1. Prepare the Oatmeal:

• Combine Ingredients: In a medium saucepan, combine the rolled oats, milk (or water), ground cinnamon, and pinch of salt.
• Bring to a Simmer: Place the saucepan over medium heat. Stir occasionally to prevent sticking as the mixture heats up. Bring it just to a gentle simmer – you should see small bubbles forming around the edges. Avoid a rolling boil at the start, as this can make the oats boil over or cook too quickly on the outside.
• Cook and Stir: Once simmering, reduce the heat to low. Continue to cook, stirring frequently, for about 5-7 minutes, or until the oatmeal has thickened to your desired consistency. Consistent stirring is key to developing creaminess and preventing clumps or scorching on the bottom of the pan. Remember, the oatmeal will continue to thicken slightly as it cools.
• Add Flavour: Once the oatmeal reaches your preferred thickness, remove it from the heat. Stir in the vanilla extract and any optional sweetener (maple syrup, honey, brown sugar) if you’re using it. Taste and adjust sweetness if needed.
• Keep Warm: Cover the saucepan and set it aside to keep warm while you prepare the bananas. If it thickens too much while waiting, you can stir in an extra splash of milk just before serving.

2. Prepare the Bananas:

• Slice the Bananas: Peel the bananas and slice them into rounds, about 1/4 to 1/2 inch thick. Try to keep the slices relatively uniform in thickness so they cook evenly. Thicker slices are less likely to fall apart.
• Heat the Pan: While the oatmeal is cooking or keeping warm, place a non-stick skillet or frying pan over medium heat. Allow the pan to heat up for a minute or so.
• Melt the Butter/Oil: Add the butter (or coconut oil) to the heated skillet. Let it melt completely and bubble slightly. Swirl the pan to coat the bottom evenly.
• Add Bananas and Sugar: Carefully arrange the banana slices in a single layer in the skillet. Avoid overcrowding the pan; cook in batches if necessary. Sprinkle the brown sugar evenly over the banana slices. If using, add the optional pinch of cinnamon or splash of rum/bourbon now.
• Caramelize – Side One: Let the bananas cook undisturbed for about 2-3 minutes on the first side. You want the heat high enough to caramelize the sugar and brown the bananas but low enough to prevent burning. Look for the edges to become golden brown and bubbly. Resist the urge to move them around too much initially, as this allows a nice crust to form.
• Flip Carefully: Using a thin spatula or fork, carefully flip each banana slice. Be gentle, as they will be softer now.
• Caramelize – Side Two: Cook for another 1-2 minutes on the second side, until golden brown, tender, and the sugar has created a syrupy glaze around them. The bananas should be soft but still hold their shape.
• Remove from Heat: Once caramelized to perfection, immediately remove the skillet from the heat to prevent the sugar from burning.

3. Assemble and Serve:

• Portion the Oatmeal: Give the warm oatmeal a final stir (adding a splash of milk if needed to loosen it). Divide the oatmeal evenly between two bowls.
• Top with Bananas: Carefully spoon the warm caramelized bananas, along with any delicious syrupy glaze from the pan, over the top of the oatmeal in each bowl.
• Add Extra Toppings: Now’s the time to get creative! Sprinkle with your chosen optional toppings like chopped nuts, seeds, shredded coconut, a drizzle of maple syrup, or a dollop of yogurt.
• Serve Immediately: This Caramelized Banana Oatmeal is best enjoyed fresh and warm, while the contrast between the creamy oats and the warm, gooey bananas is at its peak.