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Overnight Crockpot Banana Bread Oatmeal

Posted by: / Breakfasts, Oatmeal, Slow Cooker

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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. 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

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

Author: i heart eating
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: crock pot, oatmeal, overnight, slow cooker
Servings: 8
Overnight Crockpot Banana Bread Oatmeal
4.5 from 2 votes
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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

  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 per serving (1g)

Calories: 214kcal
Fat: 3g
Cholesterol: 1mg
Sodium: 58mg
Potassium: 241mg
Carbohydrates: 38g
Fiber: 5g
Sugar: 8g
Protein: 9g
Vitamin A: 3.7%
Vitamin C: 3.6%
Calcium: 15.5%
Iron: 10.5%

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  1. Just 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?

    Reply

    • I 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! =)

      Reply

  4. 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

    • 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

      • 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

        • 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! =)

  8. 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

  9. 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

    • 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

  10. 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

    • 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

  11. 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

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

    Reply

    • 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

  14. 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

    • 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