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Creamy banana oatmeal topped with crushed graham crackers in a bowl.

Crockpot Banana Oatmeal With Whole Bananas

Whole bananas cook overnight with steel-cut oats, brown sugar and warm spices. Mash them into the oatmeal in the morning for banana bread flavor without slicing or mashing before cooking.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Servings: 6
Calories: 227kcal
Author: Megan Porta

Equipment

Ingredients

  • 1 cup steel-cut oats
  • 4 cups water
  • 3-4 ripe bananas peeled and left whole
  • 1/4 cup brown sugar plus more for finishing if desired
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 Tbsp salted butter cut into 3-4 pieces
  • 1 tsp vanilla extract
  • Milk or cream for serving

Optional Toppings

  • Granola or cinnamon streusel
  • Chopped pecans or walnuts
  • Maple syrup
  • Fresh banana slices

Instructions

  • Coat the inside of a Crockpot with nonstick cooking spray.
  • Add the steel-cut oats and water directly to the Crockpot. Stir briefly to combine.
    1 cup steel-cut oats, 4 cups water
  • Lay the whole peeled bananas over the oatmeal mixture.
    3-4 ripe bananas
  • In a small bowl, combine the brown sugar, cinnamon, nutmeg and salt. Sprinkle the mixture evenly over the bananas.
    1/4 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp salt
  • Distribute the butter pieces over the tops of the bananas.
    2 Tbsp salted butter
  • Cover and cook on Low for 7 hours.
  • During the final 10 to 15 minutes, sprinkle a little additional brown sugar over the bananas, if desired. Replace the lid and finish cooking.
    1/4 cup brown sugar
  • Use a potato masher to mash the softened bananas directly into the oatmeal. A fork or sturdy spoon will also work.
  • Stir in the vanilla. Add milk or cream until the oatmeal reaches your preferred consistency.
    1 tsp vanilla extract, Milk or cream
  • Spoon into bowls and add your favorite toppings.
    Granola or cinnamon streusel, Chopped pecans or walnuts, Maple syrup, Fresh banana slices

Notes

  • Use regular steel-cut oats. This cooking time and liquid ratio were tested with regular steel-cut oats, not rolled, instant or quick-cooking varieties.
  • Choose ripe bananas for the sweetest flavor. Peel them, but leave them whole before cooking.
  • Slow cookers vary. Seven hours on low produced creamy oatmeal in my test. Check for tender oats and dry edges the first time you make it.
  • Mash to your preference. Mash thoroughly for banana throughout or leave a few soft pieces for texture.
  • Adjust after mashing. Stir in the vanilla, then add milk or cream a little at a time. The oatmeal thickens as it sits.
  • Extra brown sugar is optional. Sprinkle it over the bananas during the final 10 to 15 minutes, or adjust the sweetness when serving.
  • Store leftovers covered in the refrigerator for 3 to 4 days. Reheat with a splash of milk or water to loosen.
    Mash the bananas and stir everything together before adding milk or cream. The oatmeal thickens as it sits, so adjust the consistency just before serving.

Nutrition

Calories: 227kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 235mg | Potassium: 227mg | Fiber: 5g | Sugar: 16g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
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