Slow Cooker Banana Bread Oatmeal
Fall is time to dust off my crockpot; I absolutely LOVE throwing things into a pot, setting a timer and not having to worry about the outcome for a few hours.
With this Slow Cooker Banana Bread Oatmeal, breakfast can taste like dessert while still being a wholesome and nutritious way to fuel your day. It’s got all of the flavor of a luscious slice of banana bread, without the oily fat (or the extra smear of butter on top). Cinnamon, nutmeg, and three whole bananas give it authentic “baked-in” taste. Ground flax seeds give it extra nuttiness and a boost of fiber and healthy omega-3s. And, the best part is, this recipe cooks overnight and is ready to eat when you wake up!
Total Time: 8 hrs. 10 min. Prep Time: 10 min. Cooking Time: None
Yield: 6 servings, about 3/4 cup each
21 Day Fix portions:
2Y, 1P, 1/2B, 1/2O
Ingredients: 3 cups water 4 cups unsweetened almond milk, divided use 1 cup dry steel-cut oats 3 large ripe bananas, mashed 6 Tbsp. ground flaxseed 1 tsp. ground cinnamon ½ tsp. sea salt (or Himalayan salt) ½ tsp. ground nutmeg ¼ cup pure maple syrup 6 Tbsp. chopped raw walnuts
Preparation: 1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy. 2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.
