Coconut Banana Breakfast Oatmeal Cake

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I hate to admit this, but since having a baby, breakfast has become nonexistent. I’m still eating, but by the time I feed/diaper/change Zachary, then do it all over again, it’s practically noon by the time I get a chance to sit down and my breakfast has become lunch! I needed to change this habit – stat. I recreated this favorite winter breakfast I made with some ingredients I had on hand and absolutely love the result. And as an added bonus, oats are supposedly great for breastfeeding moms!

Ingredients:

3 cups oats

1 can pumpkin

1 can coconut milk

1/2 cup brown sugar

2 tsp baking powder

Lots of cinnamon

2 eggs

a dash of salt

1/2 cup shredded coconut

1/4 cup coconut oil

2 bananas, sliced

Place all ingredients into the crockpot base except the banana slices and mix well to combine. Place banana slices on top, and cook in your slow cooker for 4 hours on low.

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I dug into this for an afternoon snack as soon as it was done – I couldn’t wait! It’s light and fluffy and I love the tropical coconut flavor. The banana slices make it taste like you’re eating banana bread for breakfast. I’m excited I have breakfast for the next week or so already ready for me – I’ll just pop it in the microwave for a minute and it’s ready to eat.

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