Overnight Crockpot Banana Bread Oatmeal takes just a few minutes to prep, and then you wake up to a hot, healthy breakfast. 
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.
The great thing about slow cooker oatmeal is that you can let your crock pot cook it while you sleep, and then, it’s ready in the morning.
Just slice up a banana, throw on some brown sugar and nuts, and you have a yummy, healthy breakfast.
More crock pot oatmeal recipes!
- Overnight Crock Pot Carrot Cake Oatmeal
- Slow Cooker Overnight Pecan Pie Oatmeal Recipe
- Overnight Crock Pot German Chocolate Oatmeal
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Overnight Crockpot Banana Bread Oatmeal
Ingredients
- 2 cups steel cut oats
- 6 cups water
- 12 oz. can evaporated skim milk
- 1 cup mashed banana
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Brown sugar
- Sliced bananas
- Chopped pecans or walnuts
Instructions
- Grease slow cooker.
- In a large bowl, stir together oats, water, milk, banana, cinnamon, and nutmeg.
- Pour into slow cooker.
- Cover, and cook on low for 6-8 hours.
- To serve, top (in order) with brown sugar, sliced bananas, and chopped nuts.
Holly says
March 26, 2019 at 4:45 pmSuper yum! I made this for breakfast for the week and even had some for dinner tonight as a quick meal while my husband was out of town. I am enjoying this recipe very much, thank you!
Kate says
March 26, 2019 at 6:53 pmI’m so glad to hear that! One of my favorite things about this oatmeal is that is reheats well. =) Thanks for taking the time to comment!
Dorothy says
March 3, 2019 at 11:07 pmHi Kate:
I have a problem with the texture of cooked oats. Just can’t stomach them. Trying to find a recipe for Banana Bread made with steel-cut-quick oats. Could you help me out?
Dorothy
Kate says
March 4, 2019 at 10:02 amHi, Dorothy! Have you tried using toasted oats instead? The only recipe that I found was this one that uses steel cuts oats in the streusel – recipe here.
Chelsi says
November 30, 2018 at 12:39 pmJust curious what size crockpot this fills? I’m looking to make breakfast for about 14 people. Could this easily be doubled in one crockpot? And have you ever tried gluten free steel cut oats?
Kate says
November 30, 2018 at 12:47 pmI use a 2 quart crock pot, and it’s full. I think you could easily double the recipe in a larger crock pot. I have! I haven’t noticed any difference in the way that the oatmeal comes out when using gf vs non-gf oats. Hope that helps! =)
Linda says
October 5, 2018 at 9:56 amWonderful oatmeal recipe! Thank you!
Kate says
October 5, 2018 at 9:59 amThank you! I’m so glad that you like it! And thanks for coming back to comment! =)
Li says
March 20, 2017 at 11:53 amWould rolled oats be a possible substitute for the steel cut oats?
Kate says
March 20, 2017 at 2:34 pmUnfortunately, no. The rolled oats break down too much during the extended cooking time, and you’d just be left with mush.
Roxy says
December 23, 2016 at 6:42 amI’m a single person so I made this recipe and cut all ingredients in half. Came out good. Not too think. Not really runny. Didn’t have much burnt oatmeal like other.
I’m trying to figure out What To add To make it a bit sweeter but still healthy. I made about 1.5c in my bowl of oatmeal and prob added little under 1/4c dark brown sugar but it’s still not sweet. Any suggestions?
Kate says
December 23, 2016 at 8:58 amOne thing that I’ve found is that if you add the sugar to the cooked oatmeal, you get more bang for your buck. I find that I have to add quite a bit more sugar if I add the sugar before it cooks to make it taste as sweet.
You also could try adding a drizzle of honey to the finished oatmeal. Honey is 4x sweeter than sugar and has some good benefits to it.
Ruth says
December 3, 2017 at 8:31 pmTry agave nectar or raw honey
Jennifer says
August 6, 2016 at 10:50 pmCan I put the nuts in with all the other ingredients or does it have to be when its done?
Kate says
August 7, 2016 at 8:43 pmIf you put the nuts in while the oatmeal cooks, they will soften. I like to add them at the end so that they stay crunchy.
Maddie says
December 11, 2015 at 2:54 amI made this tonight and it was really funny and soupy almost like there was too much water. What did I do wrong?
Kate says
December 11, 2015 at 9:49 amHmmm, mine is always really thick, so I’m not sure! Did you happen to use regular oats instead of steel cut oats?
Maddie says
December 15, 2015 at 7:52 pmI 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?
Kate says
December 15, 2015 at 10:05 pmI’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! =)
Lisa says
November 1, 2015 at 8:02 pmhow much brown sugar ? No measurement.
Kate says
November 2, 2015 at 12:39 amYes, there’s no measurement for the brown sugar. Just use the amount that you prefer to taste.
Briana says
October 8, 2015 at 12:41 amThis 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 ❤️
Kate says
October 8, 2015 at 12:04 pmI’m so glad that you and your family enjoy the oatmeal! Thank you for taking the time to come back and leave a comment! =)
Terri Hayes says
May 11, 2015 at 11:02 pmIf 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.
Kate says
May 12, 2015 at 10:45 amWhat a great idea! Thank you so much for sharing it! =)
Ora says
November 14, 2016 at 12:25 pmI like this recommendation… I have always found that I lost a lot of oatmeal cause it would stick to the side… Now to see if my large measuring cup fits in my slow cooker!!! Thanks for this comment!
Tawnia says
April 29, 2015 at 9:42 amI 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?
Tawnia says
April 29, 2015 at 9:44 amSorry, I made this last night not lady night.
Kate says
April 29, 2015 at 12:00 pmI’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.
Ora says
April 23, 2015 at 5:02 amI 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! :)
Kate says
April 24, 2015 at 11:42 pmI’m so glad that you liked it! =)
Jen says
April 16, 2015 at 6:49 pmThis looks so yummy! Can’t wait to make it for my family. How many servings does it make?
Kate says
April 17, 2015 at 10:58 amThanks! =) I’ve never measured it out for an exact serving amount, but it makes about 6-8 servings.
Jen says
April 17, 2015 at 2:25 pmPerfect. Thank you!
Kate says
April 17, 2015 at 4:25 pmAny time! =)
sandra says
March 28, 2015 at 10:46 amWill almond or organic soy milk work also? I don’t believe in animal milk and some people are lactose intolerant.
Kate says
March 28, 2015 at 12:21 pmThe 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.
Annie @ Annie's Noms says
March 3, 2015 at 11:21 amLOVE 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!
Kate says
March 3, 2015 at 8:00 pmThanks so much! =)
Stephanie says
February 11, 2015 at 8:05 amIf I don’t have evaporated milk can I use regular skim milk?
Kate says
February 11, 2015 at 9:52 amI’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.
Heather says
February 16, 2015 at 10:57 pmWhat about using full fat canned coconut milk?
Kate says
February 18, 2015 at 3:15 pmI’ve used lite coconut milk in another overnight oatmeal recipe, and it worked really well. I haven’t tried full fat, but I would guess that it would work, too.