Slow Cooker Blueberry Banana Steel Cut Oatmeal & Quinoa Recipe

I keep returning to my Slow Cooker Steel Cut Oats Overnight studded with blueberries, banana, and quinoa, a curious bowl where nutty grains meet bright fruit.

I’ll admit I was skeptical at first about Slow Cooker Blueberry Banana Steel Cut Oatmeal & Quinoa, but the mix of textures caught me off guard. I use steel cut oats for chew and a very ripe banana for sweet pockets that melt into the grains.

It’s not the usual boring breakfast, its more like a dish that keeps revealing new layers as you stir. I wrote this because I wanted a real Slow Cooker Banana Oatmeal that didn’t collapse into mush and something that could stand as a casual Crockpot Breakfast when friends drop by.

You might get hooked, warning given.

Ingredients

• Steel cut oats give chewy texture, lots of fiber, slow burning energy for mornings.
• Quinoa adds nutty flavor, extra protein and all nine essential amino acids, nice.
• Blueberries bring tangy sweetness, antioxidants and vitamin C, its good for brain.
• Banana makes creamy sweetness, potassium for heart, natural sugars gives quick energy.
• Milk or plant milk gives creaminess, calcium and extra protein or dairy free option.
• Pure maple syrup or honey adds warm sweetness and some antioxidants, use sparingly.
• Chia or ground flax add omega 3s, fiber and help thicken the cereal.

Ingredient Quantities

• 1 cup steel cut oats, not quick oats
• 1/2 cup quinoa, any color
• 3 cups milk (dairy or plant based)
• 2 cups water
• 2 cups fresh or frozen blueberries
• 1 large very ripe banana
• 3 tbsp pure maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp chia seeds or ground flaxseed (optional)
• 1 tbsp butter or coconut oil (optional)

How to Make this

1. Rinse 1/2 cup quinoa in a fine mesh sieve under cold water until it runs clear, then spray or lightly oil the inside of your slow cooker so stuff wont stick.

2. Mash the very ripe banana with a fork until mostly smooth, you can reserve a few slices for topping if you like.

3. Add 1 cup steel cut oats, the rinsed quinoa, 3 cups milk and 2 cups water to the slow cooker. Stir in 1 tsp ground cinnamon, 1/4 tsp fine sea salt, 3 tbsp maple syrup or honey, and 1 tsp vanilla extract.

4. Stir in 2 cups blueberries now if they are frozen, or wait and add fresh blueberries during the last 30 to 45 minutes of cooking so they stay plump. Add the mashed banana to the pot now for extra sweetness and creaminess.

5. If using 2 tbsp chia seeds or ground flaxseed you can stir them in at the start for a thicker, pudding like texture, or add them with 10 to 15 minutes left if you want less thickening.

6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to
2.5 hours. Stir once about halfway through to make sure nothing is sticking to the sides, but try not to lift the lid too often.

7. When oats and quinoa are tender and creamy, taste and adjust sweetness or cinnamon. Stir in 1 tbsp butter or coconut oil now if using, it makes the oatmeal richer.

8. If it seems too thin add a splash more milk and cook a few minutes, if too thick stir in a little hot water or milk. Serve topped with reserved banana slices, extra blueberries and a drizzle of maple syrup if you want.

Equipment Needed

1. Slow cooker (about 5 to 6 quart) — for cooking the oats and quinoa low and slow
2. Fine mesh sieve — to rinse the quinoa until the water runs clear
3. Measuring cups and spoons — for oats, quinoa, milk, water, spices and sweetener
4. Large mixing bowl and a fork — to mash the ripe banana and toss chia or flax if using
5. Wooden spoon or heatproof silicone spatula — for stirring and scraping the sides
6. Cooking spray or a small neutral oil + pastry brush or paper towel — to lightly grease the slow cooker so things don’t stick
7. Ladle or large serving spoon — to portion out the oatmeal when it’s done
8. Small bowl and spoon or whisk — handy if you want to mix maple/honey, vanilla or a quick chia slurry before adding

FAQ

Slow Cooker Blueberry Banana Steel Cut Oatmeal & Quinoa Recipe Substitutions and Variations

• Rolled oats (old fashioned), swap for the steel cut oats using 1 cup but cut the total liquid by about 1 cup and check at 2 to 3 hours, they will break down faster and be creamier.
• Millet or buckwheat groats, use 1/2 cup in place of the quinoa, gives a similar nutty texture and holds up well in a slow cooker.
• Plant milks or canned coconut milk, use unsweetened almond, oat or soy milk or 1 can light coconut milk plus water to make the same total liquid, coconut adds extra creaminess.
• Unsweetened applesauce or mashed pumpkin, about 1/2 cup instead of the ripe banana, adds sweetness and body so cut back on the maple syrup if you want it less sweet.

Pro Tips

– Rinse the quinoa well and oil the cooker before you add stuff, it really cuts down on the burnt bits. Also if you spray just the middle instead of slathering the sides it helps the oats climb the walls less and you wont have that chewy ring later.

– Toss the frozen blueberries in at the start but add fresh ones near the end, otherwise fresh ones go mushy and give you purple porridge. If you like pockets of whole berries, reserve some for topping, they look nicer and taste fresher.

– Want it thicker like pudding or looser like a breakfast soup? Stir chia or flax in at the beginning for max thickening, or wait until the last 10 to 15 minutes for a looser result. Same idea if it gets too thick, a splash of hot milk warms it back to serving temp and thins it right out.

– Stir once halfway through and leave the lid alone otherwise, constant lifting wastes heat and makes cooking times unpredictable. If your slow cooker tends to bubble over, drop the temp a bit or tuck a kitchen towel under the lid to catch spills, works way better than wiping counters later.