|Vegan Banana Baked Steel Cut Oats|
While I never blogged about it, I have done the crock pot thing and found a mixture and cooking time I liked for batch cooking steel cut oats, but that method made so much that it was all about freezing and thawing and they were always gummier than I desired. I like my oats to have a lot of firmness to them. This recipe delivers just that. The oats are cooked through without losing any of their structure and it holds together beautifully without being at all gummy. It comes together easily, makes the house smell heavenly while it's in the oven, and has come out perfect both times I've made them this way. If you find them to not be as wet as you like (they're more of a moist steel cut oat cake, really) then that can be easily remedied by drizzling a bit more almond milk over them before eating. I like them just the way they are though.
I love that the only sweetener in this recipe is a bit of maple syrup and a ton of bananas. Mmmmmm, bananas. I buy a bunch these days just so I can watch them get all brown and speckled, ripe for the baking. This recipe makes eight large breakfast portions or 16 smaller portions if accompanying with other breakfast favorites. Tempeh bacon, anyone?
Vegan Baked Steel Cut Oats
2 cups steel cut oats
4 cups plain almond milk, heated (will divide into two 2 cup portions)
5-6 ripe bananas, mashed (around two cups, but don't bother measuring)
1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp almond extract (optional. I love what almond brings to any baked good, but feel free to leave it out)
1 tsp cinnamon
nutmeg, to taste (I just use my microplane grater on some whole nutmeg, maybe 1/4 tsp)
1/2 tsp salt
1 T canola oil (this may be optional as well. When next I make it I'll leave it out and report back)
Favorite Nut Butter
Preheat oven to 380 degrees.
line a 9x13 in baking dish with parchment paper. Pour in steel cut oats.
Heat almond milk and pour 2 cups over the oats, stir, set aside.
In a large bowl mash bananas. (I just break mine up and use the stick blender on them with the rest of the ingredients)
Pour the remaining 2 cups almond milk over bananas.
Add to bowl, syrup, extract(s), cinnamon, nutmeg, salt, and oil.
Whisk really well until you have a bowl of frothy, banana yumminess.
|Smells so goooooood.|
Or bust out your immersion blender like I do and get that result after about a minute of blending.
Pour bowl mixture into baking pan with oats and almond milk, and stir gently.
Place in oven for one hour.
Remove from oven and allow to cool completely before cutting.
|I think this batch came out pretty with all those deep cracks.|
When serving, top each square with a tablespoon of your favorite nut butter (I am currently in LOVE with Justin's Chocolate Hazelnut Butter and their Chocolate Almond Butter as well) by either just spreading it on top or getting all fancy by putting it in a ziploc, snipping the corner, and piping it on. Cut fresh fruit and serve that on top as well.
|Served with Justin's Chocolate Almond Butter and Fresh Strawberries|
Storage: When I make this I cut it into 8 large squares and place them in a large, rectangular Pyrex dish with a lid. I can fit four on the bottom, put in a layer of wax paper or saran wrap, and then add the next four squares before putting the lid on. In the morning, I throw a square in the microwave for 30 seconds and top with nut butter and berries. If you're not one to eat the same thing every day, I bet they'd freeze well too, but I would thaw before heating again. Personally, I love eating this every day so I haven't tried freezing them myself.
If you're not a nut butter fan (gasp!) I bet just berries is just fine. Actually, when I ran out (the horror!) I through a cup of frozen raspberries in a small sauce ban with about 1/4 cup water, a tsp or two of sugar and heated until it thickened up a bit. Then I just drizzled my hot raspberry sauce over the top. A little goes a long way there. (Full disclosure: I totally dressed it with sauce from frozen blueberries too!)