BREAKFAST GRAIN BOWLS WITH CARAMELIZED BANANAS

Serves: 4

3 cups (750 mL) water, ■ or more as needed

½ cup (125 mL) steel-cut oats ■ ½ cup (125 mL) red quinoa ■ (see note)

1 cup (250 mL) milk of choice ■ ( low-fat, whole, almond or coconut), plus more for serving 1 tbsp (15 mL) chia seeds ■

1/4 tsp (1 mL) vanilla extract ■ 3 medium firm-ripe bananas ■ 1 tbsp (15 mL) unsalted butter ■ 1 ½ tbsp (22.5 mL) dark brown ■ sugar, plus more for serving 1/8 tsp (.5 mL) ground cinnamon ■ ½ cup (125 mL) toasted walnut ■ pieces, optional

1. Bring the 3 cups (750 mL) of water to a boil in a medium pot. Stir in the oats; reduce the heat to medium-low and cook uncovered for 10 minutes.

2. Stir in the quinoa and continue to cook for 10 minutes more. Add the milk and cook, stirring occasionally, for another 5 minutes.

3. Stir in the chia seeds and vanilla, then remove the pot from the heat, cover it and let it sit while you prepare the bananas. The cereal will thicken.

4. Peel the bananas and cut them diagonally into ½-inch (1.25-cm) thick slices. Heat the butter in a large non-stick pan or cast-iron skillet over mediumhigh heat.

5. Add the bananas to the skillet and cook, turning once, until browned, about 1 minute per side. Sprinkle with the brown sugar and the cinnamon and cook, stirring gently, until the sugar melts, about 1 minute. Add a tablespoon or two (15-30 mL) of water if the pan seems dry.

6. Spoon the grain mixture into serving bowls; top with the bananas and the walnuts, if using.

7. Drizzle with additional milk and/or sprinkle with additional sugar, if desired.

Note: Red quinoa is available at Whole Foods Markets, but if you can’t track it down, use regular quinoa instead.