We LOVE making oats in the crockpot and it seems like you do as well since crock pot oats are some of our most popular recipes! Have you tried our Cranberry Apple or our Peaches and Cream Steel Cut Oats? There are so many different yummy combinations!
You’ll notice in our oat recipes (and even in our protein shake recipes) that we normally use unsweetened almond milk. There’s a reason – because it provides the extra flavor needed (instead of only using water) without added sugar! Unsweetened almond milk is a staple in our house. It’s something we ALWAYS have on hand, just like steel cut oats!
For this recipe we had a few bananas that I needed to use quickly – and Scott requested added strawberries – so I simply added everything to the crockpot, went to sleep and when we woke up breakfast was ready! This is a perfect option for breakfast to pair with Greek yogurt, a protein shake, or eggs! You’ll start your day off with a healthy meal and the energy you need to accomplish your goals.
Yields 8 servings. To get an accurate serving size, weigh your entire batch (after cooked) and divide it by how many servings of oats you used. For example, one serving of steel cut oats is 1⁄4 dry so if you used 2 cups that is eight servings. Weigh your entire batch of oats and divide that by 8.
Macros (per serving):
- Calories – 213
- Carbs – 38 g
- Fat – 4 g
- Protein – 8 g
- Sugar – 6 g
- Fiber – 6 g
- 2 cups gluten free steel cut oats
- 2 mashed bananas
- 1 cup frozen organic strawberries
- 4 cups of Silk unsweetened cashew or almond milk
- 4 cups of water
- 1–2 Tbsp maple syrup
- 1 tsp stevia extract
- ½ tsp sea salt
- Spray your crock pot with non-stick spray or coat with coconut oil.
- Put all the ingredients into your slow cooker and cook on low for around 8 hours.
- Stir a few times and serve! Store in a container that holds at least 3.5 liters.