Slow Cooker Banana Bread Oatmeal
I love making oatmeal in the slow cooker. It is one of those recipes that is easy to ruin but also easy to make.
The key to a good oatmeal in the slow cooker is using Steel Cut Oats. Steel Cut Oats are different from quick oats or old fashioned oats. Quick oats and old fashioned oats are specifically cut more to allow for faster cooking. Steel Cut Oats are only cut a couple of times and require longer cooking.
I have this habit of trying to keep bananas in the kitchen thinking my kids will eat a banana if they see them on the counter. Of course, what really happens is the bananas sit on the counter until they get dark enough that no one will eat them.
I never throw the bananas out. Once the bananas get too ripe, I remove the peels and put three bananas into a quart freezer bag. Three bananas is about what a recipe calls for and something I put just two bananas. I always mark the outside of the bags so I know what is in the bag.
You can freeze the bananas for 2-4 months but in this house, they get used pretty quickly for different recipes. Remove a bag, let it thaw and add it to a recipe.
The Slow Cooker Banana Bread Oatmeal cooks in 7 hours. Perfect for cooking overnight and eating in the morning. The aroma in the kitchen in the morning reminded me of my Grandma making banana bread.
Remember to remove the crock from the heating element once the oatmeal is cooked. If you leave the crock on the heating element, the oatmeal will continue to cook. Serve immediately topped with slices of fresh bananas and chopped nuts.
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