Slow-cooker strawberry steel-cut oats
500 g, chopped
Unsweetened almond milk
4 cup(s), plain, (1L)
2 cup(s), (360g)
10 individual, pitted, chopped
Freeze dried strawberries
Vanilla bean extract, alcohol free
1 x 3 second spray(s)
- Lightly spray a 5.5L (22-cup) slow cooker with oil. Reserve half the strawberries in a container in the refrigerator.
- Add remaining strawberries, almond milk, oats, dates, freezedried strawberries, vanilla and 1 teaspoon salt to the slow cooker. Stir in 3½ cups (875ml) water. Cover with lid. Cook on low for about 5 hours or until oats are thick and tender, stirring halfway through cooking time. When cooking time is complete, turn off slow cooker and stand covered with lid for 30 minutes. Uncover and stir oats well, scraping the sides and base of the slow cooker bowl. Serve hot or chilled, topped with the reserved strawberries.