Strawberry Rhubarb Slow Cooker Oats

This slow cooker strawberry rhubarb is WORTH THE WAIT!

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.

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

Strawberry Rhubarb Slow Cooked Oats

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.

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Prep Time 20

Cook Time 2

Course Breakfast

Servings 4

Equipment

Slow Cooker

Ingredients

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

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.

Keyword gluten free, plant based, slow cooker, vegan