Creamy Milk Soup with Caramelized Banana and Toasted Oat Flakes - photo 1
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Creamy Milk Soup with Caramelized Banana and Toasted Oat Flakes

Breakfasts Desserts For Kids 25 min Easy 11 wyświetleń ~13.09 PLN - (0)
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Description

Forget about the bland and watery milk soup from your childhood! Here is its new, luxurious version that will dispel bad memories and become your favorite breakfast or light dessert. This dish is a tribute to simplicity, elevated to a culinary experience. The velvety, thick milk base, subtly scented with real vanilla and cinnamon, provides the perfect backdrop for the main stars: intensely sweet, butter-caramelized bananas and crunchy, golden oats. Each spoonful is the perfect balance of creamy texture, fruity sweetness, and nutty crunch. Served warm, it envelops and warms you, making it an ideal choice for chilly mornings or evenings when you're craving something comforting and delicious. This is no longer just soup; it's a full-fledged dish that delights both the palate and the eyes.

Ingredients (9)

Servings:
2
  • Whole milk 3.2% 500 ml
  • Mountain oats 80 g
  • Banana 1.7 szt.
  • Butter 30 g
  • Brown sugar 30 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla bean 0.6 szt.
  • Walnuts 30 g
💰 Szacowany koszt dania: ~13.09 PLN (6.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Toasted oats

1

Start by preparing the crunchy element. In a small, dry skillet, heat 1 tablespoon of butter (15g) over medium heat. When the butter melts and starts to sizzle slightly, add 80g of rolled oats. Spread them evenly across the entire surface of the skillet.

Ingredients: Butter, Mountain oats
It is best to use a heavy-bottomed non-stick pan with a diameter of about 20 cm. This way, the flakes will toast evenly and won't burn.
2

Toast the flakes for about 3-5 minutes, stirring constantly with a wooden spoon or silicone spatula. You need to be vigilant, as the flakes can easily burn. They will be ready when they take on a beautiful golden-brown color and start to smell intensely nutty. Once ready, immediately remove the flakes from the pan and transfer them to a bowl to stop the toasting process. Set aside.

Ingredients: Mountain oats
Don't walk away from the pan! A moment of inattention can make the flakes bitter. If you smell something burning, unfortunately, you'll have to start over. Transferring to a cold bowl is key.

Caramelized banana

3

Now it's time for the star of the show. Peel a ripe banana and slice it into pieces about 1 cm thick. Slices that are too thin may fall apart while frying.

Ingredients: Banana
Use a sharp, small knife to get even slices. This way, they will caramelize at the same time.
4

In the same pan (you don't need to wash it), melt the remaining tablespoon of butter (15g) over medium heat. Once the butter has melted, evenly sprinkle the surface of the pan with 2 tablespoons of brown sugar. Heat for about a minute until the sugar starts to dissolve and bubble. Gently place the banana slices in the pan, side by side. Fry for 1-2 minutes on each side until the bananas are coated in a golden, shiny caramel. Remove the pan from the heat.

Ingredients: Butter, Brown sugar, Banana
Use kitchen tongs or a fork to gently turn the banana slices so they don't get damaged. Be careful, the caramel is very hot! Don't fry the bananas for too long, or they will turn into mush.

Milk soup and serving

5

In a small saucepan with a capacity of about 1.5 liters, place 500 ml of milk. Add a pinch of salt and 1 teaspoon of cinnamon. If you are using a vanilla pod, split it lengthwise in half with the tip of a knife, then scrape the black seeds from both halves directly into the milk using the blunt side of the knife. Also, add the empty pod to the saucepan for extra flavor.

Ingredients: Whole milk 3.2%, Salt, Ground cinnamon, Vanilla bean
If you don't have a vanilla bean, you can add half a teaspoon of vanilla extract, but do this at the very end of cooking, after removing the soup from the heat, so that the alcohol has time to evaporate and the aroma remains intense.
6

Heat the milk over low heat, stirring occasionally, until it is hot but do not bring it to a boil. Small bubbles will start to appear around the edges of the saucepan. This will take about 5-7 minutes. This process will allow the flavors of vanilla and cinnamon to infuse into the milk.

Ingredients: Whole milk 3.2%
Watch the milk, as it tends to boil over at the least expected moment. Using a saucepan with a thick bottom reduces the risk of burning the milk at the bottom.
7

Into the hot, aromatic milk, add the previously toasted oats. Slightly increase the heat and cook everything for about 2-3 minutes, stirring, until the oats are slightly softened but still have a noticeable texture. The soup should thicken slightly. Remove the empty vanilla pod from the soup.

Ingredients: Mountain oats
The cooking time of the flakes depends on your preferences. If you prefer them more cooked, boil them for a minute or two longer. Remember that the soup will thicken as it cools.
8

Immediately pour the hot soup into two deep bowls. Artfully arrange half of the caramelized banana slices on top of each serving. Sprinkle with chopped walnuts, if using. Serve right away while it is hot and crunchy.

Ingredients: Walnuts
For extra sweetness and visual effect, you can drizzle the dish with a bit of maple syrup or liquid honey. The soup tastes best fresh, when there is a contrast between the warm, creamy base and the crunchy toppings.

Fun Fact

💡

Milk soup, in Poland mainly associated with the PRL era and canteens, has its counterparts in many cultures. In Scandinavian countries, 'øllebrød' (a soup made from stale bread and beer, often served with milk) is popular, while in England, 'porridge' has been a breakfast classic for centuries. This is proof that dishes based on milk and grains are a universal comfort food around the world.

Best for

Leniwe śniadanie weekendowe Komfortowe danie na chłodny wieczór Słodka, pożywna kolacja Podwieczorek dla dzieci i dorosłych

Tips

🍽️ Serving

Serve the soup in deep ceramic bowls that retain heat for a long time. Before serving, you can sprinkle a little extra cinnamon on top. Fresh fruits, such as raspberries or blueberries, also pair wonderfully, adding a slightly tart contrast. For a vegan version, use oat or almond milk and coconut oil instead of butter.

🥡 Storage

Milk soup tastes best right after preparation. If you have leftovers, store the soup and toppings (bananas, nuts) in separate airtight containers in the fridge for up to 24 hours. Reheat the soup over low heat, possibly adding a little milk if it has thickened too much. Remember that the flakes will be softer after reheating.

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