• 1 1/4 c. Steel Cut Oats (Gluten-Free, if desired)
  • 2 1/2 c. Vanilla Almond Milk (or coconut milk)
  • 1 tsp. Vanilla Extract
  • ¼ tsp. Coarse Salt
  • 1/3 c. Creamy Peanut or Almond Butter
  • 2 Extra Ripe Bananas, sliced (the browner, the better!)
  • 1 T. Honey
  • 1 T. Coconut Palm Sugar (or brown sugar)

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Elvis would be crooning if he woke up to this hearty and delicious Slow Cooker Gluten-Free Peanut Butter Banana Oatmeal!  (You can decide if you want to add some bacon!)

  1. Place oats, almond milk, vanilla, salt and peanut butter or nut butter in a 3-quart slow cooker and mix well.
  2. Arrange banana slices over top the ingredients in the crock.
  3. Drizzle honey and sprinkle sugar on top.
  4. Cover and Cook on HIGH for 1 hour, then let heat on WARM overnight, up to 8 hours. (Note: originally, I had been cooking this on LOW for 8 hours but found that depending on what slow cooker I used, this was far too long.  I have had success with this method (1 hr high, overnight on warm) for overnight cooking in several slow cookers. If you don’t have overnight, cook the oatmeal for up to 4 hours on LOW.
  5. Serve with shaved coconut or with a sprinkling of chocolate chips, if desired.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”




Bananan Oatmeal


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