Banana Bread Slow-Cooker Oatmeal

Banana Bread Slow-Cooker Oatmeal | This simple recipe for slow-cooker oatmeal is perfect for making a big batch to eat throughout the week. It's a healthy mid-morning snack or breakfast and tastes delicious eaten hot or cold. Slow-cooker oatmeal is one of my meal-planning musts! Every Sunday I make a batch of this banana bread slow-cooker oatmeal (or pumpkin oatmeal! Or cherry vanilla oatmeal!). It’s incredibly creamy, and reheats perfectly throughout the week for a mid-morning snack that keeps me full till lunch.

Banana Bread Slow-Cooker Oatmeal Ingredients You start with just a few ingredients that you probably already have on hand: bananas (mashed), cinnamon, almond milk (or your favorite non-dairy milk), and oatmeal! Optional: I add in a 1/4 tsp. ground cardamom because I love the light floral taste it brings to this recipe.

Usually I would prefer that the bananas be a bit more ripe than those pictured above (speckled bananas are sweeter and easier for your body to digest), but it’s what I had at the time. First, spray the slow cooker with cooking spray, or coat it with a little bit of coconut oil to keep the oatmeal from sticking.

Banana Bread Slow-Cooker Oatmeal in the Crock Pot

Just dump all the ingredients into your slow cooker (I reserve 1.5 tsp. vanilla extract and 2 tbsp. maple syrup for stirring in at the end, but you could do it now if you wanted to) and watch it bubble up and become a creamy snack or breakfast that you can eat all week!

Banana Bread Slow-Cooker Oatmeal Recipe

Banana Slow Cooker Oatmeal
Prep time
Cook time
Total time
This recipe can be done in so many ways! Pumpkin slow-cooker oatmeal, cherry-vanilla slow-cooker oatmeal, the possibilities are endless and delicious.
Recipe type: Gluten Free, Dairy Free, Vegan, Vegetarian
Cuisine: Breakfast
Serves: 6 servings
  • 2 cups oatmeal
  • 3 cups liquid (water or dairy-free milk*)
  • 2 bananas, sliced or mashed
  • 1 t. ground cinnamon
  • ¼ t. ground cardamom
  • 2 T. maple syrup
  • 1.5 t. vanilla extract
  1. Dump all your ingredients, or just the first five, into the slow cooker.
  2. Stir.
  3. Cover and cook for 1.5 hours on high, or on low 3 hours stirring every half hour.
  4. If you reserved the vanilla and maple syrup, stir in when the oatmeal has reached your desired consistency.
*I use a combination of almond milk and water. Usually 3 cups almond milk and 1 cup water.
Slow cookers vary greatly for the time it takes per recipe. Mine happens to be extremely hot, so my slow cooker oatmeal cooks very fast. Depending on your slow cooker, yours could take anywhere from 1-4 hours on high.
The first time you try slow cooker oatmeal, simply cook and check every 30 minutes (and more often near the end) until it reaches your desired consistency.

The fun part is adding your mix-ins when it’s ready to eat! I usually add a teaspoon of maple syrup + a few tablespoons of almond milk. Some other ideas …

Chia seeds
Chopped Walnuts or Pecans
Additional Maple Syrup or Honey (a teaspoon is the perfect amount per serving!)
Mini Chocolate Chips
Strawberry Chia Seed Jam (strawberry-banana slow cooker oatmeal!)
Nut Butter (+ Jam = PB&J slow cooker oatmeal!)

This recipe for banana bread slow-cooker oatmeal usually lasts me about six days. I typically divide it out once it has cooled and then I can grab it in the morning as I run out the door to work. It reheats beautifully in the microwave, and then I just stir in a bit of almond milk, some chia, and a teaspoon of maple syrup.

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