frozen strawberries

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 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. 

 

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! 

Danish Strawberry Cinnamon Pudding

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Oh how I love strawberries! "But, it's fall!" you say. No matter! Pull out those frozen strawberries you tucked away from when you went to the you-pick farm this summer. Didn't make it to the farm? No worries, pick up some yummy frozen strawberries in the freezer section at the store. 

This makes a quick, elegant and very impressive dessert that you can make ahead for guests. You can put it in small ramekins, pretty wine glasses, martini glasses, dessert bowls, or you may choose to chill the mixture in one large bowl and serve it into individual bowls. 

Another amazing thing about this delicious dessert is that it only has only 1 1/2 teaspoons of sugar per serving! That is awesome! Ideally we should only consume 6-9 teaspoons or fewer per day, so this makes a great dessert to enjoy! 

Danish Strawberry Cinnamon Pudding: 

Adapted from the book: The Cooking of Scandinavia by Dale Brown.

Makes 4-6 servings depending on the size of the dessert cups.

Frozen Strawberries, thawed (about 3 cups- will make 2 1/3 cups pureed berries. I would recommend having extra strawberries on hand to add in until you have the desired 2 1/3 cups of strawberry puree) 

2 tablespoons organic sugar

2 tablespoons arrowroot starch

1/4 cup cold water

3/4 teaspoon ground cinnamon

Optional: Serve with whipping cream or coconut milk poured over. 

1. Thoroughly thaw the strawberries. Then, place the thawed berries into a food processor or blender and blend them until they form a puree. Measure out the puree until you have 2 1/3 cups. 

2. Mix the arrowroot starch together with the cold water in a small bowl. Set aside near the stove. 

3. Place the berry puree and 2 tablespoons sugar along with the ground cinnamon into a medium saucepan over medium high heat. Bring to a boil while stirring constantly. This will take a few minutes. Then, add in the arrowroot starch/water mixture. Stir and bring the mixture to a simmer, not a boil. Take off the heat. 

4. Pour into a serving bowl or into individual bowls or glasses. Chill for 2 hours before serving. 

Enjoy! 

Trista