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This Strawberries and Cream Oatmeal is a simple, wholesome breakfast that feels just a little special without any extra work. It's creamy, lightly sweet, and packed with fiber and protein to keep everyone full all morning. You can let the slow cooker do the work overnight (highly recommend for busy mornings) or make it on the stovetop when you need it faster.
Looking for more delicious recipes using steel-cut oats? Don't miss my recipes for Crockpot Maple Brown Sugar Oatmeal, Baked Carrot Cake Oatmeal, and Instant Pot Steel Cut Oats.
Kristen's Keys for Strawberries and Cream Oatmeal
A few small details make the difference between perfectly creamy oats and a frustrating start to your day.
- Grease your slow cooker. A quick spray or liner saves you from scrubbing stuck-on oats later.
- Use the right oats. Stick with steel-cut oats, not quick-cook or rolled oats. Steel-cut oats hold their texture during long cooking, which is what gives you that creamy, yet hearty result, rather than mushy oatmeal.
- Don't skip the milk + water combo. Using both keeps the oats creamy without scorching the milk. All milk can burn during long cook times, especially in a slow cooker.
- Mind your slow cooker's personality. Some run hotter than others. If yours tends to overcook, reduce the time by 1-2 hours.
How to Make Crockpot Strawberries and Cream Oatmeal
Let me walk you through the simple process of making hearty, creamy oatmeal studded with sweet strawberries.
- Generously grease the insert of your slow cooker with cooking spray or coconut oil.
- Add in the steel-cut oats, water, milk, strawberries, maple syrup, cinnamon, vanilla, and salt, and stir to combine.
- Cook on LOW for 6-8 hours (overnight is best).
- Once cooked, add in the yogurt and gently stir to combine.
- Serve with additional fresh strawberries and a dollop of yogurt or splash of cream if desired.
Troubleshooting advice
Burnt Oats?
I have never had an issue with the steel-cut oats burning in my slow cooker. However, each slow cooker is different. If you notice that the bottom is sticking to the bottom of the slow cooker, don't toss the whole batch. Remove the tender oatmeal to a large bowl, leaving the browned bits inside the insert. Add the yogurt and vanilla the bowl and stir to combine. In the future, reduce the cook time by 2 hours.
Recipe Modifications
- Make it on the Stovetop: Bring 6 cups of water to a boil. Once boiling, reduce the heat to a simmer, stir in 2 cups milk, oats, strawberries, and a dash of salt. Cook for 20 minutes, stirring frequently, or until thickened and oats are tender. Remove from the heat, stir in maple syrup, vanilla extract, and yogurt, and serve.
- Use Frozen Fruit: No need to thaw first, simply add to the crockpot and cook as directed.
- Swap the fruit: Blueberries, peaches, or raspberries all work beautifully.
- Make it Dairy-Free: Use almond, soy, or coconut milk and dairy-free yogurt.
- Skip the Yogurt: Still delicious, just a little less creamy.
- Add More Nutrition: Stir in up to ¼ cup chia seeds or ground flaxseed.
- Make it Sweeter: Add extra maple syrup or up to ¼ cup brown sugar if needed.
- Peanut Butter Twist: Skip strawberries and stir in ½ cup peanut butter and ½ cup jam at the end.
More Delicious Oatmeal Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Strawberries and Cream Oatmeal
Video
Ingredients
- 2 cups steel-cut oats, no substitution
- 4 cups water
- 3 cups milk, any variety
- 1½ cups hulled and diced strawberries, + more for serving
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- dash of sea salt
- ¼ cup maple syrup, or honey
- 1 cup plain yogurt, Greek or regular
Instructions
- Grease the inside of the slow cooker with melted butter, coconut oil, or spray for easier clean-up.
- In the slow cooker, combine 2 cups steel-cut oats, 4 cups water, 3 cups milk, 1½ cups hulled and diced strawberries, 1 teaspoon cinnamon, ¼ cup maple syrup, 1 teaspoon vanilla extract, and a dash of sea salt
- Place the lid on the slow cooker and cook for 6 hours on low for a firm texture and 8 hours on low for a softer texture. Alternatively, cook on high for 3-4 hours.
- Right before serving stir 1 cup plain yogurtt.
- Serve with additional strawberries.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i used frozen whole strawberries, stirred them around in the brown sugar, i used 1/2 cup sugar, butter pieces, then added the vanilla to them and cinnamon then i added the oats. put in the liquid and voila.. i usually make apple cinnamon, but these were so so so good, thank you for the recipe I love the "dont darken my screen when using screen to cook feature" you have on this site. Thank you for your these inspiring recipes.
Thank you so much! I am glad you enjoyed the oatmeal and the options I have on the recipe card 🙂
I did not like this one at all. I think it was the yogurt, if I try again I would do it without the yogurt.
I am so sorry you didn't enjoy this recipe. The yogurt will add tang and creaminess. You may prefer Slow Cooker Maple Brown Sugar Oatmeal.
Can you clarify the stovetop directions? I know this is primarily geared toward the overnight, crockpot method, but since you included the skeleton of the stovetop method it needs a little more structure. The amount of ingredients isn’t clear and doesn’t add up to the ingredient list.
Thanks!
Hi Alisha! I am sorry it seemed unclear to you. You would need the same amount of ingredients and here are the instructions again:
Bring 6 cups of water to a boil.
Reduce heat and simmer and then add in 2 cups milk, 2 cups of oats, and a dash of salt.
Cook 20 minutes, stirring frequently. Turn off heat.
Add in strawberries, vanilla extract, and yogurt.
Mix well and serve.
Can leftovers be refrigerated?
Yes absolutely Kathy! Store leftovers in the refrigerator for up to 3 days.
I'm planning to make this recipe for Valentine's Day breakfast tomorrow!
I hope you enjoy Marie!
Did you use frozen or fresh strawberries?
Hi Michelle! I prefer fresh strawberries for this recipe. You can use frozen, but they may get mushy and bleed into the oatmeal.
Has anyone had success in doubling this recipe for a large crowd? Thanks!