Slow Cooker Banana Oatmeal

Wake up to a house that smells amazing and breakfast ready to be served with this hearty crockpot banana oatmeal!

4.50 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Calories: 287kcal

Author: Kita

Ingredients

2 tbsp unsalted butter
2 cups steel-cut oats
7 1/2 cups water
4 bananas mashed
1 cup walnuts
1/2 cup light brown sugar
1 tsp salt
1/4 tsp ground cinnamon

Instructions

Preheat the oven to 400 F and arrange the walnuts on a baking sheet in a single layer. Toast for 7 to 10 minutes, mixing once half way though. Allow to cool. Chop and set aside.
In a large skillet over medium heat, melt the butter. Add the oats and toast until golden and fragrant, about 2 minutes, stirring as needed. Transfer to a large slow cooker.
Pour in the water, bananas, walnuts (though, I saved a few for topping), brown sugar, salt, and cinnamon. Stir, cover and let cook for 4 to 6 hours on low.
If serving right out of the crock pot - let sit for 10 minutes. Store up to 4 days in containers in the fridge.

Notes

Slow Cooker Revolution

I bumped up the cinnamon on this recipe to 1/2 teas. Also, since I store these in individual containers for the week, you can reheat with a little added sugar and milk if needed.

Nutrition