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Three individual bowls of strawberry-flavored steel-cut oatmeal topped with chopped fresh strawberries

Slow-cooker strawberry steel-cut oats

7
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

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

Notes

Steel-cut oats are key here since the quick-cooking kind would turn out too mushy.

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