Recipe: Slow Cooker Oatmeal with Coconut, Banana and Almonds

SLOW COOKER OATMEAL WITH
COCONUT, BANANA AND ALMONDS

Laura Keogh: "My slow cooker used to live in my appliance blind spot. That is, until I was introduced to this life-saving morning recipe. What better reason to start dating your slow cooker again than the ease of waking up to a warm pot of oatmeal? The coconut and almond milks give these oats a creamy texture and the flavor trifecta of caramelized brown sugar, bananas and cinnamon is sweetly satisfying. In other words, oatmeal ecstasy."



Cook Time: 8 hours

2 bananas, divided use
1 1/4 cups steel-cut oats, uncooked
1 (15 oz) can light coconut milk
1 1/2 cups almond milk
3/4 cup water
2 Tbsp coconut sugar or brown sugar
1 Tbsp ground white chia seeds (optional)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
Salt
FOR SERVING:
1/4 cup whole almonds
Shredded unsweetened coconut, for garnish

Slice one of the bananas. Combine the banana slices, oats, coconut and almond milks, 3/4 cup water, sugar, chia seeds, vanilla, cinnamon, ginger and salt in a slow cooker. Give it all a stir.

Cover crock pot and cook on low for 8 hours.

Serve topped with the freshly sliced banana, almonds and shredded coconut.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: How to Feed a Family by Laura Keogh and Ceri Marsh