Wake up to warm, comforting Crockpot oatmeal that cooked itself overnight. This hands-off breakfast is perfect for busy mornings or cozy weekends. You’ll love the creamy texture and customizable flavors.
Nothing beats a great Crockpot Oatmeal. Whether you're a fan of Crockpot Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Crockpot Oatmeal
- Effortless mornings: Just combine ingredients and let the slow cooker do the work.
- Creamy texture: Slow cooking gives oats a velvety, porridge-like consistency.
- Totally customizable: Easily add your favorite fruits, nuts, or sweeteners.
- Meal prep friendly: Make a big batch and reheat all week.
Ingredients & Tools
- 2 cups old-fashioned rolled oats (not quick oats or steel-cut)
- 4 cups water or milk (or a mix of both)
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 2 tbsp maple syrup or brown sugar (adjust to taste)
- 1 tsp pure vanilla extract
- 1 cup chopped apples, berries, or dried fruit (optional)
- 1/2 cup chopped nuts or seeds for topping (optional)
Tools: 4- to 6-quart slow cooker, measuring cups and spoons
Notes: Using old-fashioned oats is key—they hold their shape and won’t turn mushy. Don’t skip the salt; it balances the sweetness.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 7 g |
| Fat: | 4 g |
| Carbs: | 38 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 6-8 hours on Low | Total Time: 6-8 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Can I use steel-cut oats instead? Yes, but you’ll need to adjust the liquid ratio and cooking time. Steel-cut oats require more liquid and a longer cook—try 1 cup steel-cut oats to 3 cups liquid and cook for 7-8 hours on Low.
- What’s the best liquid to use? Water gives you a cleaner oat flavor, while milk (dairy or plant-based) adds extra creaminess and richness. I often use half water, half milk for the perfect balance.
- How do I prevent the oatmeal from sticking? A slow cooker liner or a light coating of cooking spray makes cleanup effortless. If you don’t have either, just give the crock a quick rinse right after serving—it helps immensely.
- Can I make it sweeter or less sweet? Absolutely. Start with the suggested amount of sweetener, then adjust to your preference after cooking. You can always add more, but you can’t take it out!
How to Make Crockpot Oatmeal
Step 1: Start by lightly greasing the inside of your slow cooker with cooking spray or butter. This little step makes a huge difference when it comes to cleanup—trust me, you’ll thank yourself later. Then, simply add the oats, liquid, salt, cinnamon, and maple syrup directly into the crock. If you’re using any firmer fruits like apples or pears, add them now too.
Step 2: Give everything a gentle stir with a wooden spoon or spatula, just until the ingredients are well combined. You don’t need to overmix here—just make sure there are no dry pockets of oats hiding at the bottom. The mixture will look quite watery at this stage, and that’s exactly what you want. The oats will slowly plump up and absorb the liquid as they cook.
Step 3: Place the lid securely on your slow cooker and set it to the Low heat setting. The trick is to cook it low and slow—this is what gives you that incredible creamy texture without any risk of burning or sticking. Resist the urge to peek too often, as lifting the lid releases heat and can extend the cooking time.
Step 4: Let the oatmeal cook for 6 to 8 hours. If you’re making this overnight, 7 hours is usually the sweet spot for me. When you open the lid, you’ll notice the oats have thickened significantly and developed a lovely, porridge-like consistency. The aroma of cinnamon and warm oats will fill your kitchen—it’s honestly one of the best morning wake-up calls.
Step 5: Stir in the vanilla extract right at the end. This preserves its delicate flavor, which can sometimes cook out if added too early. Now’s also the time to fold in softer fruits like berries or bananas if you’re using them. Taste and adjust sweetness if needed—sometimes I add an extra drizzle of maple syrup at this stage.
Step 6: Serve immediately with your favorite toppings. I love a sprinkle of chopped walnuts, a handful of fresh berries, and a splash of milk or cream. The oatmeal will continue to thicken as it sits, so if you prefer it looser, just stir in a little extra warm milk or water until it reaches your perfect consistency.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Portion into freezer-safe containers for up to 3 months.
- Reviving: Stir in warm milk or water when reheating to restore creaminess.
Serving Suggestions
Complementary Dishes
- Scrambled eggs with herbs — The creamy, savory eggs provide a lovely contrast to the sweet, spiced oatmeal, making for a well-rounded breakfast plate.
