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Banana Nut Slow-Cooker Oats


· 1 ½ Cups Steel Cut Oats

· 4 Cups Water

· 2 Cups Almond milk 

· 2 Large Ripe Bananas, mashed

· 3 Tablespoons Chia Seeds

· 2 Teaspoons Pure Vanilla Extract

· 1 ½ Teaspoons Cinnamon

· ½ Teaspoons Nutmeg


· Toasted Walnuts, chopped

· Banana Slices

· Raisins

· Peanut Butter

· Coconut


1. Place all ingredients (Steel Cut Oats, Water, Almond Milk, Mashed Bananas, Chia Seeds, Vanilla, Cinnamon, and Nutmeg,) into a 4-to-6-quart slow cooker and stir to combine.

2. Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew.

3. Remove cover and stir to evenly combine the ingredients. 

4. Enjoy warm with desired toppings.

**Banana Nut Slow-Cooker Oats can be refrigerated for up to 1 week or frozen for up to 2 months. To reheat, top desired amount with a few tablespoons of Water or Almond Milk, then warm in the microwave or in a small saucepan until hot. If the Oatmeal is frozen, let thaw overnight in the refrigerator first.

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