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.
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.