Chef Robert Irvine’s Twisted Stone Ground Oatmeal

Makes 4

1 tablespoon butter

1 cup steel oats

2.5 cups boiling water

1/2 cup half and half

1/2 cup buttermilk

1 teaspoon kosher salt

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1 FITCRUNCH Cinnamon Twist bar cut width wise into thin strips

1 pint raspberries

1 whole banana split into 4 pieces and sliced

2 ounces’ dark chocolate shavings

Method

In a large pan melt the butter and add the oats, stir to toast for 1-2 minutes, add the boiling water and reduce heat to simmer for 25 minutes without stirring.

Combine the cream and buttermilk with the oat meal, add salt and stir gently for an additional 10 minutes, fold in the raspberries and portion the mixture into 4 bowls.

In a small bowl add the sliced bananas, cinnamon and brown sugar, and toss, garnish each bowl of oatmeal with the banana mixture and the sliced fit fuel bars and chocolate shavings.

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FOOD, RECIPES

Chef Robert Irvine’s Twisted Stone Ground Oatmeal