Breakfast Grain Bowls With Caramelized Bananas

3 cups water, or more as needed

½ cup steel-cut oats

½ cup red quinoa (see headnote)

1 cup milk of choice (low-fat, whole, almond or coconut), plus more for serving

1 tablespoon chia seeds

¼ teaspoon vanilla extract

3 medium firm-ripe bananas

1 tablespoon unsalted butter

1½ tablespoons dark brown sugar, plus more for serving

1/8 teaspoon ground cinnamon

½ cup toasted walnut pieces, optional

Bring the 3 cups 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. Stir in the quinoa and continue to cook for 10 minutes more. Add the milk and cook, stirring occasionally, for another 5 minutes. 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.

Peel the bananas and cut them diagonally into ½-inch-thick slices. Heat the butter in a large nonstick pan or cast-iron skillet over medium-high heat. 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 of water if the pan seems dry.

Spoon the grain mixture into serving bowls; top with the bananas and the walnuts, if using. Drizzle with additional milk and/or sprinkle with additional sugar, if desired.

Makes 4 servings

Nutrition | Per serving (using low-fat milk): 320 calories, 10 g protein, 56 g carbohydrates, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 40 mg sodium, 7 g dietary fiber, 19 g sugar

Ellie Krieger