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From Healthy Slow Cooking – A Vegan Slow Cooker Blog
Last night we went out to eat and they had a white layer cake with strawberry icing. Luckily they were out of it or it would be attaching itself to my hip as I write this.
But this oatmeal isn’t second best. It’s has the sweet and slightly sour bite of strawberries with the creamy after taste of vanilla and the richness of So Delicious Coconut milk. Topped with some extra vanilla coconut yogurt it even has more vanilla taste – just like I imagine the white cake would have tasted like.
Slow Cooker Strawberry Shortcake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk (or other non-dairy milk)
- 1 cup chopped strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons sweetener
(I used agave)
- For serving: So Delicious Coconut Yogurt and more fresh strawberries
The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and yogurt. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. The berries will have floated to the top of the crock. Just smash them a little with the spoon while you’re mixing the pot to incorporate them into the mix. Stir in sweetener.
Top each serving with So Delicious Coconut Yogurt and more fresh strawberries if you want.
July 20th, 2013 at 12:50 pm
Canned coconut milk has a lot of fat. The coconut plant-based milk you find in the refrigerated section or in the shelf stable packages with soy/rice/nut milks is very different and has very little fat. Just like nut milks don’t have the same fat content as nut butters. The So Delicious brand I recommend is not canned.