Slow Cooker Hummingbird Cake Oatmeal – An Oatmeal Cure for the Monday Blues

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.

Slow Cooker Hummingbird Cake Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
Ingredients
  • 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
'icing' topping
  • ½ cup Vanilla So Delicious Coconut Yogurt
  • ¼ cup chopped pineapple
  • 1 tablespoon chopped pecans
Instructions
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add oats, pineapple, cinnamon, and So Delicious Coconut Milk.
  3. Cook on low over night (7 to 9 hours). You can mix the icing topping ingredients now and store in the fridge overnight.
In the morning:
  1. 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.
  2. 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

Comments

  1. says

    Haha! You really got me with this one! When I first saw the photo, I thought, oatmeal with corn? (But I knew it couldn’t be!) So I started guessing what fruit that might be before scrolling down to read the text, and I guessed mangoes instead of pineapple. Now that I see the full ingredients list, I’m thinking, WOW! that sounds SO delicious! But I’m curious: is that just your camera playing funny tricks, or is there something else in there that makes it such a pretty color of pink? Like strawberry So Delicious coconut milk yogurt?

    • Kathy Hester (geekypoet) says

      It’s the camera and the fact I overslept. (I missed the best lighting outside.) I also edited it through a program online. Hopefully I’ll get some better pics this week!

      But now that you mentioned corn I may have to add it to my oatmeals-to-make list! I think I’ve had a dessert or two with it, I’ll have to research it.

  2. Carol says

    Sounds delicious! When do you add the 2 tablespoons of pecans to the oatmeal? Are they added before cooking or stirred in with the mashed banana in the morning?

    • says

      We just tried baked oatmeal last week and evoenrye was a fan. I didn’t use any apples (hehe) though.I’m in total agreement with you that cold overnight oats are the best way to eat oatmeal.

  3. Raye W says

    My husband is diabetic, and pineapple is one of the rare fruits his doctor said to avoid. I wonder if I substitute peaches would it still be as good? I’ve found coconut and yogurt he can have, so I can manage everything else.

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