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Banana Bread Oatmeal

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. 



5.0 from 1 reviews
Slow Cooker Banana Bread Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 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
  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



  • This comes at a perfect time! I have a small slow cooker and a couple super ripe bananas! That breakfast sounds delicious and filling!

  • […] my Banana Bread Oatmeal was such a hit, I set out to create a strawberry version. I have very fond memories of strawberry […]

  • I was wondering if I could sub soy milk for the water. Not a fan of oatmeal made with water, the texture is much creamier with soy milk.

    • Hi Christine, yes you can or unsweetened almond milk. I would try doing half the liquid in milk and the other half in water but I’m the opposite of you, I’m not a fan of when oats are cooked in anything but water typically!

  • Delicious!! I added a teaspoon of honey to my serving to add a bit of sweetness.

    • Perfect!

  • I’m going to try this today, but I’m going to add a bit of brown sugar for sweetness :)

    • Maple syrup and dates work well too :)

  • This sounds delicious. Does it keep well in the fridge? My kids eat early and I don’t think I can wake up at 4am to get this going and then occasionally stir it. Maybe if I made it the night before?

    Also, would lining the crock pot with silver foil help with the sticking (and therefore eliminate the need to have to stir it)?


    • Yep, it keeps well in the fridge and the freezer. As long as you give it a good stir before turning the crock pot on you should be okay.

  • Defiantly going to try this. My preschooler can’t seem to get enough oatmeal. I think I will add dates and pecans to it though.

    • Great! Try some pure maple syrup too to sweeten it up a bit :)


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