Description
A warm, comforting breakfast made effortlessly in your slow cooker. Packed with fiber, antioxidants, and healthy fats, this oatmeal is creamy, naturally sweetened, and topped with fresh berries, bananas, and crunchy pecans for the perfect texture contrast.
Ingredients
Scale
For the Crust:
- For the oatmeal base:
- 1 cup steel-cut oats
- 3 cups water
- 1 cup almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- For toppings:
- 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 banana, sliced
- 1/4 cup chopped pecans
- 1 tablespoon maple syrup (optional)
- 1 teaspoon chia seeds (optional)
Instructions
1. Prepare the Crust:
- 1. Lightly grease the inside of your slow cooker with cooking spray or a small amount of oil.
- 2. In the slow cooker, combine steel-cut oats, water, almond milk, vanilla extract, cinnamon, salt, and mashed banana. Stir well.
- 3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Do not open the lid during cooking.
- 4. Once cooking is complete, stir the oatmeal. It will thicken upon standing.
- 5. Serve warm, topped with fresh berries, banana slices, pecans, and a drizzle of maple syrup if desired.
- 6. For meal prep, divide into containers and reheat with a splash of milk when ready to eat.
Notes
• For a vegan version, ensure almond milk and maple syrup are used. • Leftovers keep refrigerated for up to 4 days. • Add toppings just before serving to maintain texture. • Double the recipe for a crowd—adjust slow cooker size accordingly.