Wednesday, April 25, 2012
Overnight Slow Cooker Banana Coconut Steel Cut Oats
This recipe was my first attempt at making slow cooker steel cut oats. I loved the flavors but wasn't crazy about the consistency. I put the slow cooker on "keep warm" but after 8 hours it was still crusty/almost burnt on the bottom. The first problem was I didn't coat the bottom with non-stick spray like the directions say and when I got up to nurse in the middle of the night, I should have stirred it up a bit.
2 medium ripe bananas, sliced (approx. 2 cups)
2 (14 oz) cans light coconut milk (Trader Joes carries)
1/2 cup water
1 cup steel cut oats
2 tablespoons brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 tablespoon ground flax seed (optional)
1/4 teaspoon salt
Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.