I know, I know, another gosh darn oatmeal post from a healthy living blogger but just hear me out…
A. Oatmeal keeps you fuller longer
B. You can make these oats in advance and eat them all week
C. This oatmeal is awesome
I first shared this recipe for Banana Cinnamon Steel Cut Oats back in 2011 but thought it was time to pull it out of the archives for those new to Coffee Cake and Cardio.
- 2 cups steel cut oats
- 4 cups unsweetened almond milk
- 3 ripe bananas
- ground cinnamon
Begin by combining the steel cut oats and almond milk in large pot. Slowly bring the oats to a boil, stirring occasionally. When the oats begin boiling, turn the burner down to low and cook the oats for 20 minutes, stirring occasionally. Test oats occasionally, checking their chewiness. Cooked oats will be slightly firm, yet chewy.
**Note, you may need to add more almond milk if the oats absorbed the liquid too quickly and are not cook all the way through.
While the oats cook, peel the bananas and smash them thoroughly with potato masher or fork.
When the oats are done, turn off the burner and add the smashed bananas and cinnamon (to taste- I used 1/2 TBSP).
Once the oats have cooled a bit, transfer them to reusable containers and store in the refrigerator until you’re ready to enjoy them.
In the morning, just reheat the oats for 2 minutes, adding a little extra almond milk to thin them out. These oats are absolutely delicious and are a great make ahead dish.
So there you go, my obligitory oatmeal post… at least it wasn’t OIAJ (Oats In A Jar).