Slow Cooker Nutty Blueberry Banana Oatmeal

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It can be easy to rush through breakfast each morning. Some of us wolf down a breakfast sandwich from the cafe next door to our office. Others subsist on coffee alone. And some go all the way until lunch with nothing to keep them energized. That can all change with this healthful, delicious, slow-cooked oatmeal. Prepare a batch of our Slow Cooker Nutty Blueberry Banana Oatmeal for Sunday brunch, and keep a batch around all week for a quick breakfast that’s bursting with flavor and nutrition!

Slow cooking rolled oats, along with the nuts and seeds this recipe calls for, will result in something that tastes a bit like a crisp rather than a traditional oatmeal. The oats, almonds, pecans, and walnuts, combined with a mixture of bananas and blueberries, will have you craving your daily morning dose of filling nutrition. Since this oatmeal only needs to be cooked for two to four hours, you don’t have to wait all day for results, and your house will be filled with the wholesome scent of its delicious ingredients. And because it keeps so easily, your weekday breakfasts will be just as tasty as the first bite out of the slow cooker.

Slow Cooker Nutty Blueberry Banana Oatmeal

Slow Cooker Nutty Blueberry Banana Oatmeal

Yields: 6 servings | Serving Size: 1 cup | Calories: 346 | Total Fat: 15 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 39 mg | Sodium: 145 mg | Carbohydrates: 45 g | Dietary Fiber: 7 g | Sugars: 17g | Protein: 11 g | SmartPoints (Freestyle): 13 |


  • 2 cups rolled oats
  • 1/4 cup toasted slivered almonds
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 2 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/2 tablespoon baking powder
  • 2 tablespoons coconut sugar
  • 2 cups milk
  • 1 egg
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 bananas, sliced
  • 1 cup fresh blueberries
  • 1 tablespoon butter, melted
  • Vanilla yogurt, for serving, optional


  1. Combine the oats, nuts, flax, spices, baking powder, and coconut sugar in a large bowl. Stir until combined. In a separate bowl, beat the milk, egg, maple syrup and vanilla extract.
  2. Layer the bananas and blueberries in your slow cooker pot. Spread evenly with the oats. Pour the milk mixture over top and drizzle with the butter.
  3. Cook on low heat for 2-4 hours, until liquid is absorbed and top is lightly browned.
  4. Serve warm, topped with the yogurt if desired.

You might also like:
Apple Cinnamon Oatmeal
Pumpkin Custard Oatmeal
Almond Blast Oatmeal

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Do you have a favorite grab-n-go breakfast? We’d love to hear about it in the comments below.

20 Comments on "Slow Cooker Nutty Blueberry Banana Oatmeal"

  1. Nanner  December 12, 2013

    Can steel cut oats be substituted?

    • GaleCompton  December 13, 2013

      Yes, but I would then recommend cooking on top of the stove.

  2. Christine  December 12, 2013

    CouldI omit the egg and substitute water for the milk?

    • GaleCompton  December 13, 2013

      Christine, Yes, or use almond or soy milk.

  3. mary  March 19, 2014

    What could I sub for the coconut sugar?

    • SkinnyMs  March 25, 2014

      You can substitute honey or maple syrup. For honey, you might want to lose a touch less since it is sweeter.

  4. Susan  April 13, 2014

    What about unsweetened coconut milk? I use that in breakfast smoothies, so I'm thinking it will work fine. Thank you!!

    • SkinnyMs  April 13, 2014

      Susan, Definitely! I love using unsweetened coconut milk in smoothies. YUM and HEALTHY!

  5. Susan  April 13, 2014

    Would regular organic sugar work?

    • SkinnyMs  April 13, 2014

      Yes, that would work fine!

  6. Leila  May 7, 2014

    Can you make this is advance?

    • SkinnyMs  May 7, 2014

      Yes, you can make it over night on low, but add a bit more liquid.

  7. puckaluck  July 20, 2014

    I've no slow cooker, any other way to make this yummie meal?

    • SkinnyMs  July 21, 2014

      Puckaluck, You can make this in your oven at 325 degrees F and cut cooking time by half, but you should add 1/2 to 1 cup more milk initially, and then check every half hour or so adding more milk if necessary.

  8. Jessa  April 13, 2016

    Hi is there a recipe for this meal?
    Thank you

    • SkinnyMs.  April 14, 2016

      The recipe was accidentally deleted from this post. Thanks for letting us know! We’ve replaced it now. 🙂

  9. SHANINE  April 19, 2016

    Can I use any fruit?

    • SkinnyMs.  April 20, 2016

      Yes, any no-sugar-added fruit will work, but the nutritional data may vary.

  10. Mary Lee  May 3, 2017

    The question about leaving out the egg has confused me. I always use unsweetened almond milk. If I use almond milk instead of Dairy milk, should i leave out the egg. Do appreciate the answer.

    • Gale Compton  May 4, 2017

      Mary Lee, Still leave in the egg for this recipe, even if using almond milk.


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