I have oodles of steel-cut oats. Must try.
- Carbohydrate 436.097100250454 g
- Cholesterol 0 mg
- Fat 25.4268 g
- Fiber 46.8010011132306 g
- Protein 62.9220999997515 g
- Saturated Fat 4.54872 g
- Serving Size 1 1 Dozen (1096g)
- Sodium 40733.5449803833 mg
- Sugar 389.296099137224 g
- Trans Fat 3.8061 g
- Calories 2105 calories
Step-by-step
- Preheat oven to 400 degrees F and prep muffin tin.
- Put ALL of above ingredients into a blender or food procedssor, except for the strawberries.
- Blend ingredients until smooth.
- Pour blended ingredients into a bowl, and stir in strawberries.
- Pour muffin mix into greased tin.
- Bake for 20 minutes.
Will raw steel-cut oats actually break down completely in a standard kitchen blender without pre-soaking? Running grains straight through steel blades creates a dense slurry rather than a true flour substitute, leaving noticeable grit unless processed on high for at least two full minutes. Very ripe bananas provide the necessary moisture to hydrate those jagged oat particles during blending, softening the starch before the batter hits the hot oven.
Scaling this formulation up or down requires caution because raw oats absorb liquid differently than wheat flour as batch sizes shift. Doubling the recipe will overload standard blender carafes, causing the motor to stall against the heavy, viscous mass of dairy and fruit. Working in smaller batches ensures the blades maintain the high velocity needed to pulverize every single oat grain into a uniform suspension.
Fresh strawberries introduce excess surface water that can prevent proper doming if folded in incorrectly. Toss diced fresh berries in a minimal dusting of oats before folding them into the blended batter to absorb surplus juices and keep the fruit suspended rather than sinking to the bottom of the tin. Preserved or frozen berries release significantly more cellular water upon thawing, which demands draining them thoroughly before incorporation to avoid soggy centers.
Baking at 400 degrees Fahrenheit creates the rapid steam pressure required for flourless batter to rise without gluten matrices. Pull the pan from the oven right when a wooden toothpick inserted into the center emerges clean, typically around the twenty-minute mark, to prevent the delicate fruit sugars from burning on the edges.
