Wow! As I write this post everything is blanketed in a beautiful snow! I looks just like a holiday postcard today. I am happy that I went for a walk to take pictures of all of the beautiful trees covered in snow and to see everyone out and walking around the neighborhood today.
Here is a great oats recipe that will take your breakfast on a snowy day like this one...to the next level! I just love the brightness of the strawberry sauce and the crunch of the coconut in the oats as well as in the topping. It is delightful and oh so yummy!
I also adore how easy it is to create these oats in a slow cooker. Since I am the only one in my house that likes oats, I get these all to myself- lucky me! I can make them ahead, refrigerate them and then take them out each morning to heat, top with toppings and enjoy with my favorite cup and tea and a large glass of water.
I wish you a happy breakfast with these oats!
Strawberry Coconut Slow Cooker Oats:
Makes about 4-6 servings of oats
2 cups coconut milk
1 cups water
1 cup gluten free steel cut oats (I love Bob's Red Mill brand)
1/4 teaspoon sea salt
2/3 cup defrosted strawberries
1/3 cup unsweetened coconut flakes
1 teaspoon vanilla extract
+strawberry sauce, toasted coconut and blueberries to top off your oats
Combine all of the ingredients in a slow cooker. Stir to combine. Put on lid and cook on low for 6-8 hours. The mixture will thicken and be creamy. To serve, top with strawberry sauce, toasted coconut and blueberries.
For extra protein you can also top these oats with some coconut yogurt.
2 cups defrosted strawberries
honey or maple syrup to taste
Place the strawberries in the bowl of a food processor or blender. Pulse or blend until they are fully blended. Then, place the sauce in a small saucepan, add a touch of honey or maple syrup and heat the sauce for 2-3 minutes until thickened. Taste for sweetness and add sweetener as desired.
Enjoy! I absolutely love these oats for my daily healthy breakfast!