Go Back
–+ servings
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
Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

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

Serving: 1servingCalories: 646kcalCarbohydrates: 75gProtein: 9gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gSodium: 302mgPotassium: 610mgFiber: 8gSugar: 29gVitamin A: 75IUVitamin C: 47mgCalcium: 154mgIron: 3mg

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