This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola…
You all fell in love with my Slow-Cooker Banana Bread Oatmeal I shared last month, so I couldn’t possibly keep this Fall twist a secret any longer. A perfect breakfast for kids, or really anyone looking for a delicious, healthy and hearty start to their day, especially with the abundance of apples this time of year.
This simple recipe is so easy to make that it can be set and forgotten – come back in 1-2 hours and enjoy a warming apple pie inspired breakfast that’s ideal for getting through back-to-school season. It’s also great if you’re short on time, as it keeps well in the fridge over night – just reheat and enjoy a warm breakfast on those trudge out of bed early mornings.
A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!
Who’s ready for breakfast?
Watch Me Make My Slow-Cooker Apple Pie Oatmeal
How To Make My Slow-Cooker Apple Pie Oatmeal
Step 1. Spray slow-cooker with nonstick cooking spray.
Step 2. Combine all ingredients in the slow cooker and cover.
Step 3. Cook on high for 1 to 1 ½ hours or until liquid is absorbed and oatmeal is tender.
Step 4. Spoon into bowls, drizzle with more maple syrup and cinnamon if desired and serve.
Step 5. Enjoy!
What Else Can I Use?
- You can use any apples you have on hand
- Use sugar or coconut sugar instead of maple syrup
- Use more maple syrup if you want it sweeter, this is moderately sweet
- Oatmeal can be enjoyed in so many ways so I encourage you to be creative and experiment with different flavor combinations
This Slow-Cooker Apple Pie Oatmeal is special because:
Takes 5 minutes to put together and and is ready in 1-2 hours.
Great for before work/school and if you have guests.
It can be doubled in a large slow cooker and keeps well for up to a week.
More Recipes For Apple Picking Season?
If you make my Slow-Cooker Apple Pie Oatmeal, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Slow-Cooker Apple Pie Oatmeal
- 2 cups unsweetened oat or almond milk
- 1 cup old-fashioned oats
- 2 tablespoons ground flaxseed
- 1 large, sweet, tart apple Fuji, Pink Lady
- 2 Tablespoons maple syrup
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/4 teaspoon Kosher salt
- Spray a 2 quart slow-cooker with nonstick cooking spray.
- Combine all ingredients in the slow cooker and cover.
- Cook on High for 1 to 1 ½ ours or until liquid is absorbed and oatmeal is tender. You can also cook on low for about 2-3 hours.
- Spoon into bowls, drizzle with more maple syrup and cinnamon and serve.
- This will keep in the refrigerator for up to a week. When reheating in the microwave, add a bit of water to achieve a soft consistency.
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
It’s officially time to add a new recipe to your breakfast rotation. This slow-cooker banana bread oatmeal is a sweet and healthy way to start your day, and the best part is it only takes 5 minutes to prepare. It’s downright simple to make, but it tastes (and smells) like fresh home baked banana bread. In fact, it makes the whole house smell like banana bread… Anyone else feeling nostalgic?
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.
I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!
Okay, back to the subject at hand.
Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.
How To Make Meal Prep Banana Chia Pudding
Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.
Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.
Step 3. Add mashed banana and stir again.
Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.
Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.
What Else Can I Use?
- I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
- I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
- Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
- You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
- I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
- These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.
This Banana Chia Pudding is Special Because:
It takes 5 minutes of hands-on preparation time
This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.
It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.
Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.
Be Sure To Check Out These Other Healthy Breakfast Recipes:
If you make this Meal Prep Banana Chia Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)krhashmore
- 5 glass jar containers (or one large container)
- 2 1/2 cups unsweetened vanilla almond milk
- 10 tbsp chia seeds
- 3 ripe bananas, peeled and mashed
- 5 tsp monkfruit sweetener or maple syrup
- 1/4 tsp Kosher salt
- Fruit, toasted nuts, and/or coconut (for topping) optional
- In a large bowl, combine chia seeds, milk, Monkfruit or maple syrup, and salt and stir.
- Let mixture sit at room temperature for 10 minutes, then stir again. This will break up any clumps that have started to form as the chia starts to gel.
- Add mashed banana and salt to the pudding mixture and mix together well.
- Cover the bowl and refrigerate for at least two hours and up to overnight.
- Once the pudding has firmed up, divide between five jars for your weekday breakfasts or leave in the bowl if your prefer.
- Top with fruit, nuts, and/or toasted coconut before serving and enjoy!
How fun as these little cuties? I am all about easy, healthy meal prep for the week and these are perfect for that. They also take all of 5 minutes to get in the oven, so are great when having people over for breakfast or…