Banana Coconut Slow Cooker Oatmeal
This week has been a challenge. We are going on Day 4 of no air conditioning and the only saving grace is that Alabama has had unusually cool weather for late June – mostly due to a rainy pattern. Thank goodness for the rain, but with the rain comes the humidity. So, I’m typing this with fans organized in strategic patterns to maximize cross-ventilation, my hair is levitating a few inches off my head, and even Stanley-the-cat is choosing not to sit on our laps. So, less work in the morning is just what the doctored ordered this week. Fingers crossed the new unit will be ready tomorrow and we can enjoy the weekend in a more palatable environment. In the meantime, I’m just going to be over here enjoying this new slow cooker oatmeal recipe, complete with bananas, coconut water, coconut sugar, and other delicious goodies.
Use approximately 3 times the amount of liquid as steel cut oats. It seems like quite a bit, but they will soak it up with a vengeance. If your bananas are particularly large, you can use slightly less liquid.
Stretch your dollar a little...
If you’re familiar with the vegan summer berry shortcake I made a few weeks ago, you’ll note that I used coconut milk for the whipped cream. To separate the fat from the water, I let it sit in the fridge overnight and skimmed the fat off the top, reserving the water for later. I used the remaining water in this recipe. Combined with the coconut sugar, the oatmeal has a nice little tropical flavor. However, I would also suggest using the coconut milk in its entirety (if you don’t need the fat separated from the water) to really get the coconut infusion.
Notes about the Oatmeal Ingredients
- I should note that coconut sugar is technically better for you than white, refined sugar, but not a superfood. There is no proof (as of yet) that it is better for diabetics, or those sensitive to sugar.
- However, it is less refined and contains trace amount of nutrients not found in other sugars; primarily, iron, zinc, calcium, and potassium.
- I really like the color, flavor, and aromas – we just make sure to use a small amount in the main recipe and sweeten with more healthful alternatives (like Stevia extract) if we need any additional sweetness.
- Don’t forget that vanilla extract adds a subtle sweet flavor to dishes – even coffee!
- You need to use steel cut oats for this recipe – other oats will fall apart during the lengthy cooking time.
Slow Cooker Oatmeal: Banana Coconut
- 3 bananas, mashed
- 1 ½ cups steel cut oats
- 1 ½ cups coconut water
- 1 ½ cups soy milk or milk of your choice
- 1 cup water
- ¼ cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- banana slices for topping
- cacao nibs for topping
- sweetener of your choice for serving, if desired
- Spray slow cooker with non-stick cooking spray of your choice.
- Mash bananas well to ensure even cooking.
- Combine all ingredients in slow cooker and set to the lowest setting (8 - 12 hours), depending upon when you are going to bed and waking in the morning.
- Serve with bananas, extra sweetener (like Stevia extract, if desired), cacao nibs, or other fruit of your choosing.
- If the oatmeal is too dry, add milk or water to rehydrate to your desired consistency.
What toppings would you prefer to use? A little chocolate with cacao nibs, coconut shavings, nuts? I hope this slow cooker oatmeal recipe will be a new favorite of yours for the summer and save you a little extra time in the morning. 😉
Until next time, cheers to your #hearthhealthhappiness!