Banana-Oatmeal Breakfast Brulée

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Ingredients

4 cups (1 quart) fat-free Garelick Farms milk
2 cups quick-cooking rolled oats
1/4 teaspoon salt
6 tablespoons brown sugar, divided use
1 cup low-fat French vanilla yogurt
2 bananas, thinly sliced

Directions

Combine the milk, rolled oats, salt and 2 tablespoons of the brown sugar in a large saucepan and mix well. Bring to a boil over medium heat. Continue to cook, stirring constantly for 1 minute.

Spoon 1 cup of the oatmeal into each of 4 au gratin dishes or ovenproof bowls. Press the oatmeal down with the back of a spoon to spread it evenly over the bottom of the dish. Top each serving with 1/4 cup of the yogurt, spreading it evenly over the entire surface. Arrange 1/2 of a sliced banana evenly over the top of each serving and then sprinkle each with 1 tablespoon of the remaining brown sugar.

Arrange the dishes on a baking sheet or in a large baking pan and place under a preheated broiler until the sugar starts to bubble and turn dark, about 1 to 2 minutes. Serve immediately.

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