Banana Cream Pie Oatmeal

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Scoop some creamy steel cut oatmeal into your bowl, slather it with tofu cream, decorate it with chopped bananas, toasted chopped pecans and coconut flakes and sprinkle a hint of cinnamon over the top. Whoop, there it is! What a deliciously healthy treat to wake up too! Hello, gonna keep those New Years Resolutions in style.

Recipe adopted from: Cinnamon Pear Steel Cut Oatmeal

Ingredients

Steel Cut Oatmeal:

  • 1 c steel cut oats
  • ½ c dates, pitted
  • 4 c water
  • ½ tsp salt

Banana Cream Pie Toppings:

  • 4 bananas, small
  • 1/4 c toasted pecans
  • 1/4 c toasted unsweetened coconut flakes
  • 1 tsp cinnamon (or more to taste)
  • 1/2 c tofu cream, optional

Tofu Cream:

Directions

  1. Remove pits and stems from dates and chop into small pieces.
  2. Place dates, steel cut oats, salt, and water into a rice cooker.
  3. Turn on. It will cook for about 45 minutes without additional attention needed (the best way).
  4. Alternatively you can throw the oatmeal ingredients into a saucepan and cook on the stove for about 30 minutes on low (stirring occasionally).
  5. You don’t have to toast your pecans and coconut to make this recipe easier and faster, but it is totally worth your time! (TIP: toast several cups at a time and store the rest in the freezer to speed up recipes like this in the future). If toasting the pecans and coconut:
    • Preheat oven to 450F
    • Pour pecans onto a baking sheet and coconut flakes on a separate baking sheet. Place separate baking sheets on the top rack of your oven (or alternate pans between the oven racks). Toast for 5-10 minutes. Watch carefully. They can burn or catch on fire if you don’t keep an eye on them. (TIP: set a timer for 60 seconds and keep restarting it and rechecking every minute until they are done.)
    • Cooking time varies, but when you smell the toasty pecans and coconut then you know that they are done. Pull them out before they burn!
  6. Tofu cream: Blend silken tofu, 1 banana, and 2 dates together until smooth. Store in the fridge.
  7. Peel bananas and slice into small slivers, set aside.
  8. To serve: Divide steel cut oatmeal, banana slices, cinnamon, toasted coconut and toasted pecans between 3 or 4 bowls and add a nice large dollop (or two) of tofu cream into each bowl. Serve warm (cold is good too).

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7 thoughts on “Vegan Banana Cream Pie (Steel Cut) Oatmeal

  1. Easy, quick, fun and healthy…sounds like a winning combination.
    I do have a question for you about your “About Page.” You mentioned you have a tendency to eat a little too much. You obviously turn to exercise to counter the potential weight gain effects. Have you ever considered getting to the ROOT CAUSE of this CHOSEN BEHAVIOR (over eating) rather than simply dealing with the SYMPTOMS (potential weight changes) through a positive channel (exercise?) Your education provides you the physical answers (knowledge of healthy food selections,) but lacks the emotional discrepancy in behavior.

    I mention this ONLY because I have seen this many times in clinical practice and have found that many intelligent people turn to their strengths (in this case exercise) rather than their weaknesses (in this case a possible emotional void) to deal with eating disorders.

    You truly look like you have so much going for you. I hope pointing this possibility out helps you pursue a path to achieve YOUR DESIRED GOALS.

    Liked by 1 person

    • HI,
      I appreciate your comment because you are totally correct. When I scroll through blogs and Instagram accounts I can’t help but notice all of the exercise craze orthoexic men and women who are sharing all of their “knowledge” with the internet. Usually it isn’t very helpful and it is setting up others for failure and further eating disorders. I’ve struggled with an eating disorder for a long time, as you read in my About section, and usually turned to exercise. I still love to exercise (and didn’t learn as much about it as I would have liked to in school, as you may think), but I don’t use it as a reaction to bing eating. You are right about finding the root issue, this is so important! I know when my own body image insecurities started and through the help of my husband and my faith I am slowly working on eating less, focusing on the cause of food indulgence, and becoming healthier and happier in my body. I definitely still eat too much at times but I AM getting better at it. I don’t uncontrollably bing anymore and it has been years since my last “episode.” I will always be “recovering” and never “recovered” so I can’t get too cocky about it. Thank you for your suggestions and I am working on fixing the “root cause” of my issues. Maybe I should talk about that more in my About section?

      Liked by 1 person

  2. I’m loving this! I just made a huge batch of steel cut oats to keep in the fridge for the week and you’ve inspired me to try this out. I usually do mixed berries and tahini on my oats :p That tofu cream sounds delicious!

    Liked by 1 person

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