Oats with Banana

1. 1
   prep · ~2 min

   Slice the bananas and crush the cardamom.

   Peel and slice the bananas into thin rounds. Crush the green cardamom pods lightly to release the seeds, or use cardamom powder if preferred. Keep the almonds ready for garnish.

2. 2
   saute · ~2 min

   Toast the oats in ghee for a nutty aroma.

   1.Heat ghee in a saucepan over medium-low heat.

   2.Add the rolled oats and stir continuously for 1-2 minutes until lightly toasted and fragrant.

   TIPDon't skip toasting — it removes the raw smell and gives the oats a lovely nutty flavor.
3. 3
   boil · ~7 min

   Cook the oats with water until soft and creamy.

   1.Pour in 2 cups of water and add a pinch of salt.

   2.Bring to a gentle boil, then reduce heat to low.

   3.Simmer for 5-7 minutes, stirring occasionally, until the oats are soft and have absorbed most of the water.

   TIPStir every couple of minutes to prevent the oats from sticking to the bottom of the pan.
4. 4
   simmer · ~3 min

   Add milk and simmer to desired consistency.

   1.Pour in the milk and stir well.

   2.Add crushed cardamom and sugar if using.

   3.Simmer for another 2-3 minutes until the oats reach a creamy, porridge-like consistency.

   TIPIf the oats become too thick, splash in a little more milk or water to loosen them.
5. 5
   assemble · ~1 min

   Fold in half the banana slices and dish out.

   1.Remove the saucepan from the heat.

   2.Gently fold half of the sliced bananas into the warm oats.

   3.Spoon the oats into two serving bowls.
6. 6
   garnish · ~1 min

   Top with remaining bananas and almonds. Serve warm.

   Arrange the remaining banana slices on top of each bowl. Scatter sliced almonds generously over the top. Serve immediately while warm and creamy.

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