While birthday cake for breakfast might sound like the stuff of dreams, it certainly won’t help you fit into your skinny jeans. But this Slow Cooker Banana Bread Oatmeal might do the trick.

Ingredients

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

Instructions

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.
Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

Lightly coat inside of 6-quart Instant Pot with nonstick cooking spray.
Add 2 cups water, 1 cup almond milk oats, bananas, flaxseed, cinnamon, salt, and nutmeg.
Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes. (Cook for 12 to 13 minutes for creamy oatmeal.)
Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
Evenly top each serving with remaining almond milk, maple syrup, and walnuts.