Slow Cooker Oatmeal

Happy New Year everyone! I was looking through my recent posts trying to find something good for you all and was completely mortified that I haven't shared this one yet. Hands down, thee greatest breakfast to prep on a Sunday for your work week. It's so simple, it's almost comical. Like why would you not make this? Everyone starts off the new year wanting to be healthy and this is loaded with bananas, blueberries, and oats. It tastes so great and smells amazing. When I'm at work warming this up in the microwave I always get asked what are you making. After I tell them, they want me to email them the recipe as soon as I get back to my desk. So please, try this one out. You can obviously use as much fruit as you want, but do not take out the bananas. These guys literally melt down and make this oatmeal super creamy and delicious.

Serves 6


Cooking spray

2 large bananas (very ripe), cut into 1/2" thick slices

2 c. blueberries

1 c. quick-cooking oats

1/4 c. chopped pecans

1/2 tsp. cinnamon

Pinch of salt

1 c. canned light coconut milk

3 T. honey

1 tsp. vanilla extract

1/4 c. sweetened shredded coconut (I omitted this)


Coat the bottom of a slow cooker with cooking spray. Arrange the banana slices in a single layer on the bottome. Top with half of the blueberries.

In a medium bowl, combine the oats, 2 T. of the pecans, cinnamon and salt.

In a seperate bowl, whisk together the coconut milk, honey and vanilla. Pour the liquid mixture over the oats, stir well, and pour into the slow cooker. Sprinkle the remaining 1 c. of blueberries, the remaining 2 T. pecans, and the coconut over the top (if you are using).

Cover and cook on low for 2 to 2 1/2 hours, until the oatmeal is cooked through. Then seperate into individual containers.

To re-heat just add about 1/2 c. of almond milk and warm in the microwave for 2 minutes.

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