Slow Cooker Apple Cinnamon Oatmeal

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With this slow cooker apple cinnamon oatmeal, breakfast makes itself. Oats, diced apples, cinnamon and milk go into the slow cooker before bed, and in the morning there’s a pot of warm, creamy oatmeal waiting.

Oats are about as inexpensive as breakfast gets. A canister goes a long way, and this recipe turns a couple of apples and two cups of oats into breakfast for six.

A 4- to 6-quart slow cooker is the right size. Leftovers reheat well, so one batch can cover several mornings.

Ingredients and Swaps

• Oats: Old-fashioned rolled oats make a soft, creamy oatmeal. For a chewier texture that holds up best to a long overnight cook, use steel-cut oats and add 1 extra cup of liquid. Don’t use quick oats, which turn to paste.
• Milk or water: Milk is creamier. Water, or half and half of each, is less likely to stick on a long cook.
• Apples: Any variety. Peeling is optional.
• Sweetener: Brown sugar or maple syrup. You can leave it out and let everyone sweeten their own bowl.

Tips for Slow Cooker Oatmeal

• Grease the insert. Rub the inside with butter or coat it with cooking spray so the oats don’t stick to the sides.
• Know your slow cooker. Some run hot. The first time you make this, try it during the day so you can check it at 5 hours.
• Use the warm setting. If your slow cooker switches to warm on a timer, set it for 6 hours and let it hold until morning.
• Stir before serving. The oatmeal settles as it cooks. A good stir makes it creamy again, and a splash of milk loosens it.

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Slow Cooker Apple Cinnamon Oatmeal

Old-fashioned oats slow cooked with diced apples, cinnamon and vanilla. Cook on low for 6–7 hours overnight or on high for 3 hours.

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Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups old-fashioned rolled oats
• 4 cups milk or water or half of each
• 2 apples diced, peeled if you like
• 2 tablespoons brown sugar or maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• pinch salt
• Butter or cooking spray for the slow cooker

Method

 

1. Grease the insert of a 4- to 6-quart slow cooker with butter or cooking spray.
2. Add the oats, milk, apples, brown sugar, cinnamon, vanilla and salt. Stir well.
3. Cover and cook on low for 6–7 hours or on high for 3 hours, until the oats are soft and creamy.
4. Stir well before serving, adding a splash of milk if it’s too thick. Top with nuts, fruit or a drizzle of maple syrup.

Notes

• For chewier oatmeal, use steel-cut oats and add 1 extra cup of liquid.
• Add ½ cup of raisins or dried cranberries before cooking.
• Freeze leftovers in a muffin tin for single portions.

Topping Ideas

Chopped nuts, raisins or dried cranberries, sliced banana, a spoonful of peanut butter or a drizzle of maple syrup. Setting out a few toppings lets everyone build their own bowl.

Storage and Reheating

• Refrigerate: Up to 5 days in an airtight container.
• Freeze: Spoon into a muffin tin, freeze until solid and move the portions to a freezer bag for up to 2 months.
• Reheat: Microwave or warm on the stove with a splash of milk or water, stirring until creamy.

More warm make-ahead breakfasts: Blueberry Baked Oatmeal Squares and Apple Cinnamon Breakfast Crumble Cups.

Slow Cooker Oatmeal Questions

Can I halve the recipe?

Yes, but use a small slow cooker, 2–3 quarts. A half batch in a large slow cooker spreads thin and can scorch.

Why did my oatmeal stick or brown at the edges?

The slow cooker ran hot or cooked too long. Grease the insert, use part water in place of all milk and shorten the time next round.

Can I cook it on high?

Yes. It takes about 3 hours on high.