Gooey Banana Bread Batter Instant Steel-Cut Oatmeal



As I was flipping through Let Them Eat Vegan the other day (yup, still obsessed), I came across an interesting way to prepare steel cut oats. Dreena’s “Instant Steel Cut Oats” caught my eye because it claimed I could enjoy a hot bowl of steel cut oats in just minutes.

I love steel cut oats, but I don’t make them often unless I prepare my Make-ahead Steel Cut Oatmeal for several breakfasts worth. It takes a bit of planning in the evening (and planning is so not my forte), but the upside is that the recipe will last for at least a few breakfasts. That is, if I can keep myself from spooning it into my mouth all day and night. Outlook not promising.


With this method, you simply blend the steel cut oats into a flour. Yes, you will lose the chewiness of steel cut oats that us fans tend to love, but by grinding them you slash the cooking time by over 80%! I wouldn’t say this method is for all the time (unless of course you prefer a porridge like consistency), but it’s great in a pinch when you want the nutrition of steel cut oats, but don’t have the time.

Here’s how you make them:

1. Grind the steel cut oats and chia seeds in a high-speed blender.


2. Once the oats and chia seeds are ground into a flour, add them into a pot.


3. Add some almond milk (or milk of your choice).


4. Now stir in some mashed and chopped ripe bananas, vanilla, spices, and sweetener for this batch. My goal was to make an ultra gooey banana bread flavour.

5. Heat this mixture for only about 4-5 minutes! You now have virtually instant steel cut oatmeal with all the nutrition that we love, but in a fraction of the time.


Served with walnuts, raisins, maple syrup, and a touch of shaved chocolate…you are left with a crazy gooey oatmeal that reminds me so much of banana bread batter! It’s to die for. This batch makes a few servings and I should also tell you that it tastes absolutely wonderful straight from the fridge, cold, in a vegan overnight oats sort of way. Serving it chilled is perfect for all these warm mornings we are having lately.


Gooey Banana Bread Batter Instant Steel Cut Oatmeal

Vegan, oil-free, soy-free



Just like eating a big bowl of gooey banana bread batter, only better for you! If you like gooey, porridge-like breakfasts, you will go crazy for this one.
Inspired by Let Them Eat Vegan.

3 servings
Prep Time
Cook time
Total Time


  • 3/4 cup steel cut oats, ground into a flour
  • 2 tbsp chia seeds
  • 2 ripe medium bananas (1 mashed and 1 chopped small)
  • 2 1/2 - 3 cups almond milk, as needed
  • 2 tbsp pure maple syrup, divided
  • 1/2 tsp cinnamon
  • pinch of salt & dash nutmeg
  • 2 tsp pure vanilla extract
  • 2 tbsp chopped walnuts, toasted if preferred, for garnish
  • 2 tbsp raisins, for garnish
  • Shaved dark chocolate, to garnish


  1. In a high-speed blender, grind the steel cut oats and chia seeds into a flour. Remove and place into a medium-sized pot.
  2. Stir in 2.5 cups of the milk and increase the heat to low-medium. Now stir in the mashed banana, the chopped banana, and 1 tbsp of maple syrup. Heat for 4-5 minutes, adding more milk if desired and reducing temperature if necessary.
  3. Remove from heat and stir in the cinnamon (to taste), a pinch of salt, vanilla, and dash of nutmeg (optional).
  4. Portion into bowls and top with chopped walnuts, raisins, and 1 tsp of pure maple syrup per bowl.


I encourage you to enjoy it cold, especially during warmer mornings, as I think I liked it even better served cold!

Looking for more oatmeal recipes?

Check out the top 5 most popular oatmeal recipes on my blog.

And if it’s too warm where you are to enjoy a hot bowl of oats, you can try one of my 12 Vegan Overnight Oats parfait recipes which are great on warmer mornings.


Well, we’re on the cusp of the Victoria Day long weekend here in Canada. Yippee. I don’t know about you guys, but our weather forecast is calling for sunshine all weekend and highs of 26C! Absolutely crazy and unexpected for this time of the year. We’re heading up to the in-laws to spend the entire weekend playing outdoors. I’ll beInstagraming a bit and I might even do a quick blog recap if I get a chance. Cheers to the weekend!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 93 comments… read them below or add one }

Willow May 18, 2012

Never would have thought to pulverize the oats – very smart! I always just by rolled oats, cause I’m lazy like that. :P

Have a wonderful weekend!


teabagginit May 18, 2012

i actually prefer cold oatmeal to warm! i make huge batches and freeze it so that when i nuke it for a minute or two the middle is still nice and chilly!


lynn @ the actor's diet May 18, 2012

why are the words gooey so darn appealing?!?


