Strawberries and Cream Oatmeal
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.
Servings: 8
Equipment
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.
Video
Notes
Milk: Use any milk (or cream) 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: Fresh or frozen works. OR swap out the strawberries for blueberries, peaches, or raspberries.
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).
For Stovetop Prep: 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.
Storage: Store leftover oatmeal in an airtight container for up to 5 days in the refrigerator. Reheat individual servings as desired.
Nutrition
Calories: 203kcal | Carbohydrates: 33g | Protein: 11g | Fat: 3g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 185mg | Fiber: 5g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 21.2mg | Calcium: 136mg | Iron: 1.8mg
