Steel cut oats are cooked in a slow cooker then Cabot Vanilla Bean Greek Yogurt is added in after cooking to loosen it up and make it ultra creamy. The oats can be cooked in advance, and heat up with additional water or microwaved to reheat. Do not boil.
4 cups water
⅓ cup dark cocoa powder
½ to ⅔ cup pure maple syrup or brown sugar
1⅓ cup steel cut oats
1¼ cup Cabot Lowfat Vanilla Bean
3 tablespoons mini chocolate chips
Cabot Whipped Cream, for serving, if desired
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Prep: 10 mins | Cook: 3 hrs | Total: 3 hrs 10 mins
WHISK water, cocoa and maple syrup or brown sugar in the insert of a 6 quart slow cooker. Add steel cut oats and salt, and stir to combine. Set slow cooker on high for 2 hours.
STIR Cabot Greek Yogurt into the oat mixture when timer goes off.
DIVIDE the oats mixture among 6 bowls. Top with chocolate chips, dividing evenly and garnish with whipped cream if desired.
Recipe and photo courtesy of Katie Webster.