Slow Cooker Banana Chai Steel Cut Oatmeal
I originally planned on posting this yesterday (Monday) but um, trying to find an apartment in San Francisco is like trying to find a coconut water in the Cincinnati airport (impossible, because I spent 20 minutes trying to do so about an hour ago). It’s 2014 – EVERYWHERE should have coconut water. Would it kill one shop to have one bottle of coconut water? Every airport is terrible except the Delta terminal at LGA and the Minneapolis airport as a whole. Rant over. Hopefully I have a home when I move next week. Stay tuned.
Other things I am bad at besides finding an apartment, dealing with stress and being an adult involve making my own banana bread. I keep trying to perfect a banana bread recipe but I can’t. It’s because I do dumb stuff like throw in other produce that is about to go bad (so guilty of adding spinach to everything… but it IS delicious in my Banana and Fig Chocolate Chip Muffins). I’ve just had a bananas amount of over-ripe bananas lately… finally I gave up on banana bread and decided to put them in oatmeal. I’m so glad I did.
This is a perfect added sugar free oatmeal base to add lots of toppings in, especially since it is so low calorie. Add lots of nut butter (Nuttzo is really great in this oatmeal), more fruit and my favorite… yogurt! I think I eat more Greek yogurt than the entire country of Greece combined. Oh by the way, this is gluten free, vegan and added sugar free so unless you’re crazy and don’t eat oatmeal, this recipe is for everyone!
I also realized this luckily fits into the Recipe Redux theme for the month… spooky spices. I don’t even know why I have ground clove but I do. I always see chai recipes but never have chai tea (which is a lie, I just don’t know how to cook with tea) so I looked at the chai tea box and mixed together all the spices that were in it. Win.
- 2 bananas, sliced
- 1 cup steel cut oatmeal
- 5 cups water
- 2 tsp vanilla
- 2 tsp chai mix (see below)
- ⅛ tsp Pink Himalyan Sea Salt
- 1 tbsp cinnamon
- 2 tsp ginger
- 2 tsp ground clove
- 2 tsp cardamom
- Place all ingredients in slow cooker and stir well.
- Turn slow cooker on low and cook 6-7 hours until all water is absorbed.
- Serve immediately or store leftovers in refrigerator and reheat as needed.
Chat with me:
How do you use over ripe bananas? What are you bad at? Will you come be an adult for me so I don’t have to be one?