Coconut, bananas, and oatmeal, OH MY!! And guess what – this really isn’t all that unhealthy either (as long as you don’t go too nutz-o with yummy toppings…which might actually be worth the calories if you ask me). This is one of those really simple breakfasts that easy for a crowd, or yourself, I won’t judge you. We’re talking, throw everything in the slow cooker, give it a good stir, turn that puppy on low for 8 hours, and BAM: Breakfast! This is even fun group food because everyone can make it their own!! Lay out toasted coconut, sliced bananas, chopped nuts (maybe peanuts or macadamia nuts), maple syrup, coconut milk, maybe some peanut butter (we always put peanut butter in our oatmeal when I was a kid…am I the only one that really enjoys this??) and the list goes on! Slumber party!
So this is goooood. Creamy, banana-y….delicious! You will honestly feel like you’re eating something really bad for you, but this has got fiber, protein, potassium, the whole bit. And I KNOW I’ve mentioned this before, do not, do NOT use fat free coconut milk (the stuff is gross and flavorless) – low-fat is decent and still less fattening than full fat. If you’re looking to indulge, by all means, get full-fat!!
What are you waiting for?!? Invite some friends over for a slumber party and serve them this party in a bowl for breakfast – you won’t even lose sleep or miss out on any party action prepping it! WIN!
- 2 medium ripe bananas, sliced (approx. 2 cups)
- 2 (14 oz) cans light coconut milk*
- 1/2 cup water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for 7 hours (it is going to look NASTY when its done and before you stir it – have no fear!!). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Recipe from The Yummy Life