring to a slow boil and let it get all creamy and delicious.
- Heat the coconut oil in a pan over medium heat – make sure it doesn’t get too hot (=smoking)!
- Peel the plantain, cut them in half and slice those halves in the middle. You should now have four strips of plantain.
- Carefully place the plantain slices in the pan and turn the heat down to medium low – you want to fry the plantain, but you don’t want to burn them.
- Use a fork to turn the plantain over, once you see them start turning a darker yellow.
- The bottom will most likely have started to brown a bit – I usually use the fork to ‘carve’ little streaks into the plantain pieces, which makes it cook faster and lets me see how ‘done’ they are already.
- Turn the plantain slices around a few more times, until they are very soft and a deep yellow color with browned parts.
- Place the oatmeal in a bowl, add the fried plantain and pecans on top – enjoy!