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