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.
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Gooey Banana Bread Batter Instant Steel Cut Oatmeal
Yield
3 servings
Prep time
Cook time
Total time
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.
Ingredients
- 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
Directions
- In a high-speed blender, grind the steel cut oats and chia seeds into a flour. Remove and place into a medium-sized pot.
- 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.
- Remove from heat and stir in the cinnamon (to taste), a pinch of salt, vanilla, and dash of nutmeg (optional).
- 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.
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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 be Instagraming a bit and I might even do a quick blog recap if I get a chance. Cheers to the weekend!
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!
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!
why are the words gooey so darn appealing?!?
mmm that sounds so good but something that needs to be single serving for me or I’ll scarf it down haha!
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!!
This sounds and looks amazing!
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!
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!
Fantastic! This looks so wonderful and delish!!! I think I’m going to make it this morning for breakfast!!
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!
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!
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 :)
This looks wonderful. I use the Country Choice quick cook steel cut oats, here…
http://womaninreallife.blogspot.ca/2012/03/grocery-list-part-one.html
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. :)
So true, I never make my steel cut oats, I just never have the time. This looks so good though, and easy peasy.
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
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….
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. :)
Hey Angela, do you think this (fantastic) recipe would work with ground buckwheat groats as well?
Could I use a food processor instead of a blender to grind the oats? Sometimes the difference matters.
I tried this recipe, and I just LOVE how batter-like the oatmeal is! Can’t wait to try it cold!
Oh yum yum this sounds like a fabulous recipe!