Just another oatmeal from Healthy Slow Cooking – A Vegan Slow Cooker Blog (That’s currently obsessed with steel cut oats.)
Banana Pudding is a Southern favorite with a bottom layer of vanilla wafers, topped with very ripe sliced bananas and topped with vanilla pudding. This oatmeal is much simpler but has the main flavors of banana combined with an intense vanilla flavor.
This week I’m using some almond milk. Really, I use whatever I have on hand and that was the next container in the fridge. In any of the recipes you can use rice, soy, coconut, almond, or other non-dairy milk of your choice. You can also use plain water if you want to save some calories. But remember that unsweetened non-dairy milks can have as little as 50 calories a cup and add some nutrition to your morning bowl o’ oats.
Slow Cooker Banana Pudding Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened Vanilla Blue Diamond Almond Breeze
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1 – 2 tablespoons sweetener
(I used agave)
- For serving: Vanilla So Delicious Coconut Yogurt and more fresh bananas
The night before: Spray your crock with some oil to help with clean up later. Add oats, almond milk, and vanilla. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener and mashed banana.
Top each serving with So Delicious Coconut Yogurt and more sliced bananas. If you have some vanilla wafers lying around crumble one on the top for an extra special morning treat.