Slow Cooker Banana & Coconut Milk Steel-Cut Oatmeal
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 medium ripe bananas, sliced (approx. 2 cups)
- 2 (14 oz) cans light coconut milk**
- 1/2 cup water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter
- Find coconut milk in the Asian aisle of your grocery store.
Details
Servings 7
Preparation
Step 1
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker.
Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired.
Store leftovers in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
You'll also love
- Chorizo stuffed Jalapeno with... 0/5 (0 Votes)
- Paula Deen's Peach Ice Cream 3.4/5 (5 Votes)
- Fig-Jalapeno Jam 3.1/5 (18 Votes)
- Coconut Rice Crispy Cookies 0/5 (0 Votes)
- Chocolate Chip Banana Lactation... 0/5 (0 Votes)
- Coconut Pancakes - WW PointsPlus 7 5/5 (1 Votes)
Review this recipe