Bananas Foster Slow Cooker Oatmeal
Do you love a lazy weekend? My favorite thing to do when I don’t have to work is literally nothing. I briefly left my house to go to the bar, but mostly sat around, played silly games on my computer, did some baking, and watched Star Trek with a beer or two. Aside from the laundry I had to force myself into late Sunday, it was a perfectly relaxing weekend.
An integral part to my weekends is a delicious breakfast. I never have time on weekdays (read: I like sleeping as long as possible) to make a real breakfast and clean up after myself, so I try to do it up on Saturday and Sunday. I threw this all together after the bar on Friday, which should tell you how easy this is. I rolled out of bed on Saturday to the delicious smell of this cooking and breakfast was ready and waiting – perfection!
I topped with some extra slices of fresh banana and some unsweetened almond milk. I’m kicking myself now for not having whipped cream ready. This breakfast is already decadent (but healthy!) and that would make for one extra decadent breakfast! The pictures definitely do not do this dish justice. Brown, lumpy oatmeal apparently does not photograph well!
- 1 c steel cut oats
- 1 c unsweetened almond milk
- 3 c water
- ¼ c brown sugar
- 1 + tbsp cinnamon (additional to taste. I go up to 1 tbsp + 1 tsp)
- 2 bananas
- If necessary, spray your slow cooker (crock pot) with nonstick spray.
- Add all ingredients to the slow cooker. Break the bananas up as you add them or with a spoon. Stir until well combined.
- Set on low and cook, covered, for about 8 hours.
- Uncover and stir well. The oatmeal will look very dark on top and may have an extra dark layer. Stir well. Some oatmeal may be stuck to the sides, scrape off and mix into rest of oatmeal (this oatmeal is still good, and in fact my favorite part).
- Top with additional bananas, more almond milk, chocolate chips, or any other toppings you desire.