banana nut steel cut oatmeal = vegan love in a crockpot

I’ve recently jumped on the whole steel cut oats bandwagon.  Eating a breakfast of steel cut oats I feel so fitness-y and powerful, like a lean mean healthy machine.  For my first attempt at turning oats into edible gruel, I googled around to see what the good folks of the world wide web were doing to prepare said oats.  Turns out tossing them in the slow cooker overnight is a totally legit method.  I studied some oat-to-liquid ratios and then began inventing my own recipes.

My first try involved some dairy.  And by some I mean I had half-and-half going on in there. Whew. The oatmeal was delicious, but I was worried that simmering those hardcore oats in milk fat for ten hours was kinda defeating the purpose.   (I’ll put the recipe for my first attempt at the end of this post.)

Banana Nut (steel cut oat)-meal  

This recipe is vegan, vegetarian, super healthy and yummy.   [edit: I added nutrition info towards the bottom of the post, 269 cals per serving – not bad!]

don't you feel healthy just looking at this stuff?

Ingredients:

  • steel cut oats
  • one or two bananas, ripe/ near ’bout mushy
  • brown sugar
  • water
  • almond “milk”  (Almond Breeze, vanilla flavor)
  • chopped walnuts
  • cinnamon
  • a slow cooker
Directions:  Dump ingredients into a slow cooker and let ‘er ride on low for about eight to ten hours, basically just overnight.  Eat as-is, or maybe garnish with a little maple syrup, maybe some additional nuts or chopped banana?
How I did:
I’m doing the steel cut oats with about a 4:1 ratio of liquid:oats, so to get about six decent servings I did a cup and half of oats and about six cups of liquid.  I broke it up as 4 cups water and 2 cups of the Almond Breeze.   I dumped all that oats and liquid into my slow cooker.

vanilla flavor is pretty dope

I had a couple bananas sitting around that were just too soft to eat.  Totally ready for banana bread.

this photo is just all class: old fruit + booze + booze. nice!

I took one of these soft banans and just mashed it up.

just like baby food

Add that mashy ‘nanner into the glop in the crock pot.   Next: I found a little packet of chopped walnuts.  I got the idea for this recipe because I needed to use up those bananas before they were useless.  As I was brainstorming for other flavors/items to compliment the banana, walnuts seemed the natural choice:  it’s just like banana bread, yeah?  It turns out, we actually had walnuts in the house, and they were ready to go.  It was fate!  I took my nice pre-chopped packet, and I added the whole thing in with my other porridge-wannabe ingredients.

duggs bought these for a diff recipe, but ended up not using them. so i totally scored - these were the perfect size for this oatmeal.

I added a nice spoonful of brown sugar.  Maybe it was a tablespoon?  I’m not sure.  Sorry, I never really measure things – I’m one of those cooks who just kinda knows how much of what goes where by eye-balling it.  So umm… put a little brown sugar in there.  However much you feel comfy with.  Then do the samesies with some cinnamon.  Just sprinkle generously some ground cinnamon on top and mix it in.

winnie the pooh: honey :: happyhippierose : brown sugar sack

Wisk it up so everything gets mixed together.

all mixed up and ready to slooooow cook

Put the lid on.  Sleep all night long and have sweet banana nut dreams.  (Make sure you keep the slowcooker on low for eight to ten hours).    When I woke up, I gave it a little stir and voila, it was ready to serve!  I divvied it up into six servings.

breakfast to go!

oh yes yes yes

I served my husband a bowl with a little more cinnamon and a small dollop of maple syrup mixed in.  For myself, I ate it straight up!  Both ways were delicious.  Walnuts are pretty soft anyways, but after cooking all that time they do soften down a bit more.  They still lend to the texture of the oatmeal, but there’s no big crunch in there.  The bananas totally mix in.    There is a little skin that occurs, btw.  I just work around it.  I think next time I’ll double up on the banana for the amount of oatmeal I made.  I totally recommend using two.    The Almond Dream was an excellent choice!! I’m using that instead of dairy in my oats, from now on.

For clean up:  this go round, I scooped out as much oatmeal as I could right away, put it in tupperware.  That way, I soaked the slow cooker pot asap so I could get off the sticky part that gooes to the walls of the pot.  (Last time I let it sit too long before soaking, and it was hard to remove).

ENJOY! 

If you make this recipe: please give me feedback!  How did your’s come out?  Was it gooooood?  What did you do differently?

 

NUTRITION INFO

Based on nutrition labels from the specific ingredients I used: oats, brown sugar, almond breeze (vanilla flavor), walnuts, banana, and water.    The entire pot made six servings for me; I just did the simple calculations to come up with this nutritional data.

per serving              whole crock pot

Calories                                   269                              1615

Fat                                            10 grams                   60 grams

Sugar                                       10 grams                   60 grams

Protein                                    7.1 grams                  43 grams

 

……………………………..

My First Attempt:  Berries ‘n’ Cream Steel Cut Oats

  • 1 cup steel cut oats
  • 2 cups water
  • 1 cup skim milk
  • 1 cup half and half
  • maple syrup
  • frozen berries   ~1 cup
  • a packet (or two) of splenda
I chopped up the frozen berries (I bought a mixed bag and those blackberries are too big not to chop up! Same with some strawberry pieces).  So I chopped up the fruit and essentially just mixed/whisked everything together and let it cook on low overnight.   It made five-ish servings, and was really tasty!  The dairy taste was just a bit heavy for me.

my first steel cut batch - berries n cream

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9 responses

    • Yes! It was really good… it’s just heavier, ya know? but i looove the berries in there. the way they cook down, yumm. maybe try combining the concepts… use berries, but without half and half?

  1. I made it today! Very delicious, hearty, and good for lunches all week!
    It all started with the question “what can I do with these ripe bananas?” (isn’t that just the way!) I wanted something other than banana bread that could use stuff I had on hand.

    I used:
    1 c. steel cut oats
    2.c. regular Almond Breeze
    2 c. water
    3 mashed up ripe bananas
    1 c. chopped pecans
    some brown sugar, cinnamon, and maple syrup mixed in – about 1-2 T each

    Slow cooked on low about 9 hours.

    VERY TASTY! I ate it “unadorned” and it was plenty rich and filling 🙂 Must say the entire cup of pecans in there was delicious! Thanks!

    • Most of my cooking starts out with, “how do I save this ____ before it’s inedible?” hahaha! Glad you found the recipe and gave it a whirl. I’m so in love with the oats right now.

      So I made my second batch, and I doubled up on the banana – it was AMAZE!! We picked up some regular Almond Breeze as well, so next time I’ll be using that. It’s a lot less cals than the Vanilla, huh?

  2. Pingback: seek and ye shall find | happyhippierose

  3. Woopsie! Forgot to mention I make mine vegan. I use almond milk, oats, water, sprinkle of salt and cinnamon. So really, I change the recipe to fit my needs. When ready to serve I add brown sugar and occasionally some chopped walnuts. I like the crunch against the porridge-y oatmeal!

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