Low FODMAP Banana Bread Baked Steel Cut Oatmeal Recipe

The truth is, I’ve always been bad at breakfast. I usually throw the balls out completely unless I have something ready for a week in the fridge, like the Banana Bread Baked Steel Cut Oatmeal recipe.

Although you can use any type of oatmeal for a make-ahead oatmeal recipe (like this Low FODMAP Oatmeal Recipes or these Low FODMAP Overnight Oats), steel-cut oats are especially good for this task.

For starters, they usually take three times as long to cook compared to oatmeal.

This is due to a lack of processing; steel-cut oats are more of a whole grain, so are good for your blood sugar, digestive system, and hormone health. However, as a result, they take longer to cook. Think about the cooking time for white and brown rice. Same deal.

This low-FODMAP baked steel-cut oatmeal requires far less labor than the stove-top method: you just mix all the ingredients together, transfer to a baking sheet in the oven, and simmer. After about 50 minutes, you’ll have baked oatmeal that still has a nice bite and holds together like a solid pudding, ready to be sliced ​​and served.

If you’re a fan of cinnamon oatmeal, you’ll love banana bread rolls.My favorite combination of banana bread is maple and pecans (like this Gluten Free Banana Bread Recipe). Similar to regular baked goods, it’s the perfect way to use up old browned bananas. Because bananas themselves have a lot of sweetness as they ripen, this steel-cut oatmeal recipe requires very little sugar. If you want to make it sweeter, just add a little maple syrup to serve.

To reheat baked steel-cut oatmeal, you can simply microwave a single portion for 30 seconds to 1 minute and add some non-dairy milk. But if you’re making this ahead of time for the whole family, just pop it back in the 375°F oven until heated through. Then, of course, you can also enjoy it cold or at room temperature during the warmer months.

Another fun blood sugar hack is to put a dollop of full-fat, plain unsweetened yogurt on top of your oatmeal. I’ve been loving coconut yogurt lately because this recipe is already dairy free, low FODMAP and gluten free.

Flaxseed meal and cocoa nibs are optional, but they provide more fiber and earth if you want to offset the carbs. It’s also for this reason that I don’t skimp on pecans, even if you’re a nut-free banana bread lover! Of course, if you’re allergic, you can also leave them out and just use flaxseed meal for added fiber.

The resulting Banana Bread Baked Steel Cut Oatmeal is such a filling, comforting and satisfying breakfast any time of year. If I were to indulge in a sweet and savory breakfast, it’s also a healthier option than most, full of healthy fats, fiber, and whole fruits.

Read on for this Banana Steel Cut Oatmeal Recipe and report any breakfast comfort foods you’d like to see in my gluten-free or low-FODMAP spin!

With health and hedonism,

Phoebe

Low FODMAP Banana Bread Baked Steel Cut Oatmeal

You can also make this baked steel cut oatmeal with regular oatmeal in just 35 minutes. To further limit blood sugar spikes, serve with full-fat Greek yogurt or coconut yogurt. To make this recipe vegan, simply omit the eggs. You will get some elasticity from the flax meal.

raw material

• 3
  medium ripe banana
• 2 1/2
  cup
  oat or almond milk
• ¼
  cup
  Maple sugar
• 1
  large egg
• 3
  spoon
  melted coconut oil
• 2
  teaspoon
  vanilla extract
• 1
  cup
  steel cut oats
• ½
  cup
  flaxseed meal
  Elective
• 1
  teaspoon
  baking powder
• 2
  teaspoon
  cinnamon powder
• 1/4
  teaspoon
  fine sea salt
• ½
  cup
  walnut
  Chopped
• ¼
  cup
  cocoa nibs
  Elective

instruct

1. Preheat oven to 350 degrees Fahrenheit. Line a pie pan or 8 x 8 baking sheet with parchment paper.

2. In a large bowl, mash 2 bananas (you should have 1.5 cups). Slice the third banana lengthwise and set aside.

3. Add oat or almond milk, maple syrup, eggs, melted coconut oil and vanilla to a banana bowl. Add oats, baking powder, cinnamon, and sea salt; stir to combine.

4. Fold in the walnuts. Transfer to the prepared baking sheet and spread evenly.

5. Bake for 50 minutes or until the oat mixture is set and the top is golden brown. Remove from oven and let cool for a few minutes before serving.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!