I love bananas. Probably because they have such a high sugar content compared to other fruits, and I think they are starchy. I love a good starch. I love them most when they have brown spots. I’ve never met anyone else who prefers brown spots on their bananas, but they are the sweetest then. I will rarely eat a yellow banana and I will certainly never eat a green banana (shiver). 

 

I have cut out a lot of refined sugar, but not all. I have however cut sugar substitutes out of my diet completely. Which has been a little hard when it comes to my morning oatmeal. A little bit of fruit usually helps. I try to avoid agave nectar or pure maple syrup that early because even though it’s natural, it’s still more sugar than I need. And so this recipe was born. It’s delicious and tastes like banana bread. It makes the house smell so good, which is alway a perk. 

 

I love Bob’s Red Mill Gluten-Free Steel Cut Oats. Don’t be fooled by the price and the size of this bag. There are 15 servings in a bag and when I use this recipe it bulks it up and I can get 5 instead of the suggested 4 servings. I also use Bob’s Red Mill Chia Seeds in this recipe as well. It’s a great brand with wholesome ingredients. I have no trouble finding their products around me. The 3 grocery stores I shop at most often all carry a wide variety of their products. If you have trouble finding them, use their store locator. 

 

 

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Slow Cooker Banana Bread Oatmeal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Ingredients
  • 4 cups of water
  • 1 cup of Bob’s Red Mill Steel Cut Oats
  • ¼ cup of chia seeds
  • 2 small, ripe bananas, quartered
  • 1 tsp – 1 tbsp of cinnamon (depending on how much you like cinnamon, I use a tablespoon)
  • 1 tbsp of pure vanilla extract
  • ¼ tsp of sea salt

Instructions
  1. Combine all ingredients in a slow cooker and set on high for 3 hours (longer if you like a softer consistency).
  2. Stir occasionally, it will stick too much to the sides if you do not.
  3. Once the oats are cooked, use a potato masher to smash the bananas in smaller chunks.
  4. Serve immediately or let cool and store in the fridge for up to one week. This also freezes very well!

Nutrition Information
Serving size: ⅕ of recipe Calories: 230 Fat: 6g Carbohydrates: 38g Sugar: 5.4g Fiber: 10g Protein: 8.5g

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