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Banana Bread Steel Cut Oatmeal {Gluten-Free + Vegan}

Banana Bread Steel Cut Oatmeal

Print Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 5 -7 servings



  • 3 cups water
  • 2 and 1/2 cups unsweetened almond milk
  • 1 and 1/2 cups steel-cut oats gluten-free
  • Pinch of kosher salt
  • 2 large very ripe bananas mashed
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  • ½ teaspoon ground cinnamon
  • teaspoon grated nutmeg


  • Toasted pecans chopped
  • Toasted coconut flakes preferably unsweetened
  • Banana slices
  • Maple syrup


  • Bring water and almond milk to a gentle boil over medium heat.
  • Add the salt and oats to the pot; stir to combine. Turn the heat down to medium-low and allow the oats to cook until tender, about 25-30 minutes.
  • Once the mixture has thickened and the oats are tender, take the pot off the heat and stir in the mashed banana, vanilla bean paste, vanilla extract, maple syrup, cinnamon, and nutmeg. Serve immediately topped with toasted pecans, banana slices, toasted coconut flakes, and a drizzle of maple syrup (optional).
  • If you're making the oatmeal in advance for an easy take-and-go breakfast option, divide 1-cup servings into separate airtight containers and store in the refrigerator for up to 7 days. Top with the recommend toppings the morning you're going to serve.


  1. If you don't have vanilla bean paste, substitute 1 teaspoon vanilla extract.
  2. This recipe will work with regular steel-cut oats as well.