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Breakfast recipe · from the recipe book

Slow-Cooker Banana Cocoa Oats with Walnuts

Creamy, deeply chocolatey oats cooked low and slow in water with mashed banana, warm cinnamon and a crunchy toasted walnut and coconut topping.

Slow-Cooker Banana Cocoa Oats with Walnuts

Ingredients

  • 3⅔ cups300 gOld-fashioned rolled oats
  • 4⅔ cups1,100 gWater
  • 3 medium354 gBananadivided: two mashed, one sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ¾ tsp2 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup chopped40 gWalnutschopped
  • 3 tbsp16 gSweetened shredded coconut
  • 2½ tbsp16 gGround flaxseed

Steps

  1. Lightly grease the slow-cooker insert or line it with a liner.
  2. Mash two of the bananas in the slow cooker; set the third banana aside for topping.
  3. Whisk the unsweetened cocoa powder, cinnamon and salt into the mashed banana until no dry cocoa remains.
  4. Stir in the water and vanilla until smooth.
  5. Stir in the oats, chopped dates and ground flaxseed.
  6. Cover and cook on low for about 4 hours, until thick and creamy; stir once halfway if you can.
  7. While the oats finish, toast the walnuts and shredded coconut in a dry skillet over medium-low heat for 3 to 4 minutes, stirring, until fragrant and golden; let cool.
  8. Slice the reserved banana.
  9. Stir the oats, adding a splash of hot water if too thick, and spoon into four bowls.
  10. Top each bowl with a quarter of the Greek yogurt, a quarter of the sliced banana and a quarter of the toasted walnuts and coconut.

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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