Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
Combine the soy milk, water, sugar, and salt in a bowl, add the oatmeal, and mix well to allow the water to absorb.
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.
Fill the muffin cups 80% full. Once steam rises from the steamer, place the cups inside, and steam for about 15 minutes over high heat. They are ready when a skewer inserted to the middle comes out clean.
Remove them from the muffin cups and cool. They will turn out moist and chewy and not dry if you allow them to cool in a lidded resealable container.
These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.
When steaming in a pound cake mold (8.5 cm by 17.5 cm), steam for 20-25 minutes.
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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Oatmeal and Sweet Potato Steamed Bread Recipe ID: 749513
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Oatmeal and Black Sesame Seed Steamed Bread Recipe ID: 753519
Cocoa Steamed Bread with Oatmeal and Walnuts Recipe ID: 754842