Grease the inside of the slow cooker with melted butter, coconut oil, or spray for easier clean-up.
Pour the oats, water, milk, 1 ½ cups strawberries, cinnamon, vanilla, and sea salt into the slow cooker and mix to combine.
Place the lid on slow cooker and cook for 6 hours on low for firm texture and 8 hours on low for softer texture. Alternatively, cook on high for 3-4 hours.
Right before serving stir in yogurt for a creamy addition.
To serve, dish up oats and top with additional strawberries, a dollop of yogurt and a drizzle of honey or maple syrup if desired.
Use any milk you like for this oatmeal recipe. I have used almond milk and regular milk with delicious results.
It is a really good idea to either grease insert in your slow-cooker or use a slow-cooker liner for easy clean-up.
I have never had an issue with the steel cut oats burning in my slow cooker. However, each slow cooker is different. If your slow cooker burns the bottom of the oats, just don't stir the burnt bottom into the remaining oatmeal and you can eat the rest of the strawberry oatmeal. In the future, cut back cooking time by 2 hours.
Feel free to use ANY fruit you like for this slow cooker steel cut oats recipe. Blueberries, peaches, and raspberries have all been huge successes at my house.
The strawberries make this dish perfectly sweet for my family, but a drizzle of honey, maple syrup, or even some brown sugar will sweeten perfectly if desired.
Use non-dairy milk for dairy-free and vegan slow cooker oatmeal.
If you would like to use more milk than water, that is fine. You need a total of 7 cups liquid. I don't recommend exceeding 4 cups milk as then the oatmeal would be in risk of scorching the bottom of your slow cooker.
If you would like your oatmeal thinner, use 8 cups of liquid (5 cups water, 3 cups milk), if you would like thicker oatmeal, use 6 cups of liquid (4 cups of water, 2 cups of milk).