Made with apple juice, old-fashioned oats, salt, frozen raspberries, Cabot Vanilla Bean Lowfat Greek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt, honey and lemon zest, Raspberry Lemon Slow Cooker Oats are a wonderful combination of sweet and tart, far from the bland oatmeal you may have grown up on. Conveniently made in the slow cooker, it’s easy to prep a batch on the weekend so you’ll be ready to heat up and eat a nutritious breakfast throughout the week. This raspberry oatmeal is a delicious breakfast you’ll look forward to getting out of bed for! Share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make 6 - 6½-ounce servings, whisk the apple juice, oats and salt in a medium (4 Quart) slow cooker. Set for 4 hours on low.
Serve hot with additional honey, if desired. If making in advance for the week ahead, store individual servings in glass jars so you can just grab a jar in the morning, heat up and enjoy starting your day with a great breakfast.
For another fruity, satisfying oatmeal recipe, try our Strawberries and Cream Oatmeal. Cabot is a co-operative of over 800 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on this raspberry oatmeal, so please rate and review the recipe after you’ve tried it!
3 cups apple juice, no sugar added
1¼ cup old fashioned oats
generous pinch salt
2 cups frozen raspberries
1 cup Cabot Vanilla Bean LowfatGreek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt
3 tablespoons honey, plus more for serving if desired
1 teaspoon lemon zest
WHISK apple juice, oats and salt in a medium (4 Quart) slow cooker. Set for 4 hours on low.
ADD raspberries, yogurt, honey and lemon zest when timer has 1 hour remaining. Stir to combine. Cover and continue cooking until the timer goes off.
SERVE hot with additional honey if desired.
*Nutritional facts based on Lowfat Vanilla Bean Greek Yogurt.
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