Baked Steel Cut Oatmeal
User Reviews
4.9
Baked Steel Cut Oatmeal
Description
This recipe uses steel cut oats soaked and baked along with mashed banana for natural sweetness and moisture. The oats are mixed with almond milk, ground flaxseed for texture and nutrition, maple syrup to sweeten, coconut oil for richness, and vanilla and cinnamon for warmth and aroma. Salt balances the flavors.
The mixture is poured into a prepared baking dish and baked covered initially to allow the oats to soften, then uncovered with pecans added on top for the final half hour until golden brown. The result is a firm, sliceable oatmeal with a slightly chewy texture from the steel cut oats and a crunchy nut topping.
This baked oatmeal provides a substantial breakfast that can be served hot or room temperature and cut into squares for convenience. It captures familiar oatmeal flavors elevated with banana and spices while offering a different texture than stovetop oatmeal.
Leftovers store well in the fridge up to five days and reheat with a splash of milk or water. Substitutions for almond milk, sweetener, fruit, flaxseed, and coconut oil can be made without drastically changing the result.
Ingredients
- 1 ½ cup steel cut oats
- 2 banana mashed, ripe
- 3 cups almond milk
- 2 tablespoons Flaxseed ground
- ¼ cup maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup pecans chopped
Instructions
- Preheat oven to 375ºF. Lightly coat an 9 x 9 baking dish or 8 x 11 baking pan with cooking spray.
- In a medium bowl, whisk together the banana, almond milk, ground flaxseed, maple syrup, coconut oil and vanilla extract until well combined. Add the steel cut oats, cinnamon and salt and stir to combine.
- Pour the mixture into the prepared pan. Cover the pan loosely with foil and bake for 30 minutes. Uncover the pan and add the pecans on top. Bake an additional 30 minutes until golden brown (55-60 minutes total).
- Serve hot, scooped into bowls, or let cool for 10 minutes and cut into squares.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days; reheat with a splash of water or milk for best texture.
- Almond milk can be substituted with other plant-based milks, dairy milk, or water to suit preferences.
- Maple syrup may be replaced with honey or alternative sweeteners.
- Banana can be swapped with other fruit purees or omitted entirely though it adds moisture and sweetness.
- Ground flaxseed can be replaced with chia seeds or eggs to maintain binding and texture.
- Coconut oil can be substituted with other oils or fats, or omitted if using ripe bananas for moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Sodium | 359mg | 15% |
| Potassium | 224mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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