banana peach baked steel cut oatmeal


Stashed in the deep recesses of my pantry are dusty mason jars of dried goods: cannelini beans, a few cups of quinoa, some buckwheat groats, a pound of steel-cut oats from the Amish deli. Most of these ingredients have been ignored since we moved — they’re still in useful, edible condition, but in my pursuit of a grain-free paleo lifestyle I’ve shunned most of these in favor of meats, fruits, veggies, nuts and seeds.

But I still have a husband who eats whatever he wants, whenever he wants, and doesn’t subscribe to the same nutritional philosophy as I do. Thus, a frugal recipe for baked steel-cut oats.


I’m trying to minimize waste and save a little cash on our grocery bill by eating out of our freezer and pantry in the coming weeks. In the past few times that I’ve moved I have made the mistake of waiting until the last week of life in my old place to start eating whatever is left over in my pantry. This time, I know better and I’m paying more attention to ways I can make this move more graceful, gentle and efficient.

Plus, when it’s 5 a.m. and someone needs breakfast, this lady does not always have the mental capacity to make eggs and bacon in a timely fashion. These baked oats are easy to reheat in portions, and also proved to be handy to pack for a breakfast on the go.


Simply spoon out the desired amount, splash with a little coconut milk or heavy cream, heat in a small saucepan or in the microwave, and top with flax before serving. Easy, delicious, and when prepared the traditional way, it’s pretty darn nourishing too. There’s something about steel-cut oatmeal that sticks to your ribs in a hearty, warming way, especially when paired with cinnamon and roasted fruit.


Banana-Peach Baked Steel Cut Oatmeal

2 c. dry steel cut oats (gluten-free if you can find them)


dash of salt, splash of ACV

1 c. coconut cream

1/2 c. lite coconut milk

2 tsp. cinnamon

1 tsp. ginger

1 tsp. baking soda

pinch of salt

2 bananas, sliced

4 peaches, sliced

Soak the dry oat groats in a large container, covered in water and with apple cider vinegar and sea salt, overnight. Drain and rinse.

Combine soaked oats with coconut milk, coconut cream, spices, baking soda and sliced fruit in a bowl. Gently pour into a greased 9×11″ baking pan. Bake at 350 degrees for 1 hour. Yields about 8 servings.

This would be really good with fresh (or frozen) berries and some chopped, toasted walnuts on top. Or add some fresh sliced banana and shredded unsweetened coconut on top before serving for more of a tropical twist.


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