As you have heard me say before, Sunday is my meal planning day. I plan out my meals for the week and write out my grocery list. This helps me stay organized and set myself up for making healthy decisions all week long. If I have something already made, it makes it that much easier when I am hungry to open the fridge and pull it out instead of being tempted by something quick, easy and probably not that good for me. Typically I don’t make dinners ahead of time, but I will use Sunday to make healthy breakfast and snack options for the week.
This Blueberry Banana Steel Cut Oatmeal Bake is one of my go-to breakfast recipes that I will make on Sunday and have for the entire week. I will alternate this between my Easy Cheesy Healthy Egg Casserole or my Veggie Egg Cups (recipe coming soon). All options are packed with protein and all natural ingredients you will feel good about. What I like about this dish is that it is a little more filling and gives you a nice serving of fiber and whole grains.
Why Steal Cut Oats Instead of Rolled Oats?
- Steel Cut Oats are closer to their natural state. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.
- Steel Cut Oats digest more slowly and keep you fuller longer
- Steel Cut Oats have an overall lower glycemic index, keeping your blood sugar levels more stable. Foods with a low GI are better for you and help prevent your blood sugar from spiking, which can leave you feeling tired and hungry shortly after eating.
Don’t get me wrong, I love Rolled Oats and they are great whole grain, but for a nutritious breakfast that will keep my blood sugar stable I will opt for Steel Cut. I tend to use Rolled Oats for cookies and snack bars.
Blueberry Banana Steel Cut Oatmeal Bake
This recipe is so delicious and natural sweet, you will think you are eating dessert for breakfast! Perfect for your not so healthy eaters because you will trick them into thinking they are eating dessert! Makes for a healthy brunch option too!
- 2 cups of water
- 2 cups of unsweetened vanilla almond milk
- 1 cup of organic steel cut oats
- 2 tbsp of cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 2 tbsp of organic flax seed
- 2 organic egg whites
- 3/4 cup of fresh or frozen organic blueberries
- 2 bananas
- 1 tbsp of organic agave nectar
- 2 tbsp chopped walnuts or pecans
Set oven to 350F.
Bring water and unsweetened vanilla almond milk to a boil. Add steel cut oats and stir occasionally until oats begin to thicken. Add 1 tbsp of cinnamon vanilla extract, baking powder, and flax seeds.
Reduce to medium heat and cover for 10 minutes. Checking occasionally to make sure oats don’t overcook. Oats should absorb most of the liquid, thicken and take on a creamy consistency.
While oats are cooking, slice the bananas into thin slices and layer the bottom of an oiled baking dish. Sprinkle with cinnamon.
Once oats are done. Remove from heat and add blueberries and egg whites, folding them into the oatmeal.
Poor oatmeal over bananas and spread evenly in the baking dish. Squeeze 1 tbsp of honey on top of dish, making a zigzag pattern. Garnish with walnuts or pecans and sprinkle remaining cinnamon on top.
Place in oven and cook for 20-25 minutes.
Serve immediately or cool and store in the fridge for your daily healthy breakfast. Reheat before eating.