If you haven’t tried slow cooker steel cut oats, you’re going to want to make this chocolate oats recipe - it may just transform your mornings! 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 heated up with additional water or microwaved to reheat. It’s a super simple recipe that’s nutritious and delicious, giving you a great, hassle-free breakfast to start your day. Share this recipe with family and friends on Facebook, Pinterest, Twitter or Instagram - and tag us @cabotcheese when posting on Instagram.
To make 6 servings, whisk water, cocoa and maple syrup or brown sugar in the insert of a 6-quart slow cooker. Add steel cut oats and salt, stirring to combine. Set slow cooker on high for 2 hours.
Divide the oats mixture among 6 bowls. Top with chocolate chips, dividing evenly, and garnish with Cabot Whipped Cream, if desired.
Can’t get enough yummy oatmeal? Try our tasty Strawberries and Cream Oatmeal next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this slow cooker steel cut oats recipe. If you have a chance, please rate and review it!
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.