Steel-cut oats, which are denser and take longer to cook than rolled oats, give these bars a hearty, chewy texture. I recommend cooking and chilling the oatmeal the night before you want to make Banana-Pecan Bars for breakfast.
Cook: 1 hour
4 cups unsweetened apple juice
1/4 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups steel-cut oats
1 cup pecans, toasted and chopped
1 cup unsweetened pineapple juice
1 teaspoon almond butter
4 ripe bananas, sliced into 1/4-inch-thick rounds
- Put the apple juice, raisins, cinnamon, and nutmeg in a medium saucepan and bring to a boil over high heat. Add the oats and stir rapidly for 30 seconds. Decrease the heat to low and cook, stirring occasionally, for 30 minutes, or until the oats are tender.
- Remove from the heat. Stir in the pecans and let cool for 10 minutes. Transfer to a 2-quart square container. Press down on the oatmeal with a spatula to remove all the air pockets and smooth the top. Once the oatmeal is cool to the touch, refrigerate the container for 8 to 10 hours. At this stage, the oatmeal will keep for 1 week in the refrigerator.
- When you’re ready to make the Banana-Pecan Bars, preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Turn the oatmeal container upside down on a cutting board, and pop it out. Cut the oatmeal into 1 x 5-inch strips and put them on the lined baking sheet. Bake until golden brown, about 20 minutes.
- While the bars put the pineapple juice and almond butter in a small saucepan and stir to combine. Bring to a boil over medium heat. Stir in the bananas.
- Decrease the heat to low and cook until the bananas are heated through, about 3 minutes. Put the bars on serving plates and pour the warm sauce over the bars and serve hot.
(from: Bravo! Cookbook)