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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.
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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: 1serving | Calories: 646kcal | Carbohydrates: 75g | Protein: 9g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Sodium: 302mg | Potassium: 610mg | Fiber: 8g | Sugar: 29g | Vitamin A: 75IU | Vitamin C: 47mg | Calcium: 154mg | Iron: 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.