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This baked steel cut oatmeal is loaded with banana slices, chia seeds, cinnamon and studded with nuts. It’s vegan, gluten-free and the perfect make-ahead breakfast for busy mornings.
I’ve only shared one other baked steel cut oatmeal recipe and figured it was about time to share more. This is a classic, base recipe that can be customized with additional mix-ins or toppings. It’s perfect to make ahead of time to enjoy on a busy morning!
To start, let’s cover the basics! Steel cut oats are the least processed type of oats. The oat groat (the full oat “grain”) is simply cut into two or three parts to get steel cut oats. Because they are less processed, they absorb more liquid and take longer to cook/soak than rolled oats.
Rolled oats are oat groats that are steamed and then rolled. This processing allows rolled oats to soak up liquid rather quickly, which is why traditional overnight oats don’t need to be cooked at all.
When it comes to nutrition, there are only minor differences nutritionally. Steel cut and old fashioned/rolled oats both have approximately the same amount of fiber, protein, calories, and other nutrients. I personally don’t view one type of oatmeal better than the other. I tend to prefer steel cut oats and rolled oats for breakfast recipes.
I’ve got over 20 baked oatmeal recipes on my site if you’re looking for more.
Making baked oatmeal is so simple! Start by mashing one banana in a large bowl using a fork. Mix in the oats, chia seeds, maple syrup, coconut oil, cinnamon, vanilla and sea salt. Next, add in the almond milk and half the nuts, then stir everything until combined.
Spray an 8×8 pan with cooking spray or coat with coconut oil. Pour the oatmeal mixture into the baking dish and scatter the remaining nuts and banana slices on top. Bake at 375ºF for 50-60 minutes. The oatmeal is done when the top is golden brown and the center is cooked through – you can insert a toothpick in the center to check! If it’s a little gooey, it needs more cooking time.
This recipe is such a great base recipe for breakfast or brunch. A hearty meal on its own, it can also be paired with a variety of foods for a more filling breakfast! Here are some ideas:
This baked oatmeal is a great meal prep recipe. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
If you don’t need this recipe to be vegan, you can swap the chia seeds for 1 regular egg. You could also use ground flaxseed or skip the binder altogether. I’ve found that the baked oatmeal still turns just fine without using a binder.
You can skip the coconut oil or swap it with another oil, melted butter (or ghee) or even applesauce or more mashed banana.
You can swap the mashed banana for applesauce, pumpkin puree or mashed sweet potato. I would start with 1/3 cup as a sub for the one mashed banana. You can easily skip the banana slices on top or swap them for another topping of choice… berries, more nuts/seeds, chocolate chips, etc. The flavor variations are endless!
Feel free to skip the nuts all together or swap them with a seed like pepitas or sunflower seeds!
This recipe is a bit soft, but shouldn’t be too soggy. Make sure the mashed bananas aren’t overly ripe or that could add extra liquid. If yours turns out gooey or soggy, you might need to cook it longer.
I’ve added a scoop of protein powder without adding in more liquid and it turned out just fine! If you’re adding more than one scoop of protein powder you might want to add more liquid.
No! Feel free to use any milk of choice (dairy or non-dairy milk works)! You can also use water if you prefer, I just personally like how the milk adds some creaminess.
Be sure to check out all of my oatmeal recipes here on EBF.
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I love all your baked oatmeal recipes. I have tried several of them now. In my quest for ever healthier food, I figured I would give this recipe with steel cut oatmeal a try because they are less processed than rolled oats. Super tasty, I tried it with pears as well. And protein powder. Also super tasty but I just can’t get used to the texture of the steel cut oats. It feels like I’m eating horse feed. I’m sticking with the rolled oats. (I don’t recommend frozen bananas either.)
Sorry to hear you didn’t love the texture of steel cut oats, Barbara. Thanks for giving this recipe a try, I appreciate it!
Wonderful! I added a mixture of brown sugar, melted butter and pecan bits to the top. I browned the mixture on top, and served it as dessert with ice cream!
So happy you enjoyed this oatmeal, Jessica! I love they way you served yours, sounds delish! Thanks so much for the review :).
It was absolutely delicious-tastes very much like pie filling😋👌🏻
So pumped you enjoyed this oatmeal, Kat. Thanks for the review!
This is absolutely delicious.
I will be making it frequently
Woo!! Love hearing this, Sandra. Thanks for the review!
Looks delicious! As I use Bob’s Red Mill quick-cooking steel cut oats, will any adjustments, like baking time, be necessary? Many thanks!