Overnight Crockpot Banana Bread Oatmeal

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Overnight Crockpot Banana Bread Oatmeal takes just a few minutes to prep, and then you wake up to a hot, healthy breakfast. Overnight Crockpot Banana Bread Oatmeal Follow Me on Pinterest

It’s that time of year, and back to school means busy mornings. When I was in school, it seemed like there was never enough time for breakfast. I usually just grabbed whatever was handy or ate something on the way out the door.

I wish that I had known about overnight recipes back then! This Overnight Crockpot Banana Bread Oatmeal just takes a few minutes to throw together at night. Let your crock pot cook it while you sleep, and then, it’s ready in the morning (affiliate link). Just slice up a banana, throw on some brown sugar and nuts, and you have a yummy, healthy breakfast.

Overnight Crockpot Banana Bread Oatmeal
 
Ingredients
  • 2 c. steel cut oats
  • 6 c. water
  • 1 (12 oz.) can evaporated skim milk
  • 1 c. mashed banana
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • Brown sugar
  • Sliced bananas
  • Chopped pecans or walnuts
Instructions
  1. Grease slow cooker.
  2. In a large bowl, stir together oats, water, milk, banana, cinnamon, and nutmeg.
  3. Pour into slow cooker.
  4. Cover, and cook on low for 6-8 hours.
  5. To serve, top (in order) with brown sugar, sliced bananas, and chopped nuts.

Overnight Crockpot Banana Bread Oatmeal Follow Me on Pinterest Overnight Crockpot Banana Bread Oatmeal Follow Me on Pinterest

 

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Comments

      • Maddie says

        I did use instant oatmeal I realized. Could I still make this? Maybe keep it on warm?

        Also, is there a way to make this in a glass bowl inside the crockpot? Do I need to add water to the bottom?

        • says

          I’ve never made instant oatmeal in the crock pot. I saw a recipe the other day for something that kept the slow cooker on warm the whole time to keep from overcooking it, so maybe that would work for your instant oats? I’ve also never used a glass bowl in my slow cooker. If you give it a try, please let me know how it works out. Good luck! =)

  1. Briana says

    This is one of our family favorites! My “non-breakfast eating” husband even makes sure he gets a bowl before work! Now if only I could find a Pyrex bowl that would fit in my cooker…
    I also have my husband turn it to warm about 6 hours in. By the time my son and I get up (around hour #8) it’s perfect for him! Solid enough for a 2 yr old to scoop it :) I usually add a bit of milk to it too. So good ❤️

  2. Terri Hayes says

    If you find that the oatmeal is overcooked by morning, try placing all ingredients in a large pyrex measuring cup. Place the measuring cup in the slow cooker, and add boiling water to about halfway up the pyrex measuring cup, to create a hot water bath. Your oatmeal won’t scorch, and clean-up is much easier.

  3. Tawnia says

    I made this lady night. The oatmeal does taste good but it does not taste like banana bread. And the oatmeal always ends up over cooked and goopy. Any suggestions?

    • says

      I’m sorry that you don’t think that it has a banana bread taste to it. Wattage on slow cookers can vary, so if it’s ending up overcooked, you may need to decrease the cooking time. Could you tell me more about how it’s goopy? I think of runny, but I’m not sure how it could be overcooked and runny.

  4. Ora says

    I was a lot apprehensive when I decided to make this… But waking up this morning to the smell of this oatmeal cooking was amazing!!!! I just had a little taste of it and with the brown sugar and the nuts I think it will be amazing!!! I had done a previous slowcooker oatmeal recipe that did not turn too well!

    Thank you for the recipe! :)

  5. sandra says

    Will almond or organic soy milk work also? I don’t believe in animal milk and some people are lactose intolerant.

    • says

      The reason that I call for evaporated milk is because it can stand up to cooking over a long period of time without curdling or separating. I have used canned coconut milk (lite is fine) in the crock pot, and it works well.

      I use refrigerated almond, cashew, and coconut milk in a variety of recipes; however, I haven’t tried them in a recipe like this, so I can’t say how they would work.

  6. says

    LOVE this recipe!! I’m loving oats for breakfast at the moment and I’m always looking for new recipes to switch things up – going to have to try these! Although, I’m fairly sure I’ll be picking at them all day, so they’ll probably be gone by breakfast!
    Annie @ Annie’s Noms recently posted…Funky Lunchbox Makeover!My Profile

    • says

      I’m sorry, but I wouldn’t. The reason that I use evaporated milk is because it can stand up to the hours of cooking without curdling or separating. Regular milk just doesn’t usually stand up well in the crock pot for long periods.

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