March 30, 2015

Steel Cut Banana Bread Baked Oatmeal

Happy Monday!

I have just the recipe for you to bake ahead and warm up each morning this week OR make for guests to really impress them. :-)

I just love baked oatmeal. Really any oatmeal. Or oats in general. And this breakfast dish is so rustic and old fashioned, I just adore it. I first discovered it over at Butterlust, a beautiful blog from a fellow Austinite. I adapted it to my taste a bit. And guess what? It's vegan and gluten free. But anyone will love it.

The toasty flavor of the steel cut oats mixed with the nuttiness of the walnuts and the natural sweetness of banana... ahhh. Please invite me over if you make it?

Banana Bread Steel Cut Baked Oatmeal


2 cups almond milk (or milk of your preference)
1 2/3 cups water
1 cup steel cut oats*
1 teaspoon cinnamon
2 ripe bananas
3 tablespoons real maple syrup, plus more for serving
1/2 teaspoon salt
1/2 cup halved walnuts, plus more for serving

1. Preheat the oven to 375F and place your almond milk and water in a saucepan to come to a boil.
2. In a small bowl, mash 1 banana with 1 tablespoon of maple syrup. Set aside.
3. In a cast iron skillet** over medium heat, toast the steel cut oats stirring constantly for about 2 minutes. Add the cinnamon and continue to toast for 1 - 2 minutes, stirring constantly.
4. Once your almond milk comes to a boil, carefully pour over oats. Slowly stir. The skillet will be super watery, but that's okay.
5. Carefully place the skillet in the oven and bake for 20 minutes, or until the oats have absorbed much of the liquid. During this 20 minute period, halve the second banana. Remove the skillet from the oven and arrange the banana slices over the top of the oatmeal. Place back in the oven and bake for another 10-15 minutes.
6. Once all the liquid is absorbed and the mixture is firm, remove from the oven. Let cool for 5 minutes then garnish with walnuts or syrup (optional).

*If you choose to use old fashioned oats, don't toast them or boil your almond milk/water mixture. Just add the liquid to the oats and pop in the oven. It will likely need less baking time, so keep an eye on it.
**If you don't have a cast iron skillet (mine was 8"), you can substitute a casserole dish. Toast the oats in a regular skillet, then add to the casserole dish with liquid and remaining ingredients.

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