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Slow Cooker Vegan Coconut Banana Pecan Coffee Cake Oatmeal

Try making this delicious oatmeal with a slow cooker. The wait will be worth it in the morning.

Slow Cooker Vegan Coconut Banana Pecan Coffee Cake Oatmeal


  • 1/2 cup steel-cut oats
  • 2 cups Unsweetened Coconut Milk
  • 1/3 cup shredded coconut (I used reduced fat finely shredded)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional adds a bigger coconut flavor)
  • 1 banana, mashed
  • sweeten to taste with your sweetener of choice
  • Pecans, chopped – for serving


  1. The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut, vanilla and coconut extract. Cook on low over night (7 to 9 hours).
  2. In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.  Stir in mashed banana and sweetener. Top with chopped pecans.


CoconutNuts / Seedspecan




Kathy Hester lives in Durham, NC with her 2 cats, 2 dogs, her very own picky eater and more slow cookers than one person should be allowed to own. She's the author of The Vegan Slow Cooker, The Great Vegan Bean Book and Vegan Slow Cooking for Two. She has a blog, writes for Key Ingredient and The Weiser Kitchen.



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4 Months Ago

How many servings does this make?


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