This recipe for Strawberries and Cream Oatmeal is a hearty and healthy breakfast featuring tender steel-cut oats, juicy strawberries, and creamy yogurt. Directions for making this Strawberry Oatmeal in the crockpot or on the stove.
3cupsmilkany variety (2 cups if using stove method)
2cupsstrawberriesdestemmed, and sliced
1teaspooncinnamon
1teaspoonvanilla extract
dash of sea salt
¼cupmaple syrupor honey
1cupplain Greek or regular yogurt
Instructions
Crockpot Instructions
Grease the inside of the slow cooker with melted butter, coconut oil, or spray for easier clean-up.
In the slow cooker, combine oats, water, milk, 1-½ cups strawberries, cinnamon, vanilla, and salt, and mix to combine.
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 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.
Stovetop Instructions
Bring 6 cups of water to a boil. Once boiling, reduce the heat to a simmer, add in 2 cups milk, the oats, strawberries, and a dash of salt.
Cook for 20 minutes, stirring frequently, or until thickened and oats are tender.
Remove from the heat and stir in the maple syrup, vanilla extract, and yogurt. Serve immediately.
Notes
Milk: Use any milk you like for this oatmeal recipe. Note on Burning: 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.Strawberries: 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.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). Storage: Store leftover oatmeal in an airtight container for up to 5 days in the refrigerator. Reheat individual servings as desired.