This recipe is really simply and simply delicious! It’s even a little on the healthier side too. I like to add the almond milk in, but if you are not an almond milk fan then just use the regular milk that your family likes. This is just what I enjoy. I will say that everyone that tried this breakfast dish really loved how it was cooked. I don’t think they noticed if there was almond milk in it or not! All they knew was that it tasted good and they wanted more of it! Try this out for your family or if you are having people come into town. It makes a ton!
Check out what our friends from Whole And Heavenly Oven have to say about this:
“Creamy homemade steel-cut oatmeal that cooks low ‘n’ slow for hours in the crockpot and loaded with banana bread flavors! The best way to start the day.”
The best way to wake up in the morning is to the smell of delicious food!
Ingredients
- 4 cups almond milk (or regular milk)
- 2 medium ripe bananas, mashed
- 1 teaspoon McCormick’s ground cinnamon
- 2 teaspoons McCormick’s vanilla extract
- 1/4 cup agave nectar (or more to taste)
- 1 cup steel-cut oats
- 1/4 cup chopped pecans, toasted
- 1/4 cup dried cranberries (optional)
- 1/4 cup semisweet mini chocolate chips (optional)
Instructions
- In a greased 3-qt crockpot, combine almond milk, mashed banana, cinnamon, vanilla, agave, and oats. Cover and cook on low 7 hours until oatmeal is creamy and soft.
- Just before serving, stir in toasted pecans and cranberries and chocolate chips if using. Enjoy oatmeal hot with milk!
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Quick Tip: Add some blueberries in for more yummy flavor.
Thanks again to Whole And Heavenly Oven for this amazing recipe.
