A family favorite, peanut butter banana baked oatmeal turns out moist, dense and not too sweet.
1/4cupcoconut oilany vegetable oil will work
1teaspoonPenzeys Cake Spice, or ground cinnamon
2ripe bananas, mashed
1/2cupunsweetened coconut milk beverage (any dairy or non-dairy milk will work)
3cupsuncooked old-fashioned rolled oats
1/4cuplow sodium natural peanut butter
Coat the 4-quart insert of your slow cooker with nonstick cooking spray.
In a large mixing bowl, whisk together the oil, applesauce, brown sugar, cake spice, salt and eggs until thoroughly mixed. Add the mashed banana until incorporated. Stir in the milk.
In a medium mixing bowl, stir together the oats and baking powder.
Stir the dry oat mixture into the wet mixture until combined.
Add the peanut butter and continue stirring until combined.
Stir in the raisins.
Pour mixture into prepared slow cooker.
Use 3 or 4 sheets of paper towel between slow cooker insert and lid to absorb extra condensation and prevent it from falling back onto the oatmeal.
Cover with slow cooker lid and cook on LOW for 3 to 5 hours, or until the edges are golden and the center is set.
Serve warm or let it stand in the slow cooker for up to an hour before cutting into pieces for serving.
I used Penzeys Cake Spice in place of the ground cinnamon you’ll likely find in other similar recipes. This cake spice is a nice blend of cinnamon, star anise, nutmeg, allspice, ginger and cloves.10*SmartPoints (Green plan)10*SmartPoints (Blue plan)7*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Peanut Butter Banana Baked Oatmeal
Amount Per Serving (1 /10th of recipe)
Calories 270Calories from Fat 103
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.