This is, by far, the best steel cut oats recipe I have ever eaten. It takes more time and energy than overnight oats, but the result of boiling the oats in almond milk is well worth it. Caramelized bananas are one potential topping, but you could also choose fresh fruit, dried fruit, or even tropical fruit, like passion fruit, and coconut milk. You can also serve the caramelized bananas atop toast and peanut butter.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Yield: 4 servings

For the Steel Cut Oats

3/4 cups steel cut oats

3 cups almond milk

1 tablespoon coconut oil

2 tablespoons agave nectar

1/2 teaspoon cinnamon

1 heaping tablespoon peanut butter

1/8 teaspoon salt

For the Caramelized Bananas

2 tablespoons coconut oil

3 tablespoons agave nectar

2 large bananas, cut into 1-inch slices

1/4 cup chopped pecans, divided

Instructions

For the Oatmeal

  1. Place a medium saucepan over high heat and add oats and almond milk and bring to a boil. Whisk well, cover and reduce to a simmer for at least 15 minutes, stirring occasionally.
  2. After 15 minutes, stir in coconut oil, agave nectar, cinnamon, peanut butter, and salt. Simmer for another 5 minutes and remove from heat.

For the Caramelized Bananas

  1. Place a medium skillet over medium heat. Add coconut oil and remaining agave nectar. Once melted and shimmering, add bananas, flat side down. Cook flat side down for 3 minutes until caramelized, then add 2 tablespoons chopped pecans and toss. Cook for another 3 minutes until well browned.
  2. To serve, divide the oatmeal evenly between bowls and top with caramelized bananas and remaining chopped pecans.

Want more great vegan breakfast ideas? Check out this recipe for Breakfast Toast Six Ways.

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