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Breakfast recipe · from the recipe book

Slow Cooker Banana Cocoa Oats with Raspberries

Creamy, deeply chocolatey oats cooked low and slow with mashed banana, finished with tart fresh raspberries, toasted walnuts and a cinnamon-vanilla warmth.

Slow Cooker Banana Cocoa Oats with Raspberries

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • 1 cup240 gWater
  • 2 medium236 gBananamashed
  • ¼ cup24 gUnsweetened cocoa powder
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1⅓ cups160 gRaspberries
  • ⅓ cup chopped40 gWalnutschopped
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Lightly grease the slow cooker insert or line it with a slow-cooker liner.
  2. In a bowl, mash the banana until mostly smooth.
  3. In a large bowl or pitcher, whisk the unsweetened cocoa powder into the almond milk and water until no lumps remain.
  4. Pour the cocoa almond milk mixture into the slow cooker, then add the mashed banana, oats, cinnamon, vanilla and salt and stir well.
  5. Cover and cook on low for about 4 hours, until the oats are thick and creamy; stir once halfway if you can.
  6. While the oats finish, toast the chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant, then set aside.
  7. Stir the maple syrup into the oats, adding a splash of hot water if they are thicker than you like.
  8. Spoon the oats into four bowls and top each with a quarter of the Greek yogurt, a quarter of the raspberries and a quarter of the toasted walnuts.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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