Banana Blueberry Steel Cut Oatmeal in the Slow Cooker

The perfect make-ahead breakfast, so your morning's a cinch!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 297

Author Kim

1 cup steel cut oats gluten-free, if needed
2 ripe bananas sliced or mashed (depending on your preference)
1-2 cups fresh or frozen blueberries I used 2 cups frozen
2 cups water
2 cups milk I used unsweetened vanilla almond milk
2 tablespoons honey or maple syrup
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
Optional garnishes: chopped nuts nut butter, fresh or dried fruit, granola, shredded coconut, honey, additional milk

Combine all ingredients in a slow cooker and cook on low for 5-8 hours, depending on the texture of oats that you prefer.
Give oatmeal a good stir before serving. Scoop out 1-1.5 cups and add preferred garnish.
Store in a sealed container in the fridge for about a week. Warm leftover oatmeal for about 2 minutes in the microwave and add a splash of milk for desired consistency. Enjoy!

Make this recipe once and eat all week! It stores well in the fridge and reheats nicely.