Slow Cooker Banana Bread Oatmeal Recipes

Steps:

• Reserve 1 banana for later use. Mash remaining banana; spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except nuts; mix well. Cover with lid.
• Cook on LOW 4 to 6 hours (or on HIGH 1-3/4 to 2-1/2 hours).
• Slice reserved banana. Stir oatmeal; spoon into serving bowls. Top with bananas and nuts.

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

Steps:

• In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
• Return to a boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
• Remove oatmeal from heat.
• Stir in mashed bananas and pecans.
• Spoon oatmeal into six cereal bowls.
• Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
• Tip: To toast pecans, spread evenly in shallow baking pan.
• Bake at 350°F 5 to 7 minutes or until light golden brown.
• Or, spread nuts evenly on microwave-safe plate.
• Microwave on HIGH 1 minute; stir.
• Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

Steps:

• In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
• Remove oatmeal from heat. Stir in mashed bananas and pecans.
• Spoon oatmeal into six cereal bowls.
• Top with yogurt, sliced bananas and pecan halves, if desired.

Steps:

• Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
• Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Steps:

• Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.