Slow Cooker Oatmeal With Berries, Bananas, And Pecans Recipe

I’m sharing my Slow Cooker Oatmeal made with creamy oats, sweet bananas and berries and a touch of brown sugar and spices that’s ready in just one hour.

I kept telling myself this would fix our rushed mornings and it actually did. Creamy old fashioned rolled oats with sliced bananas somehow feel like a treat, but not over the top, and every spoonful changes a little with how ripe the fruit is.

Its quick too, just enough time for a coffee while it does its thing, and somehow my kids always want more. I even tag it under Slow Cooker Oatmeal and Breakfast Crockpot Recipes on the blog, since people love a breakfast that feels special but wont take forever.

Ingredients

• Rolled oats: hearty whole grain, high in fiber and slow carbs, keeps you full longer.
• Milk: adds creaminess and protein, boosts calcium, pick whole or almond for flavor change.
• Bananas: natural sweetness, potassium rich, soft texture that melds into the warm oats.
• Mixed berries: bright tartness, antioxidants and vitamin C, fresh or frozen both work great.
• Pecans: buttery crunch, healthy fats and some protein, sprinkle for texture and flavor contrast.
• Brown sugar: adds warm caramel sweetness, use modestly to keep breakfast balanced and not cloying.
• Cinnamon: warm spice that lifts sweetness, may help blood sugar control, small pinch goes far.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 4 cups milk (whole or unsweetened almond milk)
• 1 cup water
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced
• 1 1/2 cups mixed berries (fresh or frozen)
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter (optional)

How to Make this

1. Lightly grease the slow cooker insert with nonstick spray or a little butter so oats don’t stick, then pour in 4 cups milk and 1 cup water.

2. Stir in 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until mostly dissolved.

3. Add 2 cups old fashioned rolled oats and stir so they’re evenly distributed in the liquid.

4. Stir in 1 teaspoon vanilla extract, then scatter the 2 ripe bananas, sliced, and 1 1/2 cups mixed berries over the top; if berries are frozen no need to thaw them first.

5. Sprinkle about half of the 1/2 cup chopped pecans into the cooker and save the rest for topping later so you get some crunch.

6. Cover and cook on HIGH for 1 hour (or on LOW for 2 to 3 hours if you prefer to set it and forget it); about halfway through the hour give it a quick stir to prevent any sticking and to press fruit into the oats.

7. Check for creaminess at the 1 hour mark, if it’s too thick add a splash of milk and stir, if too thin cook another 5 to 10 minutes; when done turn off the slow cooker.

8. Stir in 2 tablespoons unsalted butter if using for extra richness, taste and add a little more brown sugar or cinnamon if you want it sweeter.

9. Serve warm topped with the reserved pecans and extra banana or berries if you like; leftovers keep in the fridge up to 4 days and reheat with a splash of milk to loosen.

Equipment Needed

1. Slow cooker (4 to 6 quart)
2. Liquid and dry measuring cups plus measuring spoons
3. Large mixing bowl
4. Wooden spoon or silicone spatula for stirring and scraping
5. Paring knife and cutting board for slicing bananas
6. Small bowl for holding chopped pecans and reserved toppings
7. Whisk or fork to help dissolve the brown sugar and cinnamon, it’ll do fine
8. Ladle or large serving spoon to dish the oatmeal
9. Oven mitts or thick kitchen towels for handling the hot lid and cooker

FAQ

Slow Cooker Oatmeal With Berries, Bananas, And Pecans Recipe Substitutions and Variations

• Rolled oats: swap with steel-cut oats for a nuttier, chewier bowl (cook longer and add about 1/2 to 1 cup extra liquid), or use quick oats for a softer, faster result (same liquid, watch the texture), or choose certified gluten-free rolled oats if needed.
• Milk: use unsweetened soy or oat milk 1:1 for similar creaminess, or coconut milk (light or dilute canned full-fat 1:1 with water) for a richer, slightly tropical flavor.
• Light brown sugar: replace with maple syrup or honey (about 3 tbsp for 1/4 cup brown sugar, and cut back a little on liquid), or use coconut sugar 1:1 for a less refined option.
• Chopped pecans: swap with walnuts or sliced almonds for similar crunch, use toasted pumpkin or sunflower seeds as a nut-free option, or stir in 1/2 cup granola at serving time for crispness instead.

Pro Tips

1) Use a slow cooker liner or spray the insert well so cleanup is way easier, also put the nuts in a dry skillet and toast them quickly till fragrant before adding them, they taste way better toasted.

2) For extra creamy oats mash one of the bananas really well into the milk before you start or pulse about half the cooked oats in a blender and fold them back in, that makes it silky without adding cream.

3) If you like brighter flavors add a little lemon or orange zest when you stir in the vanilla, it wakes up the berries and cuts the sweetness. A pinch of coarse salt on top just before serving also makes the fruit pop.

4) To make ahead or freeze: cool completely then portion into jars or freezer containers, thaw in the fridge overnight and reheat with a splash of milk. If reheating in the microwave start low and stir often so it heats evenly, and add any crunchy toppings right before serving so they dont get soggy.