Slow Cooker Banana Bread Oatmeal
The perfect healthy, filling back to school breakfast for busy mornings or weekends.
Servings: 6 Servings
Ingredients
- 2 cups unsweetened oat or almond milk
- 1 cup old-fashioned oats
- 2 ripe bananas
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ 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.
Video
Nutrition
Calories: 181kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 137mg | Potassium: 267mg | Fiber: 3g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg
