It’s strawberry season in Wisconsin! It arrived a little late this year, but the time has finally come to pick berries and put them in everything imaginable.
Last year, we made 18 cans of strawberry jam and strawberry shortcake. This year, we’re planning on picking twice as many strawberries, so we’ll need a lot of recipes to make use of them all.
This recipe for strawberry banana steel-cut oats came out delightful, and it’ll make about six 8 oz. servings.
- 4 cups water
- 1 ¼ cup steel-cut oats
- dash of salt
- ¼ cup agave nectar
- 8 strawberries, diced
- 2 bananas, diced
- ½ cup coconut flakes
This follows the direction of all other steel-cut oats recipes. Pour the water and oats, plus a dash of salt, into a pot and bring to a boil. Let boil for 5 more minutes, then bring the heat down to a simmer. Once most of the water has cooked down, add in the strawberries, bananas, and coconut flakes.
Seal tightly in 8 oz. jars and let sit overnight to keep cooking. Throw in the refrigerator in the morning.