This recipe was recently shared with me by a friend, and I was curious how it would work with steel cut oats. It did! My family happily gobbled up this super nutritious and filling breakfast!
Coconut cream (or coconut milk) offers healthy fat to help our bodies stay fueled, fight disease, and give our little ones nutrients for brain development and much more! The natural sugars like pure maple syrup and coconut sugar offer the most nutritious minerals for a sweetener (and are non-GMO!).
Steel cut have a nice nutty flavor and are the least processed offering great nutrients and fiber (which helps remove unhealthy fats and sugars from our bodies!). Unlike the more processed flake oats (which have much of the nutritious part of the oat removed) cooking steelcut oats take a little longer, but a remedy for this is soaking them overnight in boiled water (it’s also helpful, but not necessary, to add a tbsp of apple cider vinegar). Rinse well in the morning and you have your oats that will just take 15-30 minutes to cook (depending how creamy you like it!). (See my recipe for regular steel cut oatmeal).
If these items are not usually on your grocery list, I love the thick coconut cream from Trader Joes where you get the most bang for your buck, as well as the darker, grade B maple syrup (less processed & more nutritious), but can also be found it in places like Nature’s Fare Market and Costco. Coconut sugar and steel cut oats are found at Costco for an awesome price. Steel cut oats can also be found in most bulk isles.
This oatmeal recipe is a bit of a treat, well worth trying out, and the leftovers can give you more than one breakfast (make on Sunday and warm up leftovers in the oven for a healthy work day breakfast!).
Banana Crème Brulee Oatmeal Bake
1 can coconut cream (original recipe used coconut milk)
1/4 cup pure maple syrup
1 large egg
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
approx 1 1/4 cup steel cut oats, soaked overnight (original recipe uses flake oats)
pinch of sea salt
1/4 tsp cinnamon
2 ripe bananas, sliced
Coconut sugar or cane sugar (organic sugar), for sprinkling on top
Soak oats overnight with almost-boiled water in a glass dish (I always use my 4 c liquid measuring cup); rinse in the morning (with a handy mesh strainer); boil in saucepan with water just barely covering oats (cook with extra water, for longer, to make a creamier texture for serving to baby under 18 mos). Preheat oven to 375 degrees. Grease a glass/stoneware baking dish with coconut oil (my oil of choice!); set aside (can be doubled using a 9×13 dish and longer baking time).
In a large bowl, add all of the egg, coconut cream, syrup, vanilla, cinnamon, salt (everything except the oats and banana). Whisk ingredients in bowl until combined.
Pour the oats (some cans of coconut milk are quite watered down, in this case, first drain your oats of excess water, so the oatmeal is not too watery) into the coconut cream mixture. Fold in just half of the banana slices. Pour the mixture to the baking dish, evening it out. Then arrange the other banana slices on top.
Bake for 30 minutes until golden brown and center is set. Then, remove the oatmeal bake from the oven. Sprinkle top with a teaspoon or two of the sugar. Turn the oven on broil and carefully watch the oatmeal as you broil the top about 1-2 minutes, until browned and bubbly.
Allow oatmeal bake to cool on stovetop for 3-5 minutes. Then serve with a dollop vanilla yoghurt. Enjoy!