Welcome to day 5 of love your oatmeal week! I thought since it’s Friday I need to shake things up a little and make something slightly wacky and unexpected. If Elvis had been a vegan this is how he would have started the day. This is a play on his favorite sandwich – a grilled peanut butter, banana, and bacon sandwich. It’s creamy, sweet, peanutty, and has a touch of smokiness and salt. Not bad for an end of the week breakfast.
There are tons of vegan bacon you can use. I used Frontier’s Organic Bac’uns. They are relatively low in salt ( 1 tablespoon has about 120 mg). If you don’t have anything like this on hand, or just want to make your soy-free, you can use a pinch of smoked salt instead, or even a few drops liquid smoke and a pinch of salt.
Try to listen to Elvis on Pandora while your eating it. Later you can do the Friday dance in your blue suede shoes. Happy Friday!
Slow Cooker Elvis 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 So Delicious Coconut Milk
- 1 ripe banana
(the riper it is the less extra sweetener you’ll need to use)
- 2 tablespoons all natural peanut butter
- 1 – 2 tablespoons sweetener (I used agave)
- For serving: crispy vegan bacon bits
The night before: Spray your crock with some oil to help with clean up later. Add oats and So Delicious Coconut Milk. 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.
In a separate bowl mash the banana, peanut butter, and agave together until a paste is formed. Mix this in with the oatmeal.
Stir in agave or other sweetener. Top each serving with 1 teaspoon to 1 tablespoon vegan bacon bits depending on how much salty you like with your sweet..
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS