Slow Cooker Banana Hazelnut Torte Oatmeal

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Slow Cooker Banana Hazelnut Torte Oatmeal

4.1 of 5 (28)

Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 278.8

Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 20.2 mg
Total Carbs: 46.6 g
Dietary Fiber: 7.5 g
Protein: 6.1 g

View full nutritional breakdown of Slow Cooker Banana Hazelnut Torte Oatmeal calories by ingredient

Introduction

This tastes like a cake I had almost 20 years ago. The banana and chocolate go perfectly with the flavor of the hazelnuts. This is a really simple oatmeal to throw together before you go to bed. You can toast the nuts the night before or in the morning. This tastes like a cake I had almost 20 years ago. The banana and chocolate go perfectly with the flavor of the hazelnuts. This is a really simple oatmeal to throw together before you go to bed. You can toast the nuts the night before or in the morning.

Number of Servings: 3

Ingredients

**This recipe uses a smaller slow cooker, 1 1/2 to 2 quarts

1/2 cup steel-cut oats

2 cups Unsweetened So Delicious Coconut Milk

1 teaspoon vanilla extract

1 banana, mashed

1 – 2 tablespoons sweetener (I used agave)

For serving: chopped toasted hazelnuts and chopped vegan chocolate chips

Tips

Love this recipe? Check out Kathy Hester's cookbook OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from This Humble, Heart-Healthy Grain for more fun ways to spice up your oats!

Directions

The night before: Spray your crock with some oil to help with clean-up later. Add oats, milk, and vanilla. Cook on low overnight (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top, but if stirred, it should become a more uniform consistency. Stir in sweetener and mashed banana.

Top each serving with hazelnuts, chopped chocolate chips and more sliced bananas, if desired.

Serving Size: Makes 2-3 servings