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Breakfast recipe · from the recipe book

Slow-Cooker Strawberry Vanilla Oats with Almond Butter

Creamy, spoon-soft oats from the slow cooker, swirled with jammy warm strawberries, vanilla and a nutty almond butter ribbon.

Slow-Cooker Strawberry Vanilla Oats with Almond Butter

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • 1 cup250 gWater
  • 1¾ cups sliced300 gStrawberriessliced
  • 1 cup150 gBlueberries
  • 2 tsp8 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2 tbsp40 gMaple syrup
  • ¼ cup64 gAlmond butter, no salt addedstirred smooth
  • ½ oz20 gChia seeds
  • 1½ tsp3 gLemon zest

Steps

  1. Prepare first: slice the strawberries and divide them into two equal halves. Stir the almond butter smooth.
  2. Lightly grease the slow cooker insert, then add the oats, almond milk, water, chia seeds, cinnamon and salt and stir well.
  3. Stir in half of the strawberries and all of the blueberries.
  4. Cover and cook on LOW for 7 hours, until the oats are thick and creamy.
  5. Stir in the vanilla and maple syrup; if the porridge is too thick, loosen it with a splash of hot water.
  6. Toss the remaining half of the strawberries with the lemon zest.
  7. Spoon the porridge into four bowls, top with the lemon-zest strawberries and swirl the almond butter over each bowl.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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