I don't know about you - but I LOVE oatmeal. I truly eat it almost every morning. While my usual morning oatmeal recipe stays the same, I couldn't pass up this new delicious recipe! I haven't met a soul who doesn't like banana bread, so I cannot wait to try this one! PLUS, I know my kiddos will love it (banana everything is one of Z's favs!). 🍌 So I think I'm going to bust out the slow cooker this week and fill my house with the delicious smells of cinnamon and nutmeg.... 😍
3 cups water
4 cups unsweetened almond milk divided use
1 cup dry steel-cut oats
3 large ripe bananas mashed
6 Tbsp. ground flaxseed
1 tsp. ground cinnamon
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground nutmeg
¼ cup pure maple syrup
6 Tbsp. chopped raw walnuts
Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.
Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.
***See recipe linked below for more instructions on pressure cooker instructions.
Portion Fix Containers: 1 Purple, 1½ Yellow, ½ Blue, ½ Orange, ½ tsp.
2B Mindset Plate: Add a protein to make a great breakfast option.
Find more information about this new flavor on Beachbody's blog here.