Description
This Crock-Pot Strawberry and Cream Oatmeal is a deliciously creamy and comforting breakfast made with steel-cut oats, fresh strawberries, and a touch of cream. Slow-cooked to perfection, it’s a hands-off recipe that yields tender, flavorful oatmeal perfect for a cozy morning. Sweetened naturally with maple syrup or honey and flavored with cinnamon and vanilla, it’s a wholesome start to your day.
Ingredients
Scale
Oatmeal Base
- 1 cup steel-cut oats
- 3 cups water
- 1 cup milk (dairy or non-dairy)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Fruit & Flavorings
- 1 cup chopped fresh strawberries (plus extra for topping)
- 1 teaspoon vanilla extract
Cream & Sweetener
- 1/4 cup heavy cream or coconut cream
- 2–3 tablespoons maple syrup or honey
Instructions
- Prepare the Crock-Pot: Lightly grease the inside of your Crock-Pot with cooking spray or a small amount of oil to prevent the oats from sticking during cooking.
- Add Ingredients: Place the steel-cut oats, water, milk, chopped strawberries, cream, maple syrup, vanilla extract, cinnamon, and salt into the Crock-Pot. Stir well to thoroughly combine all the ingredients.
- Cook the Oatmeal: Cover the Crock-Pot and cook on low heat for 6–7 hours or on high heat for 3–4 hours. The oats should become tender and creamy once cooked.
- Serve: Stir the oatmeal before serving to evenly distribute the strawberries and cream. Top with extra fresh strawberries and an optional drizzle of cream or sweetener to taste.
Notes
- For a dairy-free version, substitute almond milk and use coconut cream instead of heavy cream.
- Frozen strawberries can be used as a substitute if fresh are not available; just add them directly to the Crock-Pot.
- Adjust sweetness by adding more or less maple syrup or honey depending on preference.
