The double dose of strawberry in these get-ahead oats serves two purposes: fresh berries offer juicy goodness, while freeze-dried ones carry more concentrated flavour.
Prep 5 mins
Cook 4 1⁄2 hours
Calorie-controlled cooking spray
950ml unsweetened almond milk
400g pinhead oats (see cook’s tip)
10 pitted and chopped Medjool dates (you’ll need 80g prepared weight)
30g whole freeze-dried strawberries
1 teaspoon vanilla extract
1 teaspoon salt
450g strawberries, hulled and chopped
- Mist a 6-litre (or larger) slow cooker with cooking spray. Pour in 800ml water and the almond milk, then add the oats, dates, freeze-dried strawberries, vanilla and salt, and stir to combine. Reserve 150g of the chopped strawberries, then add the rest to the slow cooker and mix well.
- Cover the oats and cook on low for about 4 1⁄2 hours until the porridge is thick and the oats are tender. Stir the porridge well, scraping down the sides and bottom of the cooking pot. Ladle the oats into bowls, then top with the reserved chopped strawberries and serve.
LEFTOVERS Keep in the fridge in an airtight container for up to one week.
COOK’S TIP It’s important to use pinhead oats, also known as steel-cut oats, instead of regular porridge oats to avoid the final dish being mushy.