Creamy Vanilla Cinnamon Breakfast 'Risotto' with Caramelized Bananas

Creamy Vanilla Cinnamon Breakfast 'Risotto' with Caramelized Bananas ingredients

• 2 cups rice milk
• 1/2 cup cream of wheat (uncooked)
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 tsp vanilla extract
• 2 ripe bananas
• 1 tbsp butter (or coconut oil for vegan)
• 1 tbsp granulated sugar

How to make Creamy Vanilla Cinnamon Breakfast 'Risotto' with Caramelized Bananas

1. Slice 2 ripe bananas into 1/2-inch thick rounds and set aside. Gather all your other ingredients to ensure a smooth cooking process.
2. In a medium saucepan, combine 2 cups of rice milk, 1/2 cup of uncooked cream of wheat, 1 tablespoon of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt.
3. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring constantly with a wooden spoon or whisk to prevent any lumps from forming.
4. Continue to cook, stirring frequently and scraping the bottom of the pan, for 8-10 minutes, or until the cream of wheat has thickened to a creamy, risotto-like consistency. It should be rich and smooth.
5. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Cover the saucepan with a lid to keep the breakfast 'risotto' warm while you prepare the bananas.
6. While the cream of wheat is cooking, melt 1 tablespoon of butter (or coconut oil) in a separate non-stick skillet over medium heat.
7. Add the sliced bananas to the skillet in a single layer and sprinkle them with 1 tablespoon of granulated sugar.
8. Cook the bananas for 2-3 minutes per side, gently flipping them with a spatula, until they are beautifully golden brown and caramelized.
9. To serve, spoon the warm creamy vanilla cinnamon breakfast 'risotto' into individual bowls.
10. Top generously with the freshly caramelized banana slices. Serve immediately and enjoy the warm, comforting flavors.

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