Slow Cooker Banana Bread Oatmeal has all of the flavor of a luscious slice of banana bread, without the oily fat (or the extra smear of butter on top). Cinnamon, nutmeg, and three whole bananas give it an authentic “baked-in” taste.
Ground flax seeds give it extra nuttiness and a boost of fiber and omega-3s. And the best part: This recipe cooks overnight and is ready to eat when you wake up!
Prep Time – 10 mins
Cook Time – 8 hrs
Total Time – 8 hrs 10 mins
Servings – 6 servings, about 3/4 cup each
Calories – 326 kcal
Author – Beachbody
Ingredients
• 3 cups water
• 4 cups unsweetened almond milk divided use
• 1 cup dry steel-cut oats
• 3 large ripe bananas mashed
• 6 Tbsp. ground flaxseed
• 1 tsp. ground cinnamon
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground nutmeg
• ¼ cup pure maple syrup
• 6 Tbsp. chopped raw walnuts
Instructions
1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.
2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.
Recipe Notes
To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:
• Lightly coat inside of 6-quart Instant Pot with nonstick cooking spray.
• Add 2 cups water, 1 cup almond milk oats, bananas, flaxseed, cinnamon, salt, and nutmeg.
• Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes. (Cook for 12 to 13 minutes for creamy oatmeal.)
• Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
• Evenly top each serving with remaining almond milk, maple syrup, and walnuts.
Container Equivalents
1 Purple
1½ Yellow
½ Blue
½ Orange
½ tsp.
2B Mindset Plate It!
Add a protein to make a great breakfast option.
From <https://www.beachbodyondemand.com/blog/slow-cooker-banana-bread-oatmeal>