Slow cooker strawberries and cream oatmeal
Slow cooker strawberries and cream oatmeal cooks overnight for a creamy, delicious breakfast that’s ready when you wake up!
Yield: 6 -8 servings
Ingredients
- 1 ½ cups steel-cut oats
- 6 cups milk of choice
- ½ cup maple syrup
- 1 ½ cups diced strawberries, divided
- 4 oz. plain cream cheese (I use ⅓ reduced fat)
- 1 ½ teaspoons vanilla
- ⅛ teaspoon kosher salt
Optional toppings:
- Extra sliced strawberries, sliced bananas, maple syrup, chia seeds, granola, white chocolate chips or a dollop of whipped cream
Instructions
- Combine all of the ingredients, using just 1 cup of the sliced strawberries, in the slow cooker. Stir well to combine.
- Cover and cook on low for 7-8 hours overnight.
- In the morning, stir well. The sides at the top will be cooked onto the slow cooker insert and just need to be scraped and mixed in with the rest of the oatmeal. Stir in remaining ½ cup sliced strawberries.
- Serve warm with any desired toppings and enjoy!
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Notes
The recipe calls for ½ cup maple syrup, but you could get away with just ⅓ cup if you want to reduce the sugar.
Want to make this vegan? You just need to replace the cream cheese. I’d suggest using a vegan cream cheese or trying a soy yogurt instead of cream cheese. You’ll need about 1 cup or so.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 184mg | Fiber: 6g | Sugar: 23g
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