Banana Bread Oatmeal Crock Pot Recipe

I love banana bread! What I don’t love is all the refined ingredients like sugar and flour. Over the years, we have found many recipes to make flour-less banana bread with more natural sources of sweetness. However, this recipe takes the cake (so to speak). No sugar, no flour, and is absolutely delicious!

The add-ins are totally optional, but I also love nuts, so I chose to add some. In the original recipe (see bottom of the article for the link), they added walnuts, but I had pecans, so I used those. You can add in some fruit, nuts, maple syrup, honey, whatever tickles your fancy.



  • 3 cups water
  • 4 cups unsweetened almond milk , divided use
  • 1 cup dry steel-cut oats
  • 3 large ripe bananas , mashed
  • 6 Tbsp . ground flaxseed
  • 1 tsp . ground cinnamon
  • ½ tsp . sea salt (or Himalayan salt)
  • ½ tsp . ground nutmeg
  • ¼ cup pure maple syrup
  • 6 Tbsp . chopped raw walnuts


  1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.
  2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

*NOTE: Makes 6 servings of 3/4cup each. I did not use the specified amount of almond milk. I used about 2 cups total instead of the 3 that was asked for. Also served cold, which is delightful if you are into that sort of thing… or if you prefer to not use a microwave, like me.

To give proper credit, we originally found this recipe on the Beach Body Blog.


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