- 1 1/2 c old fashioned rolled oats (certified gluten free if needed; do not use quick, instant, or steel-cut oats as they will not cook properly)
- 1/2 c. almond flour/meal
- 1/2 c. sliced almonds (or swap chopped walnuts, pecans or simply omit)
- 1/2t. ground cinnamon
- 4T. butter, melted and 1 T. melted coconut oil
- 1/2 c. pure maple syrup, honey or agave syrup
- 5 c. mixed berries, fresh or frozen (I used a blend of blueberries, raspberries and blackberries)
- 1 T. freshly squeezed lemon juice
- 2 t. pure vanilla extract
- 1/2 T corn starch (if using fresh berries) or 1 T corn starch if using frozen
- 2 T. chia seeds
- optional for serving: vanilla ice cream or frozen yogurt, whipped cream or Greek yogurt
- Coat a 5-6 quart slow cooker with nonstick spray or line with a nonstick liner.
- If using frozen berries, rinse them so that any large ice crystals are removed. (The berries do not need to be completly thawed). Place in slow cooker, then stir together with the lemon juice, vanilla, and chia seeds.
- In a large bowl, combine oats, almond flour, almonds (if using) and cinnamon. Pour melted butter mixture and maple syrup over the top, then stir to evenly moisten. Sprinkle oat mixture evenly over the top.
- Lay a sheet of paper towel or kitchen towel over the top of the slow cooker so that it overhands the sides and will stay in place once the slow cooker is covered. (This absorbs the moisture and helps the top to crisp).
- Cover and cook for 1 to 2 hours on high or 2 to 3 hours on low, until the fruit is bubbly and the top is browned. If your berries are still frozen, the cooking time may be longer. Serve warm, topped with vanilla ice cream, Greek yogurt or whipped cream, as desired.