Dear Typical Sieb Breakfast,
You are usually riddled with gluten or gluten substitutes, and you are far too intimate with Empty Carbs. Per the doctor's orders, I am putting you on probation and giving you a complete make-over. You will now make friends with Protein. You will need to be on speaking terms only with Instant Oatmeal and will learn to get along with Steel Cut Oats. You may keep your relationship with Coffee for the sake of all the adults involved.
Sincerely,
A Mom Who Needs Take You Seriously
So here's some of what I'm learning...
Steel cuts are a raw version of oats. This means two things. One: steel cut oats retain the nutrients lost in the process of rolling and steaming traditional rolled or instant oats. Two: if you're gluten-free, these oats are safe option since rolled oats are often rolled in flour; and also since those with a serious gluten allergy may find that even gluten-free rolled oats can have the same effect on your digestive system as wheat.
Most baking calls for rolled oats, and you can't just decide to switch them out since they haven't been processed the same way. That set me off to wanting to create a recipe that would work for our allergies and incorporate steel cut oats. After a few times of perfecting it, we now make this breakfast cake almost once a week for breakfast. I make it up the day ahead, and stick in the oven the next morning right after my alarm goes offfor the second time, and when we're ready for breakfast we have warm deliciousness waiting for us. It's a "cake" only in name since the ingredients are healthy enough to give you the perfect boost into you day. But when you add in that word, it's amazing how much more enthusiastic kids get about consuming it.
Steel Cut Oats Breakfast Cake (Vegan & Gluten-Free)
1 cup steel cut oats
2 cups water
3 large, ripe bananas, well mashed
1 tsp salt
2 tsp baking powder
1 tsp. baking soda
1/2 teaspoon cinnamon
1/2 cup coconut, finely shredded & unsweetened
1/2 c. raisins or blueberries or chocolate chips (you could add in a bit more if you wanted)
THE MORNING BEFORE:
In a large mixing bowl, mix steel cut oats and water and let sit until that evening (at least 8 hours).
THE NIGHT BEFORE:
In the same bowl in which the oats have been soaking (do not drain the liquid) mix the bananas, applesauce, vanilla, and chia seeds. Warm the coconut oil to a liquid state and quickly whisk it into the mix to avoid clumping. In a separate bowl, mix together the almond meal, salt, powder, soda, and cinnamon. Stir the dry ingredients in with the steel cut oat mixture. Fold in the coconut and raisins (or blueberries or chocolate chips). Grease a 13x9" glass baking dish, and pour in the batter. Cover and put into the refrigerator overnight.
THAT MORNING:
Bake at 350° for 45 minutes or until cooked through. Cool and continue the con of making your kids think you're actually allowing them to have cake for breakfast.
Update: I've been making this lately without soaking the oats the morning before and have found it works just as well since they sit overnight in the batter before cooking.
You are usually riddled with gluten or gluten substitutes, and you are far too intimate with Empty Carbs. Per the doctor's orders, I am putting you on probation and giving you a complete make-over. You will now make friends with Protein. You will need to be on speaking terms only with Instant Oatmeal and will learn to get along with Steel Cut Oats. You may keep your relationship with Coffee for the sake of all the adults involved.
Sincerely,
A Mom Who Needs Take You Seriously
So here's some of what I'm learning...
Steel cuts are a raw version of oats. This means two things. One: steel cut oats retain the nutrients lost in the process of rolling and steaming traditional rolled or instant oats. Two: if you're gluten-free, these oats are safe option since rolled oats are often rolled in flour; and also since those with a serious gluten allergy may find that even gluten-free rolled oats can have the same effect on your digestive system as wheat.
Most baking calls for rolled oats, and you can't just decide to switch them out since they haven't been processed the same way. That set me off to wanting to create a recipe that would work for our allergies and incorporate steel cut oats. After a few times of perfecting it, we now make this breakfast cake almost once a week for breakfast. I make it up the day ahead, and stick in the oven the next morning right after my alarm goes off
Steel Cut Oats Breakfast Cake (Vegan & Gluten-Free)
1 cup steel cut oats
2 cups water
3 large, ripe bananas, well mashed
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup chia seeds
1/2 cup coconut oil, warmed to liquid state
1 1/3 cup almond meal1 tsp salt
2 tsp baking powder
1 tsp. baking soda
1/2 teaspoon cinnamon
1/2 cup coconut, finely shredded & unsweetened
1/2 c. raisins or blueberries or chocolate chips (you could add in a bit more if you wanted)
THE MORNING BEFORE:
In a large mixing bowl, mix steel cut oats and water and let sit until that evening (at least 8 hours).
THE NIGHT BEFORE:
In the same bowl in which the oats have been soaking (do not drain the liquid) mix the bananas, applesauce, vanilla, and chia seeds. Warm the coconut oil to a liquid state and quickly whisk it into the mix to avoid clumping. In a separate bowl, mix together the almond meal, salt, powder, soda, and cinnamon. Stir the dry ingredients in with the steel cut oat mixture. Fold in the coconut and raisins (or blueberries or chocolate chips). Grease a 13x9" glass baking dish, and pour in the batter. Cover and put into the refrigerator overnight.
THAT MORNING:
Bake at 350° for 45 minutes or until cooked through. Cool and continue the con of making your kids think you're actually allowing them to have cake for breakfast.
Update: I've been making this lately without soaking the oats the morning before and have found it works just as well since they sit overnight in the batter before cooking.
YUMMMYYYY!!! I cannot wait to try this! I looovee steel oats!!!
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