Some months ago whilst shopping I discovered the steel-cut oats were on sale in the bulk section. Despite being an oatmeal lover I had yet to try steel-cut. I bought them. I tried them. I may never be able to try another kind of oatmeal ever again.

The trouble comes when I make too much and I put the rest in the fridge to be forgotten about. Supposedly you can keep the cooked stuff for up to a week but… why? It’s congealed oatmeal by then.

So I thought, the stuff is cooked and soft. Can I bake with it?

Yes. Yes I can.

The oats… they give this bit of extra texture and flavor that is just awesome. I’ve tried it in a few things, but when I made these I was kind of proud of myself.

Because… banana muffins. Who does not love banana muffins?

 

1 stick of butter at room temperature

1 large egg

1 tsp vanilla

2 ripe bananas, mashed

1/2 cup brown sugar

1 cup left-over steel-cut oatmeal

1/2 cup granulated sugar

1 1/2 cups of all-purpose flour

1/2 teaspoon of salt

1 tsp baking soda

1 cup of baking chips (optional)

Cream together sugars, egg, oatmeal and butter. Once well mixed, add the banana and vanilla. Beat until nice and smooth. Add flour, salt, and soda and mix until just combined. Spray down some muffins papers and bake for 20 minutes at 375 degrees.

They’re so pretty and golden and tasty.