When nothing but something sweet will do, try some Hummingbird Cake Oatmeal. This is an old Southern cake favorite that has pineapple, banana, and pecans in the cake and is topped with a cream cheese icing. Obviously there’s no dairy in my oatmeal. Instead the icing we use is made from Vanilla So Delicious Coconut Yogurt, minced pineapple and some extra pecans.
The oatmeal base is creamy from the mashed banana and coconut milk. Plus you get bites of pineapple and crunchy pecan bits in every bite. It’s been one of my favorites out of all of them so far. I’m a Southern girl and sometimes (like now) it shows!
In my “Love Your Oatmeal Celebration” I’ve found that adding vanilla extract to oatmeal really gives it a cake batter and/or pudding taste. However, with all the fruit and the sweetened yogurt in this oatmeal, I didn’t need to use any extra sweetener.
I shared this at Pennywise Platter Thursday.
Serves: 2 or 3
- ½ cup Country Choice Organic steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- ½ cup minced pineapple (fresh, frozen, or canned)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 ripe banana (the riper it is the less extra sweetener you'll need to use)
- 2 tablespoon chopped pecans
- ½ cup Vanilla So Delicious Coconut Yogurt
- ¼ cup chopped pineapple
- 1 tablespoon chopped pecans
- Spray your crock with some oil to help with clean up later.
- Add oats, pineapple, cinnamon, and So Delicious Coconut Milk.
- Cook on low over night (7 to 9 hours). You can mix the icing topping ingredients now and store in the fridge overnight.
- 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 and mix it and the nuts in with the oatmeal.
- Top each serving with the icing topping and top with extra pineapple if desired.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS