Slow Cooker Banana Chia Oatmeal

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This recipe is my take on a recipe I found at, 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.


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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