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1
Pulse the oatmeal into a powder in a food processor.
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2
Prepare the steamer by boiling the water and setting the steamer.
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3
Combine the soy milk, water, sugar, and salt in a bowl, add the oatmeal, and mix well to allow the water to absorb.
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4
Sift in the ingredients, then use a rubber spatula to fold the batter as if cutting it, until the flour is well constituted and the batter is evenly incorporated.
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5
Fill the muffin cups 80% full.
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6
Once steam rises from the steamer, place the cups inside, and steam for about 15 minutes over high heat.
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7
They are ready when a skewer inserted to the middle comes out clean.
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8
Remove them from the muffin cups and cool.
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9
They will turn out moist and chewy and not dry if you allow them to cool in a lidded resealable container.
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10
These are low in sugar.
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11
Serve them for breakfast or for a snack.
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12
Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.
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13
When steaming in a pound cake mold (8.5 cm by 17.5 cm), steam for 20-25 minutes.
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14
For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
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15
The following are variations of this recipe: Brown Rice Bun-like Miso Steamed Bread
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16
Oatmeal and Sweet Potato Steamed Bread
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17
Oatmeal and Corn Steamed Bread
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18
Oatmeal and Black Sesame Seed Steamed Bread
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19
Cocoa Steamed Bread with Oatmeal and Walnuts
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20
Oatmeal and Pickled Sakura Blossom Steamed Bread
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21
Oatmeal and Pumpkin Steamed Bread
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22
Oatmeal and Yomogi (Japanese Mugwort) Steamed Bread
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23
Oatmeal, Matcha, and White Sesame Seed Steamed Bread
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24
Kuromitsu (Brown Sugar Syrup) Steamed Bread with Oatmeal and Walnuts
