Oatmeal with Sautéed Plantains
Plantains are a Central American staple; they can be cooked in sweet or savory dishes.
INGREDIENTS | YIELDS 2 cup
- 1 yellow plantain (very ripe)
- 1 tablespoon brown sugar
- 1 teaspoon butter
- ½ cup water
- ½ cup apple juice
- ⅔ cup rolled oats
- 1 teaspoon ground cinnamon
Peel and cut plantain into ½″ pieces.
Put brown sugar in plastic bag and place plantain pieces in bag, shaking the bag to coat them.
Heat butter in small pan over medium heat, place plantains in pan and cook until the sugar begins to caramelize, about 2 minutes each side; remove from heat.
In a small saucepan, combine water, and apple juice. Bring to a boil.
Once boiling, stir in rolled oats and cinnamon. Return to a boil.
Reduce heat to low and simmer to desired thickness, 3–5 minutes.
Top oat mixture with sautéed plantains and serve.
Plantains Versus Bananas
Plantains are firmer and have a lower sugar content than bananas. Plantains need to be cooked but bananas are mostly eaten raw. In tropical areas of the world, plantains are often a first food for babies. Plantains are a staple item in these areas and are consumed on a daily basis.