Slow Cooker Chocolate Peanut Butter Banana Oatmeal Bake
If you're looking to feed a crowd for breakfast or brunch, this slow cooker chocolate peanut butter banana oatmeal bake is the recipe for you! Gluten-free, dairy-free and vegan.
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Ingredients
- 2 tbsp flax meal + 6 tbsp water
- 3/4 cup Peter Pan creamy peanut butter
- 1 tbsp vanilla extract
- 3 bananas - mashed
- 2 cups almond milk
- 4 cups gluten-free old fashioned oats
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- Pam pump spray canola oil
- 1/2 cup chocolate chips
- 1 banana - sliced
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Instructions
- In a small bowl, mix together flax meal and water and stir to combine. Let sit for about 10 minutes, until it reaches a gel like consistency.
- Add to a large bowl and stir in 3 mashed bananas, peanut butter, almond milk, and vanilla and stir to combine.
- In a separate bowl, mix together oast, baking powder, salt, cinnamon, and brown sugar. Stir to combine.
- Add the wet ingredients to the dry and mix to combine.
- Spray your slow cooker with the Pam pump spray and coat well.
- Spoon in the oat mixture to the slow cooker. Top with chocolate chips and sliced bananas.
- Cook in the slow cooker on high for 2 hours, or low for 4-6 hours, until the outside is lightly browned and crispy and the middle is set.
Nutrition
Calories: 394kcal | Carbohydrates: 55g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 544mg | Fiber: 7g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 163mg | Iron: 2.3mg
