Strawberry Coconut Slow Cooker Oats

Strawberry Coconut Slow Cooker Oats

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 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. 


Strawberry sauce: 

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! 

Coconut and Date Sugar Sweet Potato Bake

Coconut and Date Sugar Sweet Potato Bake

Since pumpkin & sweet potato season is coming up, I thought I'd share a delicious recipe for a sweet potato dish. I love the beautiful colors that are soon coming in fall- and a beautiful orange, like sweet potatoes is coming up soon! 

I love sweet potatoes!! I am so glad that they are also good for you & many people with food sensitivities can enjoy them as well. I present to you a lovely sweet potato side dish or dessert with some tropical flare! Yum! 

I think this dish is darling in cute little glass dessert dishes, served warm for dessert, or as a fabulously different side dish for a dinner side dish. Whatever you choose, you know you will be serving something healthy and delicious for your family and friends. 

I hope you enjoy this dish as much as I do. I am so in love with it! :)

Coconut Date Sugar Sweet Potato Bake: 

1 1/2 cups mashed sweet potatoes

1/2 cup pure maple syrup

1 egg

1/4 cup coconut cream

1/2 teaspoon vanilla

1/4 cup coconut oil, melted + extra for greasing baking dish


1/2 cup date sugar

1/2 cup unsweetened coconut flakes

1/4 cup almond flour

1/4 cup coconut oil, melted

1 teaspoon cinnamon, ground

1. Heat the oven to 350 F. Grease a 8x8x2 square glass baking dish with coconut oil. 

2. In a medium bowl, mix the sweet potatoes with the maple syrup. Stir in the eggs. Mix in the coconut cream, vanilla and coconut oil. Transfer this mixture to the baking dish. 

3. In a small bowl, mix together the topping ingredients. Sprinkle it over the sweet potato mixture in the baking dish. 

4. Bake for 20+ minutes or until the topping is golden brown. 

5. Allow to cool for 10 minutes before serving. This can be served as a side dish for a holiday dinner or as a dessert with a bit of extra coconut on top. 


If you enjoyed this post, send it on to a sweet-potato loving friend! 


Coconut Ginger Plantains

coconut ginger plantains

If you have never tried plantains, you are in for a real treat! This is a less-sweet banana that is low in sugars and is always allowed to ripen and then cooked before eaten. It is so delicious as a savory side dish as well as a sweeter side dish shown here in this post. 

You can find plantains at most supermarkets and especially at Mexican and Latin American grocery stores. You need to allow them to ripen before cooking. I have a funny story about that! I long time ago, when I was in high school I made a special dinner. I was teaching myself to cook all kinds of dishes. I wanted to make fried plantains as a side dish. However, I had bought green plantains and they had not had any ripening time before I cooked them. I tried to cook them and discovered they don't taste very good when cooked green. 

This time around, I was able to actually buy the plantain fairly ripe already. I also let it ripen an extra 2-3 days before cooking it in coconut oil. The coconut oil does a beautiful job of browning the plantains and they taste amazing! 

I love the addition of coconut and ginger to these plantains. They are easy enough to make for a quick snack or side dish and they are special and festive enough to serve at a party. I hope that you will enjoy some soon!  


Plantains with Ginger and Coconut: 

Makes about 1 1/2 cups plantains for a small side dish or snack. 

1 ripe plantain (the outside will be brown/black and the fruit will be soft), cut into slices.

1 1/2 tablespoons coconut oil

1 1/2 tablespoons crystallized ginger, finely chopped or 1 teaspoon fresh or ground ginger

1/4 cup large flake unsweetened coconut

1/4 teaspoon kosher salt

1 tablespoon maple syrup

1. Place some paper towels on a plate, set beside stove on counter. 

2. Heat the coconut oil in a large skillet over medium heat. 

3. Fry the plantain slices in coconut oil. Brown on each side. When done, place on the plate lined with paper towels to drain. You will need to fry the plantains in 2 batches. Set the plantains aside to cool a bit. 

4. Place the fried plantains in a bowl. Add the ginger, coconut, kosher salt and maple syrup to the bowl. Toss to coat. 

5. Serve on a serving plate. Enjoy! 

These plantains make a great snack and are also great as an appetizer served in small cups or as a great breakfast/brunch side dish! 

Check out my new Brunch Cookbook: Recipes for a Cheery Life: Gluten Free Brunch- now available on Blurb:

Paleo Strawberry Lime Coconut Crisp

paleo strawberry lime coconut crisp

This delicious dessert was inspired by the taste of a strawberry margarita. Yum! I had thought, hmmmm...I wonder how I can make a creative and delicious strawberry dessert that is both healthy and amazingly delicious? I thought adding a bit of lime juice and zest to the berries would really brighten up this dessert and bring it to a new level- and it did! I love how ideas inspired by quick thoughts always work out. 

Have you had an idea instantly appear to you? I know that I have time and time again and I am deeply grateful for those flashes of inspiration. It is always important to write them down so that I can try them out on recipe creation day. Each week I create 3-4 new recipes for the blog. I usually start out on planning day with 1-4 listed on a sheet of paper, then in the next 1-2 days I write down my ideas as they come to me. I love how inspiration strikes like a bolt of lightening! How are you inspired every day? 

I am so thrilled with this dessert, and since I have a sweet tooth, but try to stay away from as much sugar as possible so that I can keep my energy level up, keep healthy and keep happy. I love that this dessert only contains a small amount of maple syrup and honey and has very little sugar in each serving and no refined sugar at all. This is a win-win! I can have a little bit of dessert each day and know I am eating something that is good for me and my body. Yay! 

I hope that you enjoy making this dessert soon with some local strawberries. I know that you will love it! 


Strawberry Lime Coconut Crisp Dessert: 


6 cups fresh strawberries, sliced

3 tablespoons arrowroot starch, tapioca flour or cornstarch

3 tablespoons maple syrup

1 tablespoon fresh lime juice

1 teaspoon lime zest



1 cup large flake coconut

3 tablespoons coconut oil

2 tablespoons honey

1 teaspoon ground cinnamon

1/4 cup coconut flour


1. Heat oven to 350F. 

2.  Mix together the filling ingredients. Spoon the filling into a large 10 inch ceramic or glass pie plate. 

3. In a separate bowl mix together the topping ingredients. Use your hands to make sure that the topping is fully mixed. 

4. Sprinkle the topping over the strawberry filling. 

5. Bake for 25-35 minutes or until the topping is golden brown and the fruit filling is bubbling. 

This is a very juicy and delicious dessert. It can be served warm or cold and is great with some coconut whipped cream or some coconut ice cream on top! Enjoy! 

For more delicious brunch recipes make sure to check out  & purchase my new brunch cookbook: 

Recipes for a Cheery Life: Gluten Free Brunch