Slow Cooker Vegan Elvis Oatmeal
- Number of Servings: 3
Ingredients
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts1/2 cup steel-cut oats2 cups unsweetened coconut milk1 ripe banana(the riper it is the less extra sweetener you’ll need to use)2 tablespoons all natural peanut butter1 – 2 tablespoons sweetener (I used agave)For serving: crispy vegan bacon bits
The night before: Spray your crock with some oil to help with clean-up later. Add oats and coconut milk. 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.
In a separate bowl, mash the banana, peanut butter and agave together until a paste is formed. Mix this in with the oatmeal.
Stir in agave or other sweetener. Top each serving with 1 teaspoon to 1 tablespoon vegan bacon bits depending on how much salty you like with your sweet!
Serving Size: Makes 2-3 servings
In 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, peanut butter and agave together until a paste is formed. Mix this in with the oatmeal.
Stir in agave or other sweetener. Top each serving with 1 teaspoon to 1 tablespoon vegan bacon bits depending on how much salty you like with your sweet!
Serving Size: Makes 2-3 servings
Nutritional Info Amount Per Serving
- Calories: 295.1
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 130.5 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 4.4 g
- Protein: 8.4 g
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