Slow Cooker Hummingbird Cake Oatmeal
Ingredients
- 1/ c
- country choice organic steel cut oats
- 2 c
- coconut milk, unsweetened
- 1/2 c
- minced pineapple (fresh, frozen or canned)
- 1 tsp
- vanilla extract
- 1/2 tsp
- cinnamon
- 1 medium
- banana (the riper it is the less extra sweetener you will need)
- 1/2 c
- vanilla so delicious coconut yogurt
- 1/4 c
- chopped pineapple
- 1 Tbsp
- chopped pecans
How to Make Slow Cooker Hummingbird Cake Oatmeal
- 1the night before: spray crock pot with some oil to help with clean up later. add oats, pineapple, cinnamon, and coconut milk. cook on low over night 7-9 hours.
- 2you can mix the icing topping ingredients now and store in the fridge over night.
- 3in the morning: stir your oatmeal well. it may seem watery at the top but if stirred it should become a more uniform consistency. in a separate bowl mash the banana and mix it and the nuts in with the oatmeal.
- 4top each serving with the icing topping and top with extra pineapple if desired.
About Slow Cooker Hummingbird Cake Oatmeal
Course/Dish: Other Breakfast
Other Tags: Quick & Easy, For Kids
