As promised, I went to town last night making the bananas foster slow cooker oatmeal I found yesterday on Hidden Fruits and Veggies! The recipe is a cinch and shockingly enough, since this recipe is vegan, I had all the ingredients! After about 10 minutes of prep work, I covered the slow cooker, turned it on low, and went to bed.
I awoke to the most delicious aroma permeating my house! I knew from that moment, this recipe would be a keeper. The instructions stated that the oatmeal would form a brown film on top, and that you would need to stir before serving. I did that, and then scooped it into 4 portioned tupperware pieces to bring to school this week. The recipe also suggests whipped cream, nuts or other toppings. I decided to give a dollop of vanilla greek yogurt a shot. This was a great move, and added protein to the dish, which was an added bonus because one serving yield a measly 4 grams.
Calories: Fat: Carbohydrates: Fiber: Protein:
A couple downfalls to the MOSTLY spectacular breakfast option:
1. As warned in the recipe, this will stick to the pan, but the liners create too much moisture leaving the oatmeal wet. I have two solutions: use a liner and then add more oats in the end, or soak the pan and deal with the mess. This time I went with the 2nd option.
2. There isn't a ton of protein, so I do think the greek yogurt topping is an added bonus.
3. This oatmeal is brown and possesses a chunky consistency, not ideal or suitable for photographing! I'm sorry I do not have pictures, but it just wan't that picturesque. On the other hand, the taste will be worth a thousand words!