Slow Cooker Banana & Coconut Milk Steel-Cut Oatmeal

By SewingDragonfly

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.