Steel cut oats are cooked in a slow cooker then Cabot Lowfat Vanilla Bean Greek Yogurt or Cabot Triple Cream 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 Greek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt
3 tablespoons mini chocolate chips
Cabot Whipped Cream, for serving, if desired
Prep: 10 mins | Cook: 2 hrs | Total: 2 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 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.
*Nutritional facts based on Lowfat Vanilla Bean Greek Yogurt.
Recipe and photo courtesy of Katie Webster.