One Pot Week: Slow Cooker Peanut Butter and Banana Sandwich Oatmeal - Sweet Potato Chronicles

One Pot Week: Slow Cooker Peanut Butter and Banana Sandwich Oatmeal

One lazy, hot sum­mer morn­ing this past August I was sit­ting with our cot­tage neigh­bours, Paul and Lizzie, on their deck dis­cussing break­fast. It's usu­ally what we did in the late morn­ing, just after the day's break­fast, we talked about break­fast. (Gosh, it's why I miss sum­mer so much because you have those day's when you can spend enor­mous amounts of time dis­cussing what to eat, and it can be your biggest con­cern in a day.) On this par­tic­u­lar morn­ing, as we all nursed our third cups of cof­fee, we started to name all the things we liked to add to oat­meal. Paul told Scar­lett the story of how, when his three chil­dren were young, they came up with the name "lit­tle bear" for each item mixed into oat­meal. Each morn­ing Paul would ask his kids, "How many lit­tle bears do you want?" Their answer was always some whacky num­ber that only chil­dren know how to count to like one thou­sand hun­dred. So the con­test began. Scar­lett decided she wanted to see how many lit­tle bears she could get into her oatmeal.

Oatmeal 39284

Let me tell you, we didn't just start mak­ing oat­meal yes­ter­day. We have a lot of expe­ri­ence get­ting a whole lot of bears in the pool. On any given morn­ing, we can stir in sliced apri­cots, almonds, coconut, sliced apple, pis­ta­chios, dried blue­ber­ries, mango and pecans–Not nec­es­sar­ily all together but we do like to exper­i­ment. In our new book (I still love say­ing that), How to Feed a Fam­ily we have a great recipe that includes coconut and almond milks, chia, bananas and brown sugar. In other words, three lit­tle bears. (You can't count the liquid.)

I'm no stranger to peanut but­ter. If you're a reg­u­lar reader of this site, you've seen me shoe-horn peanut but­ter into any recipe I can think of.  It was only a mat­ter of time before I got it into oat­meal and it didn't dis­ap­point. It basi­cally tastes like a peanut but­ter and banana sand­wich with honey. Even my mother who finds it dif­fi­cult to devi­ate from her rou­tine of bran cereal in the morn­ing, got addicted to these oats on a recent visit. I hate to say it, but I found her late one night eat­ing the cold left­overs out of a plas­tic con­tainer. (If your fam­ily deals with a peanut allergy, a lot of the other but­ters includ­ing almond, sun­flower and even pump­kin stir in nicely to the dish.)

I've been mak­ing these oats a lot lately because you can pop them into a slow cooker and store them for break­fast. It's also an ideal meal for kid's head­ing off to school. In a recent arti­cle by dietit­ian Leslie Beck in The Globe and Mail, Ms. Beck reported that "carbohydrate-rich foods do a  bet­ter job than oth­ers at sus­tain­ing brain power." Low-glycemic food like oat­meal "pro­vide a slower and more last­ing release of glu­cose, enhanc­ing mem­ory and atten­tion." It was all I needed to hear to make more recipes with lit­tle bears.

I think our high­est lit­tle bear total is 10 but we're still work­ing on other recipes. Maybe we'll make some time today to do noth­ing but chat about what we could add to our next pot of oat­meal. Sounds so deca­dent doesn't it?

Slow Cooker Peanut But­ter and Banana Sand­wich Oatmeal

1 1/4 cups steel cut oats
2 cups almond milk
1/2 cup water
1 table­spoon flax meal
1 table­spoon chia seeds
1 tea­spoon real vanilla extract
1/4 tea­spoon salt
1/3 cup chunky or smooth peanut but­ter
1 ripe banana, sliced
1 table­spoon honey
1 table­spoon brown sugar

Method

Add oats, almond milk, water, flax meal, chia seeds, vanilla extract, salt and peanut but­ter into your slow cooker. Give it all a stir with a whisk to break up the peanut but­ter. Arrange banana slices across the top. Driz­zle the honey and then sprin­kle the brown sugar across the top. Cover and cook on low for about 4 hours or high for about 2.

In the morn­ing, hit snooze because you can sleep a few min­utes later since break­fast is made. Scoop oat­meal out of slow cooker, pour in splash of almond milk and gar­nish with toasted, sliced almonds and some coconut. Or not. It's just what I do. You can sprin­kle what­ever you want on top. Don't tell any one, but I've actu­ally sprin­kled mini dark choco­late chips on top. Ok, I take that back. I've never done that. Really.

  

3 Comments

  1. Looks great. Thanks for the recipe.

  2. Sugarjunkie says:

    I was really excited to try this recipe since it sounded great. Unfor­tu­nately after leav­ing the slow cooker on low overnight it was burnt to a crisp in the morning.

  3. Laura Keogh says:

    Hi Sugar Junkie

    I'm so sorry to hear that you woke up to a burnt break­fast. How dis­ap­point­ing! I find slow cook­ers can be a bit like ovens…they don't all cook at the same rate. Per­haps try the recipe on high dur­ing the day when you can keep an eye on it. This way you know what tim­ing will work best for you. You can still have break­fast wait­ing for you the next since I often pack up my left­overs and reheat them for a few morn­ings. Again I'm sorry to hear it didn't work out for you. Hope you give it another try. Best, Laura

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