Carley May 19, 2012

mmm that sounds so good but something that needs to be single serving for me or I’ll scarf it down haha!


Justeen @ Blissful Baking May 19, 2012

I’m the type of person who can’t keep her fingers out of bread/cake batters and cookie dough while baking, so I know I will love this breakfast. Great idea!!


Jodi @ Jodi, Fat or Not May 19, 2012

This sounds and looks amazing!


suzanne May 19, 2012

YUM – going to make these for my son this morning. We went trekking in India last year and he fell in love with porridge (my kids were never huge oatmeal eaters)- I have been making some of your overnight oats, which I love, and I have to cook them again and add more milk for him so it is more ‘porridgey’ (I am sure that is a word ;). He LOVES banana bread so this is perfect – THANK YOU!


Sonia! The Healthy Foodie May 19, 2012

GENIUS! Absolutely genius!
Not to mention incredibly delicious looking. Now you got me craving a big bowl of this gooey breakfast, big time. I definitely need to try!


Jennifer @ Peanut Butter and Peppers May 19, 2012

Fantastic! This looks so wonderful and delish!!! I think I’m going to make it this morning for breakfast!!


Ruth May 19, 2012

I love you! It’s hard for me to find interesting breakfast recipes that my body approves of. This one definitely qualifies. I love that you’re a fellow Canadian too! I’m from Edmonton, AB. We are enjoying stellar weather here too. Enjoy your long weekend!


Cookie and Kate May 19, 2012

WOAH. This is brilliant! I prefer steel cut oats to old fashioned but rarely make them because they take so much longer! I’m trying this ASAP… I suspect it will become my cool weather favorite!


Christina May 19, 2012

Made these for breakfast this morning – yummmmmm!! I grew up eating farina (cream of wheat) and the texture reminds me so much of that! I will definitely make these again :)


Joann@womaninreallife May 19, 2012

This looks wonderful. I use the Country Choice quick cook steel cut oats, here…

I don’t know if the benefits are reduced at all with the quick cook style???? But, I tend to make and enjoy them more often because they only take five minutes to cook. So, I figure that’s better than NOT having them. :)


Stefania May 20, 2012

So true, I never make my steel cut oats, I just never have the time. This looks so good though, and easy peasy.


Gena May 20, 2012

I am slightly obsessed with LTEV too! And with Dreena, who’s simply lovely. This is a great recipe, and since there are still some chilly mornings left in the springtime, I look forward to making it soon. xo


marie May 20, 2012

uh, what’s the point of grinding the oats? Just use bulk quick oats, or grind up quick or rolled oats into flour. I thought the point of steel cut oats was to enjoy the chewy texture….


Angela (Oh She Glows) May 20, 2012

Hey marie, the point is that the nutrition in the steel cut oats is retained when you grind them, and they are a bit more nutritious than quick or rolled oats. You can use whatever you want though! This recipe is good if you are in a rush and can’t wait 25 minutes for steel cut oats to cook. :)


Kara May 20, 2012

Hey Angela, do you think this (fantastic) recipe would work with ground buckwheat groats as well?


Jennifer Kemp May 21, 2012

Could I use a food processor instead of a blender to grind the oats? Sometimes the difference matters.


Justeen @ Blissful Baking May 22, 2012

I tried this recipe, and I just LOVE how batter-like the oatmeal is! Can’t wait to try it cold!


Heathy May 22, 2012

Oh yum yum this sounds like a fabulous recipe!


Alexandra May 22, 2012

I don’t particularily like regular steel cut oats, but genius idea to grind them! I made a recipe similar to this and it was fab! I am most definately doing it again tomorrow morning. Thanks Angela :)


Shannon May 29, 2012

Wow! This IS delicious. I mixed in some of your homemade almond maple cinnamon butter. Perfect :)


Beth May 29, 2012

I made this yesterday and had my first bowl this morning. Delicious! I didn’t grind the oats and chia totally into a fine flour, but more of a coarse flour, and it worked just fine. I used my Cuisinart food processor rather than my blender because my blender isn’t very powerful. I highly recommend it!


