Banana Bread Crockpot Oats
A thought flashed over me of the idea of using the crockpot for breakfast with some simple steel cut oats. Now steal cut oats are great and all but they take about 30 minutes longer than rolled oats to make. As you know, those 6ams yoga classes I teach come with quite the early rise so breakfast is easier if made ahead of time. I’ve been trying to get rid of stuff that has been in my cabinet for a while. Steel cut oats were lingering in the back corner. All of a sudden, it clicked. I did a cooking demo with overnight oats using rolled oats and the refrigerator and one man said you could use the crock pot but with steel cut ONLY. Boom. I knew exactly what would be tickling my tastebuds the next morning. Breakfast is served.
Hands-on time: 10 minutes
Total Time: 4 hours, 10 minutes
Gluten free, vegan, vegetarian, dairy free
1 ½ cups steel cut oats (do not substitute quick cooking, instant, or rolled oats), gluten free if needed
4 cups water
2 cups almond milk (make your own here)
2 large mashed ripe bananas, plus additional banana slices for serving
2 tablespoons chia seeds (optional but here are the benefits of chia seeds)
1 tablespoon hemp seeds (optional but here are the benefits of hemp seeds)
2 teaspoons pure vanilla extract
2 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
- Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker.
- Mix oats, water, almond milk, mashed bananas, chia seeds, hemp seeds, vanilla, cinnamon, nutmeg, and salt together.
- Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours. The oats should be soft but still have a bit of a chew.
- Remove cover, stir to combine ingredients evenly.
- Place toppings on bowl.
TIP: These can be stored covered in the refrigerator for up to 6 days. They often get creamier when reheated.
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