Crush the oatmeal into powder using a food processor. Pour some water in a steamer and turn on the heat.
Roast the walnuts in a toaster oven for about 5 minutes, then chop them coarsely.
In a bowl, combine the soy milk, walnuts, sugar and salt. Add the oatmeal and gently mix it so that the oatmeal will absorb the liquid.
Sift in the ★ ingredients into the batter. With a rubber spatula, mix them evenly just until incorporated.
Pour batter into a muffin mold about 80% of the way. When steam comes out of the steamer, place the muffin molds and steam over high heat for about 15 minutes. Insert a bamboo skewer and if it comes out clean it is ready.
Remove from the mold and let them cool. If you place them in a large plastic container and cover it to cool, they will not dry out and become moist and chewy bread.
These are moderately sweet bread so they will be good for breakfast. If you are not having them right away, wrap them with plastic wrap, put them in a ziplock bag and freeze them.
You can use either the quick oatmeal (on the right) or the old-fashioned one (on the left).
Story Behind this Recipe
This is a variation of the oatmeal cinnamon steam bread (Recipe ID: 747104).
For my family who loves chocolate and nuts. These are for breakfast so they are not too sweet.
You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!)