Description
If you’re looking for a breakfast solution that is both effortless and satisfying, this Vegan Slow Cooker Oatmeal Crockpot Recipe is your answer. Imagine waking up to the enticing aroma of cinnamon and vanilla wafting through your home, while you enjoy a creamy bowl of oatmeal packed with nutrients. This recipe combines steel-cut oats, mashed banana, and almond milk, creating a warm and hearty meal that keeps you full throughout the morning. Whether you’re busy during the week or enjoying a relaxed weekend, this hands-off cooking method means you can set it and forget it. Plus, with endless topping options like fresh fruits, nuts, and sweeteners, each bowl can be uniquely customized to suit your taste.
Ingredients
- 1 cup steel cut oats
- 2 cups water
- 2 cups unsweetened almond milk
- 1 cup mashed banana
- Pinch salt
Instructions
- In a heat-resistant bowl or small casserole dish, combine steel cut oats, water, almond milk, mashed banana, and salt. Mix well.
- Choose between two cooking methods: Water Bath Method: Place the bowl in the slow cooker filled halfway with hot water. Cook on low for 4-5 hours. Direct Method: Spray the slow cooker bowl with cooking spray; mix ingredients directly in the slow cooker and cook on low for 4-5 hours.
- Once ready, serve in bowls and add desired toppings.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For a creamier texture, add more liquid or cook longer. Experiment with different plant milks or toppings to keep breakfast exciting. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.