Home » Strawberry Rhubarb Slow Cooker Oats

Strawberry Rhubarb Slow Cooker Oats

Created by: Teri-Ann Carty

This warm slow-cooked Oatmeal recipe using the Crockpot™ Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

This post may contain affiliate links

CANADA DAY is here and I couldn’t think of a better recipe to wake up to than my slow cooked Strawberry Rhubarb Oats. Strawberry season is open and this year the berries have been gorgeous. Picking my own has been one of my favourite things to do since I have been a child. My mother used to take my brother and I and if memory serves me correct, we did a whole lotta eating and not a great deal of picking.

This weekend can be a busy one so I thought why not create a healthy delicious breakfast highlighting the fruit and veggie (did you know rhubarb was a vegetable?) of the season using the hands off slow-cooked method. This recipe will be one that you make for all the seasons and for years to come.

This delicious no fuss recipe came together in no time with the help of my Crockpot™ Design Series 3 QT Manual Slow Cooker. This recipe easily feeds 3-4 hungry revellers for breakfast or brunch. With freshly picked organic local strawberries and rhubarb and kept it entirely refined sugar free and gluten free.

I was lucky enough to use my parents delicious maple syrup and Canadian grown flax seeds for extra health benefits. I finished it with locally made gut friendly coconut kefir but you could easily swap it out with yogurt. This versatile breakfast dish could also double as a healthy dessert in which case serving it with coconut whip or vanilla ice cream.

The slow cooker cooked this up in less than two hours over high heat but could easily be done overnight cooked on the low setting.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Homemade Pecan Butter

Chocolate Banana Breakfast Cookies

Join my mailing list!

A bowl of strawberry rhubarb oatmeal with fresh slices of strawberries and a crockpot in the background.

Strawberry Rhubarb Slow Cooked Oats

This warm slow-cooked Oatmeal recipe using the Crockpot™ Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

Print Pin Rate

Servings: servings

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Equipment

Slow Cooker

Ingredients

2 cups strawberries sliced
2 cups rhubarb sliced
2 tbsp monk fruit sweetener
1 tbsp cornstarch (optional)
1½ cups oats
½ cup walnuts chopped
2 tbsp ground flax
¼ cup brown rice flour
1 tsp cinnamon
½ tsp salt
½ cup maple syrup
½ cup coconut oil melted

US Customary - Metric

Instructions

Wash and slice both strawberries and rhubarb. Place into the base of the slow-cooker. Sprinkle monk-fruit sweetener and cornstarch (if using) and toss to combine.
In a separate bowl combine oats, cinnamon, salt, flour, flax and chopped walnuts. stir to combine.
Melt coconut oil and add to oat mixture with maple syrup. Mix thoroughly. Scatter topping over the fruit. Cover with the lid and turn slow-cooker on high. Leave to cook for 2 hours.
After 2 hours, remove the lid and scoop portions into bowls. Top with coconut kefir or yogurt. If making for dessert, add vanilla ice-cream and extra fruit.

Notes

For an overnight method, follow above instructions but turn the slow-cooker to the low setting and serve the next morning.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Pingback: Gluten-Free Carrot Cake Baked Oats - Teri-Ann Carty
Carla says:

March 5, 2025 at 11:39 am

Alternatives to brown rice floor? thanks

Reply
1. Teri-Ann Carty says:
  
  March 7, 2025 at 10:58 pm
  
  If you aren’t gluten-free you can use regular flour. If you are gf, use sorghum flour! I hope you enjoy it!
  
  Reply