- Crispy turkey bacon or sausage — That salty, savory crunch alongside the soft oatmeal is a classic comfort combination that never disappoints.
- Sautéed cinnamon apples — If you want to double down on the cozy factor, tender apples cooked with a pat of butter and more cinnamon are pure magic.
Drinks
- Hot coffee with a dash of cream — The bitterness of coffee cuts through the oatmeal’s sweetness beautifully, and let’s be honest—what’s breakfast without coffee?
- Cold brew or iced latte — For those warmer mornings when you still want something hearty but need a cooler drink to balance it out.
- Spiced chai tea — The warm spices in chai mirror the cinnamon in the oatmeal, creating a harmoniously spiced breakfast experience.
Something Sweet
- Warm banana bread — A slice of moist, nutty banana bread feels like a natural extension of your oatmeal bowl, especially when it’s still slightly warm from the oven.
- Blueberry muffins with streusel topping — The burst of berries and crunchy topping adds texture and fruity brightness that complements the oatmeal’s creaminess.
- Dark chocolate chunk cookies — Because sometimes you just want a little chocolate with your breakfast, and the bitter notes pair surprisingly well with the sweet oats.
Top Mistakes to Avoid
- Using quick oats instead of old-fashioned. Quick oats break down too much during the long cooking time and will give you a gluey, mushy texture rather than that perfect creamy consistency.
- Adding dairy too early. If you’re using milk or cream, adding it at the beginning can sometimes cause it to curdle or form a skin. It’s better to use water during cooking, then stir in dairy at the end.
- Overcooking on High heat. Cooking oatmeal on High might seem faster, but it often leads to burnt edges and an uneven texture. Low and slow is the only way to go for perfect results.
- Forgetting to grease the crock. It might seem minor, but oatmeal has a tendency to stick—especially around the edges. A quick spray saves you from a frustrating scrubbing session later.
Expert Tips
- Toast your oats first for deeper flavor. Spread the
Crockpot Oatmeal
Wake up to perfect Crockpot Oatmeal! This easy overnight recipe delivers creamy, customizable breakfast magic. Get the simple slow cooker method now!
Ingredients
For the Ingredients
-
2 cups old-fashioned rolled oats (not quick oats or steel-cut)
-
4 cups water or milk (or a mix of both)
-
1/2 tsp fine sea salt
-
1 tsp ground cinnamon
-
2 tbsp maple syrup or brown sugar (adjust to taste)
-
1 tsp pure vanilla extract
-
1 cup chopped apples, berries, or dried fruit (optional)
-
1/2 cup chopped nuts or seeds for topping (optional)
Instructions
-
Start by lightly greasing the inside of your slow cooker with cooking spray or butter. This little step makes a huge difference when it comes to cleanup—trust me, you’ll thank yourself later. Then, simply add the oats, liquid, salt, cinnamon, and maple syrup directly into the crock. If you’re using any firmer fruits like apples or pears, add them now too.01
-
Give everything a gentle stir with a wooden spoon or spatula, just until the ingredients are well combined. You don’t need to overmix here—just make sure there are no dry pockets of oats hiding at the bottom. The mixture will look quite watery at this stage, and that’s exactly what you want. The oats will slowly plump up and absorb the liquid as they cook.02
-
Place the lid securely on your slow cooker and set it to the Low heat setting. The trick is to cook it low and slow—this is what gives you that incredible creamy texture without any risk of burning or sticking. Resist the urge to peek too often, as lifting the lid releases heat and can extend the cooking time.03
-
Let the oatmeal cook for 6 to 8 hours. If you’re making this overnight, 7 hours is usually the sweet spot for me. When you open the lid, you’ll notice the oats have thickened significantly and developed a lovely, porridge-like consistency. The aroma of cinnamon and warm oats will fill your kitchen—it’s honestly one of the best morning wake-up calls.04
-
Stir in the vanilla extract right at the end. This preserves its delicate flavor, which can sometimes cook out if added too early. Now’s also the time to fold in softer fruits like berries or bananas if you’re using them. Taste and adjust sweetness if needed—sometimes I add an extra drizzle of maple syrup at this stage.05
-
Serve immediately with your favorite toppings. I love a sprinkle of chopped walnuts, a handful of fresh berries, and a splash of milk or cream. The oatmeal will continue to thicken as it sits, so if you prefer it looser, just stir in a little extra warm milk or water until it reaches your perfect consistency.06
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