Overnight Slow Cooker Steel Cut Oats
Wake up to creamy, hearty Overnight Slow Cooker Steel Cut Oats with ripe bananas and warm spices—an effortless, nutritious breakfast!
Servings: 4 servings
Ingredients
- 1.5 cups steel cut oats
- 4 cups water
- 2 cups milk any kind you like
- 2 large ripe bananas mashed
- 3 tablespoons ground flaxseed meal
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon freshly grated nutmeg
- 0.25 teaspoon kosher salt
For serving
- chopped toasted walnuts
- raisins
- chocolate chips
- maple syrup
- peanut butter
Instructions
- Start by mashing the ripe bananas in a mixing bowl until smooth. Measure out the steel cut oats, water, milk, ground flaxseed meal, vanilla extract, ground cinnamon, freshly grated nutmeg, and kosher salt.
- Add the steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt into your slow cooker. Stir everything together until well combined.
- Cover and set your slow cooker to low. Cook for about 7 to 8 hours overnight. The slow, gentle heat will transform the steel cut oats into a creamy, porridge-like consistency.
- In the morning, give the oats a good stir. If the texture is too thick for your liking, simply stir in a splash of milk or water. Serve warm topped with your favorite mix-ins like toasted walnuts, raisins, chocolate chips, or a drizzle of maple syrup.
Equipment
- Slow cooker (crockpot)
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden spoon or spatula
- Zester or microplane
- Serving bowls and spoons
Notes
- Test your slow cooker timing as models vary; 7-8 hours on low gives creamy oats.
- For dairy-free, substitute milk with almond, soy, or oat milk.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Add protein powder or peanut butter after cooking for extra nutrition.
- Sweeten naturally with extra mashed bananas or maple syrup at serving time.