This breakfast casserole is so easy to whip up and the best part is it can be made ahead.  I love this recipe because it offers a lot of  versatility since you can switch up the add-ins to incorporate seasonal fruits and different types of nuts and seeds.  Another favorite combo I like is dried cranberries and slivered almonds.  This makes a great weekday breakfast for on the go!!!

How I cleaned it up:

  1. The original recipe calls for whole milk so to keep it dairy free I use almond milk, but any milk substitute would work.
  2.  I also cut back on the maple syrup and only use 1/4 cup instead of a 1/3 cup but you can adjust this for your sweet tooth as needed.  Honey works well too.  
  3. I eliminated the 3 TBS of coconut oil in the original recipe since I used 2 bananas which added enough moisture to the casserole.  I have also used3 TBS of unsweetened applesauce when I do a combination that doesn’t offer extra moisture like the dried cranberries and almonds. I have nothing against the coconut oil but when I am in a rush I don’t want to have to both with melting the oil. 


Baked Steel Cut Oats
Serves 4
steel cut oats, baked in a casserole with bananas, pecans, almond milk and eggs
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  1. 3/4 cup steel cut oatmeal
  2. 1/2 cup chopped raw pecans (optional)
  3. 1 teaspoon baking powder
  4. 1½ teaspoons ground cinnamon (optional)
  5. 1-2 large ripe bananas
  6. 2 cups almond milk or other milk substitute
  7. 1/4 cup maple syrup- add more if needed
  8. 1 large egg
  9. 2 teaspoons vanilla extract
  1. In a small bowl, mix together the oats, nuts (if using) baking powder, and cinnamon.
  2. In another bowl, whisk together the milk, maple syrup, egg, bananas and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge (if desired) overnight.
  3. Preheat the oven to 375°F with a rack in the top third of the oven. Give mixture a good stir and pour into an 8-inch square baking dish.
  4. Bake for 55 to 60 minutes. If browning too quickly, start checking after 30 minutes. You can also turn the oven down to 350 and check periodically for doneness, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.
Adapted from Alexandra's Kitchen
Sabine's Cuisine