Breakfast/ Kid Friendly/ Oatmeal/ Slow Cooker

Overnight Crockpot Banana Bread Oatmeal

Overnight Crockpot Banana Bread Oatmeal takes just a few minutes to prep, and then you wake up to a hot, healthy breakfast. A bowl of Overnight Crockpot Banana Bread Oatmeal next to a spoon, a banana, and a bowl of brown sugar

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.

A bowl of Overnight Crockpot Banana Bread Oatmeal topped with fresh banana slices and chopped pecans

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.

Overnight Crockpot Banana Bread Oatmeal

Just slice up a banana, throw on some brown sugar and nuts, and you have a yummy, healthy breakfast.

More crock pot oatmeal recipes!

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Overnight Crockpot Banana Bread Oatmeal
4 from 1 vote

Overnight Crockpot Banana Bread Oatmeal

Good-for-you breakfast that cooks while you sleep.

Course Breakfast
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 214 kcal
Author i heart eating


  • 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


  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.

Recipe Notes

*Nutrition facts are estimates.

Nutrition Facts
Overnight Crockpot Banana Bread Oatmeal
Amount Per Serving (1 g)
Calories 214 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 1mg 0%
Sodium 58mg 2%
Potassium 241mg 7%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 8g
Protein 9g 18%
Vitamin A 3.7%
Vitamin C 3.6%
Calcium 15.5%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    March 20, 2017 at 11:53 am

    Would rolled oats be a possible substitute for the steel cut oats?

    • Reply
      March 20, 2017 at 2:34 pm

      Unfortunately, no. The rolled oats break down too much during the extended cooking time, and you’d just be left with mush.

  • Reply
    December 23, 2016 at 6:42 am

    I’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?

    • Reply
      December 23, 2016 at 8:58 am

      One 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.

    • Reply
      December 3, 2017 at 8:31 pm

      Try agave nectar or raw honey

  • Reply
    August 6, 2016 at 10:50 pm

    Can I put the nuts in with all the other ingredients or does it have to be when its done?

    • Reply
      August 7, 2016 at 8:43 pm

      If 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.

  • Reply
    December 11, 2015 at 2:54 am

    I made this tonight and it was really funny and soupy almost like there was too much water. What did I do wrong?

    • Reply
      December 11, 2015 at 9:49 am

      Hmmm, mine is always really thick, so I’m not sure! Did you happen to use regular oats instead of steel cut oats?

      • Reply
        December 15, 2015 at 7:52 pm

        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?

        • Reply
          December 15, 2015 at 10:05 pm

          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! =)

  • Reply
    November 1, 2015 at 8:02 pm

    how much brown sugar ? No measurement.

    • Reply
      November 2, 2015 at 12:39 am

      Yes, there’s no measurement for the brown sugar. Just use the amount that you prefer to taste.

  • Reply
    October 8, 2015 at 12:41 am

    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 ❤️

    • Reply
      October 8, 2015 at 12:04 pm

      I’m so glad that you and your family enjoy the oatmeal! Thank you for taking the time to come back and leave a comment! =)

  • Reply
    Terri Hayes
    May 11, 2015 at 11:02 pm

    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.

    • Reply
      May 12, 2015 at 10:45 am

      What a great idea! Thank you so much for sharing it! =)

    • Reply
      November 14, 2016 at 12:25 pm

      I 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!

  • Reply
    April 29, 2015 at 9:42 am

    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?

    • Reply
      April 29, 2015 at 9:44 am

      Sorry, I made this last night not lady night.

    • Reply
      April 29, 2015 at 12:00 pm

      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.

  • Reply
    April 23, 2015 at 5:02 am

    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! :)

    • Reply
      April 24, 2015 at 11:42 pm

      I’m so glad that you liked it! =)

  • Reply
    April 16, 2015 at 6:49 pm

    This looks so yummy! Can’t wait to make it for my family. How many servings does it make?

    • Reply
      April 17, 2015 at 10:58 am

      Thanks! =) I’ve never measured it out for an exact serving amount, but it makes about 6-8 servings.

      • Reply
        April 17, 2015 at 2:25 pm

        Perfect. Thank you!

        • Reply
          April 17, 2015 at 4:25 pm

          Any time! =)

  • Reply
    March 28, 2015 at 10:46 am

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

    • Reply
      March 28, 2015 at 12:21 pm

      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.

  • Reply
    Annie @ Annie's Noms
    March 3, 2015 at 11:21 am

    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!

    • Reply
      March 3, 2015 at 8:00 pm

      Thanks so much! =)

  • Reply
    February 11, 2015 at 8:05 am

    If I don’t have evaporated milk can I use regular skim milk?

    • Reply
      February 11, 2015 at 9:52 am

      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.

      • Reply
        February 16, 2015 at 10:57 pm

        What about using full fat canned coconut milk?

        • Reply
          February 18, 2015 at 3:15 pm

          I’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.

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