Welcome to the world of slow cooker 8-hour magic! If you love waking up to a warm, comforting breakfast but don’t want to fuss over the stove first thing in the morning, this recipe has your name on it. These Peanut Butter–Banana Bliss Slow Cooker Oats cook low and slow overnight, so you can rise and shine to a hearty meal.
Ingredients
- 2 cups old-fashioned rolled oats
- 4 cups milk (dairy or your favorite non-dairy alternative)
- 1 ripe banana, sliced
- 3 tablespoons peanut butter (creamy or crunchy)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional toppings: extra banana slices, chopped nuts, chocolate chips
Instructions
Lightly coat the inside of your slow cooker with nonstick spray or a bit of butter to help prevent sticking. Then, pour in the oats and milk. Add the sliced banana, peanut butter, sweetener of your choice, vanilla extract, cinnamon, and a pinch of salt. Stir everything gently to distribute the ingredients and ensure the peanut butter starts to incorporate.
Cover and set your slow cooker to low for about 7 to 8 hours. As the oats simmer away overnight, they’ll soak up all the flavors—especially that sweet peanut butter and the mellow banana. In the morning, give the oats a quick stir. They should be wonderfully creamy and fragrant.
Spoon into bowls and dress them up with the toppings you love. Extra banana slices, chopped nuts, or crunchy granola will elevate the texture. If you’re feeling extra indulgent, a handful of chocolate chips melts right in for a sinful finish.
This recipe is perfect for busy mornings, families who want a hearty, fuss-free start to the day, or anyone seeking a comforting bowl of goodness. You can swap out the banana for berries or peaches—or try almond butter instead of peanut butter for a different twist. Packed with fiber and protein, these oats keep you satisfied, while their sweet, nutty flavor feels like dessert for breakfast. Happy slow cooking!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
