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.
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