1 cup – steel-cut oats
3 cups – lowfat or fat free milk
1 tablespoon – unsalted butter
3 tablespoons – brown sugar
1/2 cup – diced fresh pineapple
1 – banana, sliced
chopped pecans, toasted
Combine oats, milk, and salt in a 2½-quart slow cooker. Cover and cook at low heat for 6 to 8 hours.
Before serving, melt butter in a small skillet over medium heat. Add the brown sugar and pineapple and cook just until pineapple starts to release its juices, about 2 minutes.
Turn off heat, fold in the banana. Spoon topping and sprinkle with pecans.
Recipe and image provided the Milk Life campaign, representing the nation’s milk companies. MilkLife