I have an annual summer tradition that my children don’t much like. Beginning exactly two weeks before school starts back, I enforce school-year bedtimes and wake times. I believe it makes the transition from summer vacation to school days much easier. They believe it’s unfair. But they begrudgingly go along with it.
I’ve decided to make mornings sweeter during this year’s transition period by preparing sweet and nutty oatmeal overnight in my slow cooker. Oats are chock-full of dietary fiber. In fact, they contain more than any other grain. And they are well known for their cholesterol-lowering properties which means they boost heart health.
Slow cooker oatmeal with bananas and nuts
Total time
- 1 cup rolled oats
- 1 ripe banana, mashed
- ¼ cup chopped walnuts
- 2 cups milk
- 2 cups water
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- Place all ingredients in a slow cooker. Stir to combine.
- Cook on low for 8 hours.
- Stir the oatmeal to mix well, and serve warm.
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