Slow Cooker Banana Chia Oatmeal

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This recipe is my take on a recipe I found at thelemonbowl.com, which blew my mind! As I’ve mentioned before, I’ve never been one for a sweet breakfast, and certainly not Oatmeal, which is how this Savoury Breakfast Oatmeal Risotto was birthed. But when this recipe pointed out the obvious fact that I could prepare my oatmeal the night before, and have an aromatic hot breakfast waiting for me upon rising, I was sold! Anything in the slow cooker is awesome, especially in the Fall/Winter, am I right?!

I doubled the recipe and simmered the leftovers on low the next day, with a little more almond milk.

Ingredients: (6-8 servings)

2 cups steel cut oats

3 very ripe bananas, mashed

1/4 cup chia seeds

4 cups almond milk

4 cups water

1/4 cup flax meal

4 tsp cinnamon

2 tsp vanilla

1 tsp nutmeg

1 tsp sea salt

To garnish: chopped walnuts, flax oil, maple syrup, more almond milk, banana slices, pomegranate seeds or berries.

Method:

Place all ingredients in your slow cooker and stir until well combined. Turn to low and cook for 8 hours overnight. I put mine on at 11pm and it was perfect at 7am.

In the morning, stir the oatmeal and serve with toppings of your choice.

**There will probably be a bit of a ‘crust’ on the bottom. Apparently this can be prevented by placing a glass bowl inside your slow cooker , with a water bat underneath, to make clean up easier. If I’m honest, I kinda like the crusty bits on the bottom, and anything left on the bottom came clean after soaking in hot water.

Dig in!

– The Vegan Project –

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