Back to School Slow Cooker Oats

One of the many challenges that comes with back to school time is getting into a morning routine.  Getting everyone up, dressed, fed, and out the door can be quite a task, especially after a long relaxing summer.   When it comes to weekday breakfasts, the easier the better!  That is why we love breakfasts that you can prep the night before, like this delicious steel cut oatmeal with bananas.  It is so simple and hardy, but the best part is that when you wake up in the morning your meal is all ready!

 

Ingredients

• 1 cup Quaker Steel Cut Oats
• 1 cup banana chips
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 3 cups whole milk
• Finely chopped walnuts for topping
• Banana, sliced

Instructions

1. Grease slow cooker or use a slow cooker liner.
2. Pour 1 cup Quaker Steel Cut Oats into slow cooker and add 1 cup banana chips, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 3 cups whole milk. Stir to combine.
3. Put the lid on your slow cooker and cook on low for 3 hours. I always make sure to set my timer, so I don't forget about it!
4. Stir and turn the temp down to warm. Keep the lid on the slow cooker and allow to cook overnight or about 6-8 hours.
5. In the morning, give the oatmeal a good stir and taste it to make sure it is to your liking. Adjust the flavor as needed. If it is too dry, add warm milk until it is the consistency you prefer. Serve with chopped walnuts, banana slices, and a sprinkling of cinnamon. Enjoy!

 {recipe and image via}