Thursday, June 20, 2013

Banana Bread Steel-Cut Oatmeal

In the span of one week, I've come to really love the texture of steel-cut oats. I can't quite explain it, but there is something almost luxurious in the mouthfeel of these pillowy, nutty, hearty oats. I'm definitely a fan.

Last Saturday, I prepared steel-cut oats for the first time. I threw in a single serving on the stove with some coconut milk and then jumped in the shower. The directions said it took 30 minutes, and my showers are never even a third of that time. It seemed safe to me.

"Lauren, do you want me to take your oatmeal off the stove?" My roommate Christin asked while I was drying off. 

"No, it has to cook for thirty minutes." Silly Christin, always paranoid about unattended things on the stove starting on fire... 

"Okay..." She hesitated. "...Is it supposed to be all brown around the edges?"

This should be a no-brainer, but guess what? A single serving of steel-cut oats can cook in much less than 30 minutes! I should have known this from my experience cooking quinoa, but I guess that was too much to ask of myself.

My first batch of steel-cut oats...NOT BURNT!

Anyway, they weren't destroyed. They were just a tad dried out, so I stirred in some additional coconut milk and it was perfection. I decided to make a giant batch that I'd be able to divide into single servings and eat throughout the week.

Best. Idea. Ever. It turns out my laziness during the work week is so extreme that I now cannot be bothered to prepare overnight oats each night. Well, problem solved! Sure, steel-cut oats take a pretty big commitment upfront, but I always have surges of cooking/baking ambition over the weekends, especially Sundays, so options like this are excellent for me.

The good news is that a full batch (4 servings) still came together in less than 30 minutes on my stove. Clearly the cooking time can vary, so it's important that you keep tabs on this porridge. Mine was ready in about 20 minutes. However, your work will be rewarded when you realize every night that you already have your next morning's breakfast already prepared in the fridge!

Banana Bread Steel-Cut Oatmeal

by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 20 min

Ingredients (serves 4)
  • 2 cups milk of choice
  • 2 cups water
  • 1 cup steel-cut oats (I use Country Choice Organic)
  • 2 bananas, mashed
  • 1 tbsp flax seed (optional)
  • 1 tbsp flax meal (optional)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp blackstrap molasses
  • 1/4 tsp of salt
  1. Bring milk and water to a boil, add oats, and reduce heat to medium.
  2. Add mashed bananas and optional flax and flax meal.
  3. Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, molasses, and salt. Stir.
  4. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. When you're pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you're ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


  1. I started eating steel-cut oats maybe six months ago, and I love them. I like the texture so much better than regular oats!

    1. The texture reminds me of a batter for brownies or a quick bread or something. So pleasant!

  2. I'm glad you're experimenting with Steel-Cut. They've long been my favorite, although I like to interchange them with Old Fashioned (depending on how much time I have). I frequently bring the Steel cut oats to a boil as directed, then turn off the heat, cover, and go for a run. When I come back, they are almost done, and I just turn the burner back on to complete them. I hope you make tons of great Steel Cut Oat recipes!

  3. I cook my steel cut oats overnight in the slow cooker. Such as these pumpkin steel cut oats:

    1. Using the slow-cooker is something that's on my radar. I've just had a lot of bad experiences with slow-cookers. :P

  4. Steel cut oats are the bomb! So comforting, especially in the winter :) Check out my most recent overnight oats recipe:

  5. Is there any way to bake with steel cut oats? I'd like to use them for a lot of the baked recipes but wasn't sure how to convert them.

    1. Yes, but I haven't personally done it. Other bloggers have:

  6. I just made these tonight to be used as breakfast over the next few days. They made the whole kitchen smell exactly like banana bread, and I couldn't help but snitch a few bites - delicious! This is the first time I've come across your blog, and I look forward to trying more of your recipes. I really like steel cut oats so I hope that you continue to develop more using them.

  7. Amazing. I just made this and could have sworn I was baking banana bread—it smelled so intoxicatingly good! I think this is a magical oatmeal recipe. Very yummy, and I'll definitely be making this again.

  8. Do you think if I swap the molasses for maple sryup it would be OK? Thank you

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    These 3 studies from large medical journals are sure to turn the traditional nutrition world around!

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