Friday, March 29, 2013

Vegan Baked Steel Cut Oats

Vegan Banana Baked Steel Cut Oats


I've blogged about fancy, brunch-worthy, maybe takes a little more effort than your everyday breakfast, Pan-Seared Steel Cut Oats. I've also blogged about the fastest way I could think of to make sure I got Overnight Steel Cut Oats in the morning with minimal effort. This post may be the smartest way I've come up with to enjoy my beloved steel cut oats for breakfast. I don't know about you, but I love batch cooking. One morning where I have a bit of time to get organized and get cooking, making a full week of wake, heat, and eat kinda meals. The prep of this method actually doesn't take much time at all and has few ingredients. 

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
Fresh Fruit

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!)







10 comments:

narf77 said...

What a great recipe! I have been after things to add to my winter breakfast menu and I might try fermenting the oats first before making this. Love the idea and cheers for sharing :)

dropscone said...

This looks like the kind of recipe I've been looking for for ages! I read that people used to make thick porridge and then pour it into a drawer (which was there for the purpose) and cut slices off through the week, and the idea really appealed. This looks like a super fancy version of that!

Jenni S said...

So you don't have your steel cut oats pre-cooked, right? They soak up the milk enough while baking so they're not hard? Awesome! Need to try. Thanks for the recipe!

Stacey McKinley said...

I just made these and they rock!!! These are definitely going to be my new go-to breakfast food. Delicious, healthy, filling. What more could you want.

Stacey McKinley said...

I just made these and they are amazing!! These are definitely my new go-to breakfast food. Delicious, healthy, filling. What more could you ask for?

Pollie said...

Hi!
My little guy and I hate oatmeal. It's gooey, sticky and just plain gross.
At Costco they had this big bag of organic steel cut oats and thought that maybe I'll give it a try. Still not good! Then I started searching for recipe variations of the old-fashioned oatmeal and then came across your recipe. OH MY OATS!!! This is a true life-saver!
This is the best and only way my son and I can eat oats without having to gag (true story!).
You are awesome for sharing :)
I usually make this on Sundays and then eat it throughout the week.
I add pecans and craisins every now and then for a little extra chunkiness :)

Don't Get Mad, Get Vegan! said...

I'm so happy people are making and enjoying these oats! I came back to see how I did it as I've been tofu scrambling it a LOT lately and am in desperate need of some steel cut oats ease in the am these days! Yum!

catheter said...

This looks amazing, although I don't eat bananas. Can you recommend a substitute?? Thanks!

Don't Get Mad, Get Vegan! said...

catheter, I would suggest trying a can of pumpkin puree but up the maple syrup or add sweetener of choice to taste. If it's too thick you also may have to add a small extra amount of almond milk. Hope that helps!

Kylie @ FotV said...

Those look fantastic!!