Toast oats, coconut and macadamia nuts, set them aside, then warm bananas and dried figs in brown sugar and rum. Put the two together and you've got crisp, no oven required!

Source: Midwest Living


Recipe Summary

15 mins
14 mins
29 mins
3 cups


Ingredient Checklist


Instructions Checklist
  • In a 9-inch cast-iron skillet, cook
    oats and macadamia nuts over medium to medium-high heat for 2 to 3 minutes or until nuts are very lightly browned, stirring frequently. Add coconut. Cook and stir for 2 to 3 minutes more or until mixture is evenly toasted. Add granulated sugar, 1 1/2 tablespoons butter and 1/8 teaspoon ginger; stir until butter is melted and mixture is evenly coated. Remove from the heat. Transfer to a bowl and set aside.

  • In the same skillet, cook bananas, figs, 1/4 cup butter, the brown sugar, fresh ginger and cinnamon over medium heat for 3 to 5 minutes or until bananas and figs are just softened, gently stirring occasionally. Remove from the heat. Add rum and honey. Return to medium heat; cook 1 minute more, gently stirring to coat the fruit well. Remove from the heat.

  • Sprinkle oat mixture evenly over fruit mixture in skillet. Serve warm topped with ice cream

Nutrition Facts

694 calories; fat 37g; cholesterol 116mg; saturated fat 20g; carbohydrates 87g; mono fat 13g; poly fat 1g; trans fatty acid 1g; insoluble fiber 6g; sugars 68g; protein 6g; vitamin a 1069IU; vitamin c 7.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.4mg; folate 26.1mcg; vitamin b12 0.3mcg; sodium 201mg; potassium 639mg; calcium 154mg; iron 2mg.