This Banana Peach Steel Cut Baked Oatmeal is perfect for a make-ahead breakfast or snack. It can easily be reheated for on the go snacks and topped with your desired topping choices.
Original recipe from September 2016. Photos and text updated April, 2019.
Ready for a hearty, flavorful breakfast bake, full of satiating fiber and complex carbohydrates?
I hope so, because I’m currently very into steel cut oats and specifically, banana peach steel cut baked oatmeal.
Not only is the texture and flavor amazing, it’s a great option for an on-the-go lifestyle.
I’m pretty sure more than 80% of my recipes are breakfast recipes, but I’m completely okay with that. Breakfast happens to be my favorite meal (and an important one!), especially when it involves steel cut baked oatmeal.While I have several baked oatmeal recipes on the blog, this is my first baked oatmeal with steel cut oats.
I stand behind that make ahead oatmeal recipes are the best. And steel cut baked oatmeal is perfect for those cozy mornings.
Cooking Memories Growing Up
This month’s Recipe Redux theme is to share our first cooking memories. Well, surprise, I was one of those people who didn’t get into cooking until my older (I like to say, mature) years.
But, I do have some fond memories with my mom in the kitchen.
She was in charge of feeding four (very active) children. We did eat a lot of boxed lasagna’s, bagel bites, and pasta for convenience sake, but I played a part in helping with some delicious breakfasts foods on lazy Saturday mornings.
During the week, it was Eggo’s or microwaveable peach oatmeal every day before school, but on the weekend, we got more creative.
Fortunately, our house was always stocked with breakfast essentials. I remember adding the spices and mixing the eggs for our breakfast creations.
I felt like my role was so large that the breakfast wouldn’t be the same without me. I’m not sure how accurate that was.
But, it was fun “helping” in the kitchen, and seeing the finished product, knowing you had some part in it. Maybe you can relate?
Now that I’m in a career revolving around food and cooking, I’m blatantly aware of the research about involving children in cooking at a young age.
Letting them play a role in the process. In turn, they learn how to prepare foods and taste things they may not have otherwise tasted.
They are also more likely to eat something that they helped create! Makes total sense. I can’t wait until my kids are old enough to cook with me.
What Do You Need To Make Banana Peach Baked Steel Cut Oatmeal?
- Steel cut oats
- Coconut sugar
- Flax seeds (I love this flax/chia blend)
- Baking Powder
- Vanilla Extract
It’s no surprise I loved baked oatmeals. My sweet potato blueberry oatmeal bake is another go-to, or this cranberry pomegranate baked oatmeal, which I love during the fall and winter seasons. And if you love apple and pumpkin, this apple pumpkin pie baked oatmeal is another fabulous option.
This gluten free steelcut baked oatmeal is good any time of year!
How to Make Steel Cut Baked Oatmeal
Have you ever used steel cut oats in your oatmeal? Or made a baked steel cut oatmeal? I hadn’t either, until now. The steel cut oats take on a totally different consistency than rolled oats. They remain a little more firm, yet chewy. They are perfect for meal-prep assembly.
You can easily assemble this banana peach steel cut baked oatmeal the night before (like overnight steel cut oats) and have them soaked and flavorful in the morning. So just pop it in the oven when you’re ready to bake!
I hate dirtying extra bowls and dishes, so we’re just using one bowl to make this baked steel cut oatmeal. While I’ve chosen bananas and peaches, this recipe is perfect for whatever fruit is in season. I’ll probably adapt and use berries in the summer, and maybe apples in the fall.
And now that I know how wonderful steel cut baked oatmeal is, it may remain my go-to. I’ve always been a rolled oats girl…until now.
When pouring the mixed batter into the baking pan, I chose to save some peaches and bananas to sprinkle on the top. I like how they sort of melt into the oatmeal during the bake, but you may prefer they be in the middle. Follow your heart.
I’m a huge believer that there’s no right or wrong way here. Make ahead oatmeal recipes are versatile and very forgiving.
I’ve tried my hand at a few breakfast bakes before and I find that I love the convenience of them once they are made. Just cut a slice for breakfast on the go, or even for a mid-day snack at the office.
This banana peach baked oatmeal is extremely portable and perfect for a nice slather of cinnamon salted peanut butter.
Why I Love This Make Ahead Oatmeal
Well, sometimes I love the most hands-off approach possible. Like, for oatmeal, I don’t want to stand at the stove constantly stirring and watching? Instead, I’d prefer to let the oats cook while I can do other things. And that is exactly what this banana peach steel cut baked oatmeal allows.
Secondly, I love this breakfast bake for its thick creaminess, which my stomach appreciates for the lasting satiety. I also believe some of the creaminess of this make ahead oatmeal comes from this flax/chia blend.
You can seriously add it to everything and make life easier. I can’t stop drooling over how creamy the pieces are.
Excuse me while I go take another bite.
I’ve actually never made overnight steel cut oats, but I feel like I sort of am with this peach baked oatmeal. I’ve also never done any baking with steel cut oats until now. Steel cut oats means extra fiber and healthy fats that help with fullness and satisfaction.
Compared to other types of cooking oats, steel cut oats are cut, not rolled. Since they are the coarsest of all oats, they take longer to cook. Another reason why this can be great. Prepare the ingredients overnight, set it, and just pop it in the oven in the morning. Totally hands off!
Plus, you’re getting nearly 10 grams of protein per slice, which is pretty good.
- 1 peach
- 2 medium bananas
- 2 ½ cups steel cut oats (rolled oats also work)
- ¼ cup ground flax seed, (I used a flax/chia blend)
- 3/4 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 tbsp coconut or brown sugar, optional
- 1 1/2 cups milk (I used almond)
- 2 large eggs
- 1 tsp vanilla extract
- Preheat oven to 350. Slice peach and bananas.
- Mix all ingredients in a large bowl, leaving one banana out for the topping. Pour mixed ingredients into a greased 8x8 or 9x9 baking dish, topping it with the final banana and an extra pinch of cinnamon.
- Bake for 35-40 minutes, or until top is golden and liquid is absorbed.
- Let cool for 15-20 minutes before cutting. Store in the fridge for up to a week!
Topping suggestions: nut butter, chocolate, fruit, honey, jam, chocolate chips, nuts, whipped cream
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 385mgCarbohydrates: 76gFiber: 12gSugar: 11gProtein: 17g
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Don’t forget to tag me on social media if you make the recipe so I can share it on my stories!
Other Breakfast Recipes:
- Cranberry Pomegranate Baked Oatmeal
- Sweet Potato Blueberry Baked Oatmeal
- Apple Pumpkin Baked Oatmeal
- Sweet Potato Veggie Casserole
- Breakfast Eggplant Hash
- Whole Wheat Blueberry Chocolate Chip Donuts
What are some of your fondest cooking memories?