Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups steel-cut oats 3 cups water 3 cups unsweetened almond milk (or your favorite plant milk) 1 – 2 ripe bananas (about 3/4 – 1 cup), mashed 1/4 cup pure maple syrup 1 1/2 teaspoons cinnamon 1 teaspoon vanilla extract or vanilla powder pinch of mineral salt Optional toppings chopped walnuts, almonds or pecans banana slices or fresh berries goji berries or toasted coconut

Preparation

• Instructions Grease bowl: Lightly grease the sides of the insert with oil. This will keep the mixture from sticking to the sides, but can be optional. Slow cooker: In a 4 – 6 quart crock pot, place oats, water, milk, mashed banana, maple syrup, cinnamon, vanilla and pinch of salt, stir to mix, cover and cook on low for 3 – 5 hours, or up to 8 hours for overnight. If you can, it does help to stir 2 -3 times during cooking, but is not necessary. Cool down: Once done, give a good stir, and let cool a bit. Oats will thicken upon standing. Add a tad extra non-dairy milk or water as needed to create desired consistency. Adding more liquid will create a creamier consistency. Serve: Spoon into individual serving bowls and top with any of the optional toppings of choice. Drizzle a little non-dairy milk over top if you like. Serves 4 – 6 Store: Leftovers can be stored in an airtight container in the refrigerator for 5 – days. Can be reheated with a little milk or water on the stove top over low, or in the microwave for a minute or two.