Cinnamon Sunflower Steel Cut Baked Oatmeal
Yield: 6-8 servings


  • 1 1/3 cups (235 grams) steel cut oats
  • 1 1/2 cups (360 ml) milk (2%, almond, coconut, etc. all work well; see note)
  • 2 eggs, lightly beaten
  • 1/3 cup (110 grams) honey (may substitute maple syrup–same amount weighs 80 grams)
  • 1/2 cup (120 grams) mashed banana (really ripe is good; see notes)
  • 1/2 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or sea salt
  • 1/4 cup sunflower seeds (I use raw, unsalted)
  • 1 tablespoon coconut oil or butter
  • Optional add-ins: raisins or currants; shredded coconut; chopped nuts of choice (use 1/4 to 1/2 cup the ones you like)


  1. Combine all of the ingredients except the coconut oil or butter in a large bowl. Cover and refrigerate overnight or for at least 8 hours.
  2. When ready to bake, preheat the oven to 350 degrees F. Place the coconut oil or butter in a 9-inch square baking pan. When the oven is hot, melt the oil or butter by placing the baking dish in the oven for 2-3 minutes. (If using butter, don’t forget or the butter will burn.) Tilt the dish to evenly coat the bottom.
  3. Stir the baked oatmeal mixture well, and then transfer to the dish with the melted oil or butter.
  4. Bake for 40-45 minutes, depending on your oven, or until the oatmeal is golden and just barely cooked through in the center (it will continue to cook once removed from the oven). If you notice the oatmeal is becoming too brown on top but the center is not cooked through, drape with a piece of foil.
  5. Serve warm or allow to cool and store at room temperature. I usually bake at night so breakfast is ready to go in the morning. After a night a room temp, I cover and store in the fridge to prolong freshness.


  • A single serving (4-ounce) applesauce cup may be used in place of the banana, and I have also used a small apple, finely grated, skin and all. Pumpkin–and some pumpkin pie spice–would be a nice option, too.

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