Overnight Crockpot Banana Bread Oatmeal

My daughter was just about to get married. Her wedding was in a few days and the family was pouring into town! Our house was filled to the brim with extended family. I did love seeing everyone but oh my goodness it was chaotic as heck! Every time I turned around there was a person right in your face! I don’t think that I have ever had that many people staying at my home before!

I do have t say that I enjoyed it quite a bit. I was a little stressed out because I knew that I was going to have to feed all of these people. But I did think of that before everyone came over. I mean I had to plan so that I could go grocery shopping. I’m glad that I did plan ahead of time because there would have been no time for me to go to the store to buy food!

I planned a nice hearty breakfast every morning. All I can say is that I had breakfast cooking in the crock pot every night before I went to bed. It was the easy and smart thing to do. One of the things that I loved making the most was this banana bread oatmeal dish in the crock pot. It smelt so amazing to wake up to and was a huge hit among the entire family! I have made it a few times just for my family since that time.


  • 4 cups almond milk (or regular milk)
  • 2 medium ripe bananas, mashed
  • 1 teaspoon McCormick’s ground cinnamon
  • 2 teaspoons McCormick’s vanilla extract
  • 1/4 cup agave nectar (or more to taste)
  • 1 cup steel-cut oats
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup semisweet mini chocolate chips (optional)

In a greased 3-qt crockpot, combine almond milk, mashed banana, cinnamon, vanilla, agave, and oats. Cover and cook on low 7 hours until oatmeal is creamy and soft.
Just before serving, stir in toasted pecans and cranberries and chocolate chips if using. Enjoy oatmeal hot with milk

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