Manu May 31, 2012

I love this. You got me hooked on oatmeal but this is my favorite so far. Thank you!


Julie and Brittany June 1, 2012

We just made this for our breakfast this morning, and all we can say is wow! It tasted just like banana bread! We thought we’d miss the chewiness of the oats, but we didn’t at all- thanks so much for the recipe!


Angela (Oh She Glows) June 1, 2012

Glad you enjoyed it!


Kathleen @ KatsHealthCorner June 14, 2012

I am so glad that I have both steel cut oats and bananas on hand. :)


Shannon July 1, 2012

YES! I make a microwave oatmeal with the same basic components but using old-fashioned oats instead. I once tried to use the steel-cut the same way, but it didn’t work so well because of their longer cooking time. But grinding the oats? This solves the problem!!! I just made a batch with applesauce, cinnamon, vanilla, and soy milk and it was perfect. Tomorrow morning I plan to do banana, soy milk, and cocoa….should turn out like a big bowl of brownie batter….mmmmmm!


Sarah July 27, 2012

I was really excited to try. Made it earlier today. It was tasty – but I couldn’t get the consistency right. There seemed to be way too much liquid. Any ideas?


Angela (Oh She Glows) July 27, 2012

Hey Sarah, Hmm I’m really not sure. Maybe it didn’t cook down long enough? Was anything changed to the recipe?


Becca August 13, 2012

Amazing! Love your (and Dreena’s?) way of simplifying steel cut oats.

I just wanted to comment that I made the process even faster with this step: instead of grinding the oats into a flour and then adding to a pot with milk, just add the oats with the milk into a blender (Vitamix) and blend! The blending “grinds” the oats into the milk. Then, pour the oat-milk batter into a pot and begin the cooking! Great for those without grain grinders or dry blades :P


Christine August 23, 2012

I just made this, and it is so delish! It tastes sinful, and just like banana bread batter! I didn’t have any chocolate, so I left it out and I halved the recipe for just me. Turned out perfect, and I didn’t have to wait for the oats to cook the “normal” way. Thanks!


Lisa Giangregorio August 31, 2012

I love this soooo much cold from the fridge. Sometimes I make it for breakfast, eat and hot and put leftovers in the fridge to have for dessert…YUM!


Emily P September 28, 2012

You weren’t kidding about the “batter” part – just made these, they’re delicious! thanks for sharing an easier steel cut oat method. They also seemed more filling than the usual steel cut oats for some reason :)

Also, for anyone who says they don’t have a blender/FP/vitamix/etc, I used a small coffee grinder which worked great and left little mess!


Carolyn October 25, 2012

Quick and was delicious! No idea I could pulverize steel cut oats. Thank you for this delightfully delicious recipe!


Anna October 31, 2012

I love this! In honor of Halloween and Fall I made this with pumpkin puree and spices. It tastes like pumpkin bread batter! Yummy!


Lorri February 20, 2013

WOW!! This dish was fabulous!! So delicious!! Definitely a keeper. Sharing with my group. Thank you!!


Angela April 14, 2013

I just whipped this up. So genius to grind oats and chia seed into flour! This is absolutely delicous! The wonderful chewiness of steel cut oats creamed with almond milk and banana…yummmm! Love it!


k June 14, 2013

instead of mashing one banana do you think it would make it sweeter to instead blend it in the processor?


k June 14, 2013

also you should make a recipe where you use the blended oats to make a bakedd oatmeal dish!!


Tyler September 7, 2013

what I like to do is just put a 1/2 cup of liquid in a pot on high until it simmers, then add in 1/4 cup steel cut oats, take off heat and cover, then let sit overnight. It lets the oats absorb the liquid so then in the morning you just have to heat them up on the stove real quick and bam! Quick steel cut oats!


Julie March 23, 2014

I tried this recipe with 1/4 cup quinoa flour and 1/2 cup ground oats, and substituted the nutmeg for ground clove, and it was DELICIOUS! Also, a good tip for grinding up the oats: use a coffee/spice grinder. I find it works really well when making any kind of “flour”…oat, quinoa, flax seed, even almond or coconut.


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