For the plain version: Place 1/4 cup of the steel cut oats into each jar then pour 1 cup of the almond milk and 1/2 cup water into each. Transfer the jars to the slow cooker and add water until the outside of the jars are covered about 3/4 from the top. Cover and cook on low for 3 hours, plus 3 additional hours on the warm setting.*When they are done cooking, the tops will look a little funny but all you have to do is give them a good stir. If you want to store them for later, allow to cool completely then seal with the lid and store in the refrigerator for up to 4 days. When reheating, it helps to pour in few tablespoons of almond milk beforehand. Then microwave them for about 1 minute and stir well prior to adding desired toppings.For the banana bread version: Combine the almond milk, water, coconut sugar, banana, sea salt and cinnamon in a blender and blend until smooth. (You can also mix it together by hand if not using a banana). Add 1/4 cup steel cut oats to each jar then pour 1 and 1/2 cups of the banana mixture into each jar. From here, follow the same steps as above (fill the slow cooker with water, cover and cook for 3 hours on low).