Welcome to just another day/week of the Love Your Oatmeal Celebration! I think my friends and family may be starting to wonder when the oatmeal obsession will lose its sparkle for me. They are also enjoying the results, so I doubt that they’ll complain to me about it.
One of my favorite desserts since I was little is banana pudding. It’s a Southern favorite with a bottom layer of vanilla wafers, topped with very ripe sliced bananas and topped with vanilla pudding. This oatmeal is much simpler but has the main flavors of banana combined with an intense vanilla flavor.
This week I’m using some almond milk. Really, I use whatever I have on hand and that was the next container in the fridge. In any of the recipes you can use rice, soy, coconut, almond, or other non-dairy milk of your choice. You can also use plain water if you want to save some calories. But remember that unsweetened non-dairy milks can have as little as 50 calories a cup and add some nutrition to your morning bowl o’ oats.
Slow Cooker Banana Pudding 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 vanilla nondairy milk
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1 – 2 tablespoons sweetener
(I used agave)
- For serving: nondairy yogurt and more fresh bananas
The night before: Spray your crock with some oil to help with clean up later. Add oats, almond milk, and vanilla. Cook on low overnight (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. Stir in sweetener and mashed banana.
Top each serving with yogurt and more sliced bananas. If you have some vanilla wafers lying around crumble one on the top for an extra special morning treat.