This is one for the kids that don’t have time to eat at school… the day dreamers, and the ones who are burning off energy quicker than they can make it.
Classic banana and coconut flavours and sweetened with a little honey or maple syrup, you’ll be filling hungry tummies with cosiness in no time.
Dump the ingredients in your slow-cooker, set and forget on Sunday night, and wake up Monday morning in the knowledge that breakfasts are sorted for the week.
Healthy Breakfast | Vegan | Dairy Free | High Fibre | Nut Free | Vegetarian | Lactose Free | Soy Free | Sesame Free | Egg Free | Wheat Free | Freezable | Bulk Recipe
Preparation Time: 5mins
Cooking Time: 7-8hrs
1.5 cups steel cut oats
4 cups water
2 cups milk of choice (coconut milk is delicious for this recipe)
2 large mashed ripe bananas
3 tablespoons chia seeds
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
2 tbsp dessicated coconut, optional
For serving: Sliced banana, nut or peanut butter (if tolerated)maple syrup, extra coconut, cacao powder, pumpkin seeds, protein powder
- Place all of the ingredients except the toppings in the bottom of a 4-6 litre slow cooker and stir to combine:
- Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but still have a bit of bite.
- Remove the lid and stir to evenly combine the ingredients.
- Top with your favourite toppings
- Do not substitute quick cooking, instant, or rolled oats for this recipe
- These overnight oats can be refrigerated for up to 1 week or frozen for up to 2 months.
- To reheat, put your serve into a small saucepan with a few tablespoons of water or milk to thin, then stir over low heat until heated through.
Recipe by Bree Jenner – The Simple Lunchbox 2019