Steel cut oats cook overnight with bananas, walnuts and spices to create a healthy, make-ahead breakfast that will be waiting for you in the morning.
If I had to offer one secret when it comes to reaching weight loss or healthy living goals it would be to start every day with a healthy breakfast. Of course, you’ve heard it 100 times but I also know that it isn’t so easy for everyone. People often tell me they don’t have time to make breakfast or they aren’t hungry first thing in the morning.
Listen up, friends. You must make eating breakfast a part of your daily routine. If you aren’t hungry in the morning, that likely means your metabolism isn’t running at it’s highest potential. Even if you just start with a piece of fruit or a slice of whole grain toast, try to eat something within an hour of waking up.
Breakfast literally means “breaking the fast”. You haven’t eaten in close to 12 hours and your body needs a balanced meal to get going again! If you start eating breakfast, your body will begin to crave it when you wake up. Hunger is a sign of your metabolism functioning and the higher the metabolism, the more calories you burn throughout the day – even when you’re sitting on your bum playing on Pinterest.
And for those of you who claim not to have time in the morning, I’ve taken that excuse out of the pile! Take five minutes the night before to throw together this slow cooker banana nut oatmeal and you will wake up to delicious aromas of bananas, walnuts and spices. Since the slow cooker will keep it warm, everyone can help themselves in the morning regardless of their schedule. Easy as pie…er…oats.
Your spoon is waiting.
Place all ingredients in a slow cooker and stir until well combined.
Cook overnight on Low for 8 hours.
In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.
Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.
Serving Size: 1 cup
For easier clean-up and to avoid the slight "crusty" residue inside the slow cooker, place all ingredients in a glass bowl that fits into the slow cooker then add enough water to fill the lower half of the slow cooker. Cover and cook on low for 6 to 8 hours.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Want more healthy breakfast ideas? Pin with me!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.