Strawberry slow cooker steel-cut oats
4
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 8 hr • Serves: 8 • Difficulty: Easy
This big batch of oats is sweetened only with dates and berries with no added sugars. Its double dose of strawberry flavour comes from both fresh ones for juicy goodness and freeze-dried ones for concentrated flavour. Steel-cut oats are key here since the quick-cooking kind will cook up too mushy. For easier cleanup, be sure to coat the inside of your slow cooker with cooking spray. Refrigerate the leftovers for up to 1 week. Stir chopped strawberries into leftover oatmeal before storing.
Ingredients
Cooking spray
5 spray(s)
Plain unsweetened almond milk
4 cup(s)
Uncooked steel cut oats
2 cup(s)
Dried medjool dates
10 piece(s), pitted and chopped
Freeze-dried strawberries
1½ cup(s), (about 43 g [1½ oz])
Vanilla extract
1 tsp(s)
Kosher salt
1 tsp(s)
Strawberries
1 pound(s), fresh, hulled, chopped, and divided
Instructions
1
Coat a 6-quart or larger slow cooker with cooking spray. In slow cooker, stir 3½ cups water, almond milk, oats, dates, freeze-dried strawberries, vanilla, and salt. Set aside 1 cup chopped strawberries; stir remaining chopped strawberries into oats mixture.
2
Cover and cook on Low until thick and tender, about 8 hours. (Don’t worry if oats seem loose; stir them well, scraping sides and bottom of cooker.) Ladle oats into bowls and top with remaining chopped strawberries.
3
Per serving (1 generous cup oats and 2 tbsp chopped berries)
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