Gypsy Oats Brulee

• 1-1/2 cup Water
• 1/2 cups Steel Cut Oats
• 3 Tablespoons Sugar Free Orange Marmalade - Alternatively Add Zest And Juice Of One Orange
• 3 Tablespoons Brown Sugar, Divided Use
• 1/4 teaspoons Ground Cardamom
• 1/4 teaspoons Ground Cinnamon
• 1 whole Banana
• Optional Garnish: Craisins/dried Cranberries Or Toasted Nuts

1. Bring water to a rolling boil in small to medium saucepan. Add oats then cover and reduce heat to low. Cook undisturbed for 30 minutes.
2. Stir in marmalade, 1 Tablespoon of brown sugar, cardamom and cinnamon. Spoon equal portions into two dishes.
3. Slice banana and divide evenly between bowls. Sprinkle each with a heaping tablespoon of brown sugar. This ain't the place for the fake kind of sugar people. (READ: Splenda is not welcomed here.) Use the dark brown, caramel-ey molasses-tasting stuff if you've got it. And if you're planning on running a few extra laps later, add a little extra.
4. Enter the kitchen torch, also known as a brulee gun. If you don't yet own one, you should REALLY pick one up. Turn it on, and slowly run the flame over the sugared bananas until they're golden and caramelized. I love sprinkling the whole dish with some Craisins and toasted nuts. Cheers!

water, oats, sugar, brown sugar, ubc, ubc, banana, craisins

Taken from tastykitchen.com/recipes/breakfastbrunch/gypsy-oats-brulee/ (may not work)