Slow-cooker strawberry steel-cut oats
4
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 8 hr • Serves: 8 • Difficulty: Easy
The double dose of strawberry in these oats serves two purposes: The fresh berries give off berry juiciness, while the freeze-dried ones carry more concentrated flavor.
Ingredients
Cooking spray
4 spray(s)
Plain unsweetened almond milk (vitamin and mineral fortified)
4 cup(s)
Uncooked steel cut oats
2 cup(s)
Dried medjool dates
10 item(s), pitted and chopped
Freeze-dried strawberries
1½ cup(s), about 1 oz
Vanilla extract
1 tsp
Kosher salt
1 tsp
Strawberries
1 pound(s), hulled and chopped, divided
Instructions
1
Coat a 6-quart (or larger) slow cooker with cooking spray. In the slow cooker, stir 3½ cups water, the almond milk, oats, dates, freeze-dried strawberries, vanilla, and salt. Reserve 1 cup of the chopped fresh strawberries, covered, in the fridge. Stir the remaining chopped strawberries into the oats.
2
Cover the oats and cook on Low until thick and tender, about 8 hours. If the oats seem loose, stir them well, scraping the sides and bottom of the bowl. Ladle the oats into bowls. Top with the reserved chopped strawberries. Store any leftovers in the refrigerator for up to 1 week.
3
Serving size: 1 generous cup oats and 2 tbsp chopped strawberries
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