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Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal

Weight Watchers 6 points


2medium ripe bananas, sliced (approx. 2 cups)
2(14 oz) cans light coconut milk*
1/2cup water
1cup steel cut oats
2tablespoons brown sugar
1 to 1/2tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
1/2teaspoon cinnamon
1/4teaspoon nutmeg
1/2teaspoon vanilla
1tablespoon ground flax seed
1/4teaspoon salt
Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter


1.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.
2.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.
3.Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.