Breakfast can warm a chilly morning

Associated Press

Banana oat flapjacks add oats to a basic pancake batter that is ladled onto a hot griddle and topped with sliced bananas tossed with sugar — the sugar caramelizes as the pancakes cook. Quaker Oats photos via Associated Press

Oatmeal can be prepared with milk or fruit juice instead of water, then offered with interesting toppings: honey, brown sugar, raisins, chopped dried figs, apricots or dates? Or candied citrus peel or ginger, chopped canned fruit, chocolate shavings or cocoa powder and cinnamon, or any kind of nuts you like. Try steel-cut oats instead of rolled oats; these little oat nuggets offer great texture and a wonderful toasty flavor, though they take a while to cook. Oats have the added advantage of helping to lower cholesterol.

Going an easy step further, a couple of recipes may tempt you to cook up more creative but still quite simple variations. These are from Quaker Oats.

One is inspired by a familiar classic dessert, creme brulee; the other is a version of flapjacks, dressed up with banana.

Oatmeal creme brulee-style combines milk, egg and sugar, baked in a shallow baking dish so that the oats take on a pudding-like texture and custardy flavor. Just before serving, the dish is topped with a thin layer of brown sugar and broiled until the sugar bubbles.

Both quick (1 minute) oats and old-fashioned (5 minute) oats can be used in this recipe, but you'll need slightly more of the old-fashioned oats. Instant oatmeal available in individual packets is not recommended.

Oatmeal Creme Brulee

• 2 cups quick oats, or 2 1/4 cups old-fashioned oats, uncooked
• 1/3 cup granulated sugar
• 1/4 teaspoon salt (optional)
• 3 and 1/3 cups nonfat milk
• 2 eggs, or 1/2 cup egg substitute, lightly beaten
• 2 teaspoons vanilla
• 1/3 cup firmly packed brown sugar

Heat oven to 350F. Spray 8-inch-square glass baking dish with cooking spray.

In large bowl, combine oats, granulated sugar and salt.

In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Makes 8 servings.

Nutrition information per serving (1/8 of recipe): 200 cal., 3 g total fat (0.5 g saturated fat), 55 mg chol., 70 mg sodium, 36 g carbo., 2 g dietary fiber, 8 g pro.

For the flapjacks, whole-grain oats add texture to a basic pancake batter that is ladled onto a hot griddle and topped with sliced bananas that have been tossed with sugar. As the pancakes cook, the sugar caramelizes into a rich golden brown. Serve with warm maple syrup and a sprinkle of pecans or walnuts.

Banana Oat Flapjacks

• 2 large, firm-ripe bananas, peeled and sliced
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 1/2 cup oats (quick or old-fashioned), uncooked
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 1 cup nonfat milk
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil
• Maple-flavored syrup, warmed
• A few more banana slices (optional)
• Coarsely chopped walnuts or pecans (optional)

In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside.

In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In a medium bowl, combine milk, egg, and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened (do not overmix).

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375 F). Lightly grease griddle.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Top with 4 or 5 banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.

Makes about 12 (4-inch) pancakes.

Nutrition information per serving (1/4 of recipe): 320 cal., 10 g total fat (1.5 g saturated fat), 55 mg chol., 310 mg sodium, 51 g carbo., 3 g dietary fiber, 9 g pro.