Overnight Steelcut Oats with Bananas, Pecans and Maple Syrup
Who doesn’t like the crunchy and chewy consistency of steel cut oats? They are a great alternative to the more traditional rolled oats. Make sure you avoid eating raw, non activated oats as they contain high amounts of phytic acid. Phytates (phytic acid bound to minerals) will put stress on your digestive system and you will miss out on the nutritious minerals.
Adding rye or buckwheat flour high in phytase (the enzyme that breaks down phytates) as well as a bit of live cultures from yogurt will dramatically reduce the amount of physic acid in the oats.
Steel cut oats are groats of whole oats which have been chopped into two or three pieces.
The big advantage of breakfast oats is that you can prepare them the night before and only need to warm them up the next morning- or simply enjoy them at room temperature.
Leftovers can be stored in the fridge for a few days. I usually make twice the amount and send leftovers to school the next day as a snack, topped with berries and drizzled with just a bit of maple syrup. Or you can add banana, blueberries and chia seeds and have them for lunch at work!
- 1 cup steel cut oats
- 2 cups water
- 1 tbsp plant-based yogurt with live cultures
- 1 tbsp buckwheat or rye flour
- 1 cup almond milk (or any type of plant milk)
- Pinch of salt
- 1/2 tbsp cinnamon
- 1/4 cup pecans
- 1 banana, cut in slices
- Coconut flakes (optional)
- Maple syrup
- The night before place all ingredients except nuts, banana and syrup in a medium sized pot and bring to a boil. Remove from heat, cover and let stir overnight.
- Next morning, enjoy the oats cold or quickly warm them up.
- Top with banana slices, sprinkle with pecans and coconut and drizzle with syrup.