Banana Bread Baked Steel Cut Oatmeal

The truth is, I’ve always been terrible at eating breakfast. And I usually drop the ball completely unless I have something ready in the fridge for the week like this banana bread baked steel cut oatmeal recipe.

While you can do a make ahead oatmeal recipe with any type of oats (like this stovetop golden milk oatmeal, this quick low FODMAP oatmeal recipe or these low FODMAP overnight oats), steel cut oats lend themselves to the task particularly well.

For starters, they take often triple the time to cook as opposed to rolled oats.

This is due to the lack of processing; steel cut oats are more of a whole grain, and therefore much better for your blood sugar, digestive system and hormone health. However as a result, they take much longer to cook. Just think about the cook time for white rice versus brown rice. Same deal.

This low FODMAP baked steel cut oatmeal takes a lot less labor than the stove-top method: you simply mix all the ingredients together, transfer to a baking dish in the oven, and let it slowly simmer away. After about 50 minutes, you have a baked oatmeal that’s still got a lovely bite to it, and holds together well enough as a solid pudding to be divided into slices for later.

If you’re a cinnamon oatmeal fan, you’re going to fall in love with the banana bread twist. My favorite pairings for banana bread are maple and pecans (like in this gluten-free banana bread recipe). Similar to the regular baked good, it’s a perfect way to use up old, browning bananas. And since as they ripen, bananas have so much of their own sweetness, this steel cut oatmeal recipe requires very little added sugar. If you want it sweeter, simply add a little maple syrup when serving.

To reheat the baked steel cut oatmeal, you can simply microwave individual portions for 30 seconds to 1 minute with a splash of non-dairy milk. But if you’re making this in advance for the whole family, just pop it back in a 375 degree F oven until warmed through. And then, of course, you can also enjoy it cold or at room temperature during warmer months.

Another fun blood sugar hack is to top your oatmeal with a dollop of full fat, plain unsweetened yogurt. I’ve been loving coconut yogurt recently, since this recipe is already dairy-free, low FODMAP and gluten-free.

The flax seed meal and cacao nibs are both optional, but they lend even more fiber and earthiness if you’re looking to offset the carbs. For that reason too, I wouldn’t skimp on the pecans, even if you’re the type of banana bread lover that prefers nut-free! Of course if you’re allergic, you can leave those out too and just use the flax seed meal for added fiber.

The resulting banana bread baked steel cut oatmeal is so filling, comforting and satisfying for breakfast any time of year. If I’m going to indulge in a sweet versus savory breakfast, it’s also a much healthier option than most, packed with healthy fats, fiber and whole fruit.

Read on to get this banana steel cut oatmeal recipe, and report back with any breakfast comfort foods you’d like to see my gluten-free or low FODMAP spin on!

With health and hedonism,

Phoebe

Low FODMAP Banana Bread Baked Steel Cut Oatmeal

5 from 4 votes

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You can make this baked steel cut oatmeal with regular rolled oats too, just bake for only 35 minutes. To limit blood sugar spikes even more, serve with full fat Greek or coconut yogurt. To make this recipe vegan, just omit the egg. You will get some elasticity from the flax meal.

LOW FODMAP: reduce bananas to 2 – simply omit the sliced one on top

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword lowFODMAP

Prep Time 10 minutes

Cook Time 50 minutes

Servings 6

Author Phoebe Lapine

Equipment

• 1 9 x 13 Baking Dish

Ingredients

• 3 medium overripe bananas
• 2 1/2 cups oat or almond milk
• ¼ cup maple syrup
• 1 large egg
• 3 tablespoons melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup steel cut oats
• ½ cup flax seed meal optional
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• ½ cup pecans chopped
• ¼ cup cacao nibs optional

Instructions

• Preheat oven to 350 F degrees. Line a pie plate or 8 x 8 baking dish with parchment paper.
• In a large bowl, mash two of the bananas (you should have 1 ½ cups). Slice the third banana lengthwise and set aside.
• To the banana bowl, add the oat or almond milk, maple syrup, eggs, melted coconut oil, and vanilla. Add the oats, baking powder, cinnamon, and sea salt; Mix well.
• Fold in the walnuts. Transfer to the prepared baking dish and spread evenly.
• Bake for 50 minutes or until the oat mixture is set and the top is golden. Remove from the oven, and allow to cool for a few minutes before serving.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!