Slow Cooker Oatmeal – old-fashioned (rolled) or steel-cut oats. This easy, warm breakfast recipe is creamy, hands-off and freezer friendly. Add your favorite fruit for a great start to a cold day!
From the first time I made this Slow Cooker Oatmeal, I stopped buying those little packets of instant oatmeal.
They’re overpriced, over-sugared and lacked the creaminess of homemade oatmeal.
This recipe originally came from my daughter who has a serious handle on making comfort food lighter and more nutrition dense. I tweaked it to suit my taste – it’s now my go-to for a healthy breakfast on busy mornings.
Why I love this slow-cooker oatmeal:
- Hot oatmeal is a healthy breakfast with simple, whole ingredients with very little sugar.
- Minimal prep and easy cleanup.
- Make ahead and freezer friendly.
- Easy, healthy way to a simple breakfast.
- Customize your warm bowl of oatmeal to your taste.
- Makes enough for the whole famly to reheat through the week and freezes well too!
- Slow cooker oatmeal is the best way to creamy, warm bowl of oatmeal without standing over the stove top.
Ingredients needed for Slow Cooker Oatmeal:
- 2 cups oats (old-fashioned oats used – see below re: steel cut oats_
- 4 cups water
- 3 cups milk
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup brown sugar (or to taste)
- 2 tablespoons good quality maple syrup (or add 2 tablespoons more brown sugar)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- nonstick cooking spray
How to make Slow Cooker Oatmeal:
For easy cleanup, spray the bottom of the slow cooker and up the sides with cooking spray (or brush with vegetable oil).
Add oats, milk, water, maple syrup, brown sugar, cinnamon, salt and vanilla extract.
Give it a good stir then cover and cook on LOW for 2 1/2 to 3 hours. Cooking time will vary with slow cookers. You know yours – check the oatmeal near end of cooking and adjust cook time accordingly.
Note: steel cut oats will require a little more cooking time.
Tips for making Slow-Cooker Oatmeal:
- Spray the bottom of the slow cooker with cooking spray so the oatmeal doesn’t stick.
- Use both milk and water for a creamy texture without being too heavy.
- Fairlife milk – highly recommended for extra protein.
- Resist overnightcooking I know some recipes call for it and it’s tempting, but for the best texture of the oatmeal (especially the first time you make it), slow cook during the day (think weekend meal prep) so it doesn’t overcook.
- Your favorite toppings – a must-add for the ultimate breakfast experience. My two favorites are honeycrisp apples that give off a tangy-sweet flavor or fresh blueberries.
What types of oats are best?
There are two great options: old-fashioned oats (also called rolled oats) and steel cut.
- Old-fashioned oats: cook 2 ½ to 3 hours on low.
- Steel-cut oats: need a little more time (3-4 hours) and more milk or water may be needed.
- Avoid instant oats: They won’t stand up to crock pot cooking and may turn mushy.
Topping ideas:
- dried cranberries or raisins
- bananas or any fresh berries
- drizzle of maple syrup
- sprinkle of brown sugar
- almonds, pecan or other nuts
- pomegranate seeds
Storage and reheating:
Store fresh: Cool oatmeal completely then transfer to an airtight container and pop it in the fridge. It’ll keep up up to 3 days – perfect for busy mornings. The oatmeal might thicken up a bit in the fridge, but that’s totally normal – just add a splash of milk before heating.
Freeze: This oatmeal freezes really well. Cool completely then transfer to several individual serving freezer-safe containers. Store up to 2 months in the freezer.
From the fridge, add a splash of milk and reheat in the microwave safe bowl about 1 minute or until heated through.
From the freezer, place frozen oatmeal in the fridge the night before. In the morning, reheat in the microwave with a splash of milk.
FAQ
Can I use instant oats?
I don’t recommend it. They may overcook and get mushy. Stick with old-fashioned oats (also called rolled oats) or steel-cut oats for the best results.
My oatmeal stuck to the bottom — what went wrong?
Use cooking spray (or brush on vegetable oil) before adding ingredients, and cook on LOW. The lower temp helps prevent sticking and gives you that smooth, creamy texture.
Can I double the recipe?
Yes! Just make sure your slow cooker is large enough and keep the same ratio of cups of water or liquid to oats.
How do I reheat this oatmeal?
Add a splash of milk then warm in the microwave. Give it a good stir, add toppings and eat.
If you want more easy meals (breakfast, dinner and appetizers), click here to subscribe!
Full printable slow cooker oatmeal recipe below. Enjoy!
