Spiced with warming cinnamon and ginger, this is a quick and easy overnight recipe that does all the work for you. Switch on before you go to bed and it’ll be ready in the morning. Steel cut oats retain their nutty flavour and chunky texture. Toasted nuts and caramelised bananas add the perfect sweet finish to a morning of cold, wild swims.
Total time to make : 6 - 8 hours
Servings : 6
Ingredients
Oats base
260g steel cut oats
750ml coconut milk
750ml water
6 tbsp maple syrup
1 tsp vanilla
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
Toppings
(the below is for 1 x portion, multiply as necessary and amend to your own tastes and preferences!)
1 banana
1 tsp butter
1 tsp brown sugar
small handful macadamias
small handful coconut flakes
Drizzle of maple syrup
Method
Lightly oil your slow cooker with a thin film of coconut oil or light olive oil (this is to stop the oats from sticking)
Add all of the ingredients for the oats base into slow cooker and switch on to a low heat, leave with the lid on for 6 - 8 hours or until all of the liquid has been absorbed
When the oats are ready, give them a good stir and turn the slow cooker onto ‘keep warm’ setting or switch off completely whilst you prepare the toppings
For the coconut flakes and nuts, dry toast them over a medium - high heat for about 5 minutes
In a frying pan, melt 1 tsp of butter per banana over a medium - high heat, once melted add in 1 tsp of brown sugar and use a spatula or wooden spoon to mix it with the butter. Slice the bananas length ways and place them sliced-side-down into the sugar/butter for a minute or two. Use a spatula to flip the bananas over, as soon as the bananas start to turn golden and caramelised - be careful as they can burn quickly!
Spoon each portion of oats in a bowl and top with the warm caramelised bananas, toasted nuts and an extra drizzle of maple syrup
Nutritional Information
(per serving, before toppings)
240 calories
5g protein, 38g carbs, 5g fat
Good to know:
Stash a warm portion to take with you in a thermos flask, it should stay warm and steamy for a few hours making it a perfect breakfast-to-go too
Great to batch cook, individually portion any extra oats and once cooled, store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. To reheat, simply add a splash of coconut milk and reheat on a hob or in the microwave
Store any toasted nut/seed toppings separately at room temperature
Swap bananas for other seasonal fruits and use any nut and seed combinations to toast