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Slow-Cooker Banana Bread Oatmeal (Gluten-Free, Vegan)
The perfect healthy, filling back to school breakfast for busy mornings or weekends.
5
from
5
votes
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Prep Time
5
minutes
mins
Cook Time
2
hours
hrs
Course
Breakfast, Brunch
Servings
4
Servings
Calories
271
kcal
Ingredients
1x
2x
3x
2
cups
unsweetened oat or almond milk
1
cup
old-fashioned oats
2
ripe bananas
2
Tablespoons
maple syrup
½
teaspoon
vanilla extract
1/4
cup
chopped walnuts
1/2
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
1/4
teaspoon
Kosher salt
Instructions
Spray a 2 quart slow-cooker with nonstick cooking spray.
Peel the bananas and mash them up into a puree. I like to do this on a plate or shallow, flat bottomed container to make this easier.
Combine all ingredients in the slow cooker and cover.
Cook cook on High for 1 to 1 ½ hours 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 if desired 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.
Nutrition
Calories:
271
kcal
Carbohydrates:
47
g
Protein:
6
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
1
g
Sodium:
205
mg
Potassium:
401
mg
Fiber:
5
g
Sugar:
23
g
Vitamin A:
286
IU
Vitamin C:
5
mg
Calcium:
207
mg
Iron:
2
mg
Keyword
banana, Banana Bread, oatmeal, oats
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