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Slow Cooker Peanut Butter Banana Oatmeal - A Cozy, Hands-Off Breakfast

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups old-fashioned rolled oats (not quick or instant)
  • 4 cups milk (dairy or unsweetened non-dairy like almond, oat, or soy)
  • 2 ripe bananas, mashed (plus more for slicing on top, optional)
  • 1/3 cup creamy peanut butter (natural or regular)
  • 2–3 tablespoons maple syrup or honey, to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional but recommended)
  • 1/4 teaspoon fine sea salt
  • Optional toppings: sliced banana, chopped peanuts, cacao nibs, chocolate chips, chia seeds, a drizzle of maple syrup

Method
 

  1. Grease the slow cooker. Lightly coat the insert with butter or a neutral oil spray. This helps prevent sticking and makes cleanup easier.
  2. Mash the bananas. In a bowl, mash two ripe bananas until mostly smooth. A few small chunks are fine and add texture.
  3. Combine the wet ingredients. In the slow cooker, whisk together the milk, peanut butter, maple syrup (or honey), vanilla, cinnamon, and salt until the peanut butter is mostly dissolved.
  4. Stir in the oats and banana. Add the rolled oats and mashed banana. Stir well so everything is evenly distributed.
  5. Cook on Low for 2.5–3.5 hours, or on Warm overnight (6–8 hours) if your slow cooker has a reliable Warm setting. Oatmeal is done when thick, creamy, and the oats are tender.
  6. Stir and adjust. Give it a good stir. If it’s too thick, add a splash of milk to loosen it. Taste and add a touch more sweetener, cinnamon, or salt if needed.
  7. Serve warm. Spoon into bowls and top with sliced banana, chopped peanuts, or a drizzle of peanut butter or maple syrup.