Steel-cut oats with maple, cinnamon & roasted banana
Since discovering steel-cut oats in my supermarket recently, I have become obsessed. Oats or oatmeal as it’s known in America is one of the healthiest breakfasts you can make. Loaded with nutrition and fiber, it’s worth putting this into your regular breakfast rotation.
This recipe idea comes from a friend who Instagrammed her breakfast recently and she had me at roasted banana. The maple adds sweetness and the cinnamon adds spice turning your oats from ordinary to extraordinary.
I’ve been pimping my oats forever but I’m now getting far more adventurous. They make the perfect base to work off adding any crunchy and sweet bits. I normally always cook my oats with chopped-up apple or pear and then my seed mix and chia seeds always go in. I’m going to do a comprehensive post on how to do this soon, but for now, this recipe with roasted banana, maple syrup, and cinnamon is where it’s at.
I’ve also started playing around with my new pressure cooker and since steel-cut oats take longer to cook than rolled oats, it’s a game changer. It also cooks rice perfectly and that is reason alone to get one, but more on that soon when I present a range of deliciously easy pressure cooker recipes. This recipe works for any kind of oats and you can cook them any way you prefer.
What is the difference between steel-cut oats and rolled oats?
They are both the same grain and have the same nutritional value, but are just proceeded differently. Rolled oats are steamed to make them softer and then rolled out to form flatter flakes. Steel-cut oats are simply cut oat grains and look like chopped rice or wheat grains. They are harder in texture and retain more of their husk so they are lower on the Glycemic index. They take longer to cook and are absorbed more slowly by the body so you stay fuller for longer. I love their taste and their texture which is chewier than rolled oats.
Seed mix
I always add a tablespoon (per serving) of this seed mix to my oats. It adds a slight crunch and flavour and I just know that I’m boosting my fibre intake. I tablespoon of crushed seeds adds about 5gm of fiber,
Using a ratio of 2:1:1:1 – flaxseed (2), sesame, sunflower, and pumpkin seeds. So half the total quantity is flaxseeds and then the balance of the half jar is made up of equal parts of the other seeds. First process the flaxseeds and sesame seeds as these take longer to break up. Once the husks have started to break up, add the sunflower and pumpkin seeds and pulse until you get a rough crumb texture. The body cannot digest sesame or flaxseed with their husks on. They pass right through you. Store the seed mix in a sealed jar in the fridge and add to your breakfast as needed.
You can make oats stove top, in a slow cooker, or in a pressure cooker. Here is the method I follow to make mine in a pressure cooker:
How to make oats in a pressure cooker:
I followed the instructions from this post on The Kitchn but double the quantities because everything I know about pressure cookers to date is you need a minimum of 1 cup of liquid for a cook. I’m still a little terrified of the thing so I’m sticking to all the rules here. It’s also fantastic to make a bigger batch and store the rest in the fridge. I then dish from that for the week reheating it in the microwave saving loads of time.
Use a ratio of 1/4 of oats to 3/4 of a cup of water. I also ways do 1/2 cup oats to 1.5 cups of water.
Spray the inside of the pressure cooker with cooking spray, this is supposed to prevent foam from forming (I have never seen this) and makes cleaning up a little easier. I can vouch for this. Cooked oats turn into industrial-grade glue once cooked. Make sure you wipe the rim down after spraying so that the lid connects to a clean surface.
Cook your oats according to the instructions of that machine but 10 minutes from the point when pressure is reached on the pressure cooker gives you a firm chewier oats and 13 minutes softer oats. I set my timer for 13 minutes once my pressure cooker has reached the pressure seal and then I move it onto the lowest flame on my stove. I cook for 13 minutes and then turn off the heat.
Allow the pressure cooker to release the pressure via the slow-release method. This means turn it off and wait 10 minutes before opening it.
Give your oats a good stir adding, 3 tablespoons of seed mix, 1 tsp vanilla extract, and 1/2 tsp cinnamon (optional).
Roasted bananas
Slice just – ripe bananas in half lengthways with the skin on. Do not use any ones with brown spots or ones that are even slightly overripe.
Place these on a baking tray and sprinkle generously with muscovado or demerara sugar to cover the top. Roast in an oven that has been preheated to 180C / 350F for about 15 to 20 minutes until cooked. If they are still a little pale, brulé them with a blow torch or place them under a hot grill (broiler) to caramelize and get them golden.
Pour maple syrup over as desired and sprinkle a few chopped nuts (walnuts) optional.
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I used half-oats, half-flour for the crumble on an apple crumble recently (and almost no sugar) and everyone loved it — much tastier and healthier!
HI Cindy, yes adding oats to a crumble is a delicious idea and I love doing that too.
very delicious recipe
thanks for shearing.
Thanks so much and its a pleasure 🙂
Never seen a roasted banana. Everything looks so inviting! Love the oats 🙂
I never liked steel cut oats- I made them in my slow cooker a few times and the texture freaked me out. And then I came across this game changer tip which I am sure would work with the pressure cooker too: toast the oats first. I chuck ’em in a pan (sometimes I add a tiny bit of butter) and let them brown until they smell like popcorn. It gives them such a heavenly flavour once cooked which I am sure would be magical with these other flavours in your recipe.
Thanks, Bianca, what a fantastic tip. I must give it a try