There is nothing like waking up to the smell of a filling breakfast prepared for you!
Crockpot oatmeal is my solution for those quick and healthful mornings: all it takes is a few minutes the night before to prepare it and then you have yourself a hot, delicious, filling meal waiting for you in the morning.
What is even better is that it is easy to customize: you can mix and match each day adding a different fruit, nut or spice so that you get a slightly different version every day! In this post I will be sharing my favorite crockpot oatmeal recipes.
Breakfast is the most important meal of the day and with these recipes you get a filing option, with lots of variety!
The 11 Best Crockpot Oatmeal Recipes
1. Apple Cinnamon Oatmeal
There is nothing – I think – better than a big ol’ bowl of oats with apples and cinnamon!
Ingredients
2 cups of old-fashioned oats
4 cups of water
2 cups of milk
2 large apples, peeled, cored, and diced
1/4 cup of brown sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
2 tablespoons of butter
1 teaspoon of vanilla extract
Instructions
1. Grease the inside of the crockpot with butter to prevent sticking.
2. Mix into the crockpot 2 cups of oats, 4 cups water, 2 cups milk, 2 chopped apples, 1/2 cup brown sugar, 1 tsp cinnamon and a pinch of salt.
3. Cover and cook on low for 6-8 hours, or until oats are tender and creamy.
4. Once cooked, add the vanilla extract and stir well.
5. Serve warm, with extra slices of apple, or drizzled with maple syrup.
2. Banana Nut Oatmeal
There is something very soothing about sitting down to a bowl of porridge warmed through with milk in the morning. A great breakfast dish!
I love to have this for breakfast. My favorite version is made with ripe banana and some chopped nuts thrown in for a bit of crunch.
I like to top it with a dusting of cinnamon, and a little drizzle of honey.
Ingredients
1 cup steel-cut oats
2 ripe bananas, mashed
3 ½ cups water
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts or pecans
Instructions
1. Place all the ingredients in the Crockpot: Steel-cut oats, banana, water, almond milk, maple syrup, vanilla extract, cinnamon, salt
2. Stir all the ingredients well to ensure they are evenly mixed.
3. Cover and cook on low for 6-8 hours or until oats are well-softened and fluffy.
4. Once cooked, stir in the chopped walnuts or pecans.
5. Serve warm, topped with additional banana slices and nuts if desired.
6. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk, if desired.
3. Pumpkin Spice Oatmeal
When crisp autumn blows in, I start craving warm spices. Almost every morning, I eat a bowl of rolled oats, this one is made with some pure pumpkin puree.
A splash of vanilla extract and a drizzle of maple syrup (optional) makes this breakfast both decadent and healthy.
Ingredients
2 cups of old-fashioned oats
4 cups of water
1 cup of canned pumpkin puree
2 teaspoons of pumpkin pie spice
1 teaspoon of vanilla extract
½ cup of brown sugar
½ teaspoon of salt
Optional toppings: chopped nuts, dried fruit, or a drizzle of maple syrup
Instructions
1. In a slow cooker, combine the oats, water, pumpkin puree, pumpkin pie spice, vanilla extract, brown sugar, and salt.
2. Stir everything together until the ingredients are well mixed.
3. Cover and cook on low 6-8 hours or on high 3-4 hours until oats are tender.
4. Stir the oatmeal before serving to ensure a smooth consistency.
5. Serve warm, topped with your choice of chopped nuts, dried fruit or a dollop of maple syrup.
6. Leftovers will keep in the fridge for up to a week and can be reheated as needed.
4. Blueberry Almond Oatmeal
Before I go out each morning, I like to have a big bowl of stewed fruit and nuts. I don’t mind a few crushed blueberries stirred together with the chunky almonds.
I also sprinkle in a dash of cinnamon – its flavor can really brighten things up – and add a splash of honey or maple syrup for sweetness and nutrition.
Ingredients
2 cups steel-cut oats
1 cup blueberries (fresh or frozen)
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 cups water
1/2 cup almond milk (optional, for creaminess)
1/4 cup honey or maple syrup (optional, for sweetness)
Instructions
1. Lightly grease the inside of your crockpot to prevent sticking.
2. Add the steel-cut oats, blueberries, and sliced almonds to the crockpot.
3. Stir in the vanilla extract, ground cinnamon, and salt.
4. Pour the water over the oat mixture, ensuring all ingredients are combined.
5. Get ready to strum your lute or lyre, then cook on low 6-8 hours or overnight until oats are soft and cooked.
6. If desired, stir in the almond milk and sweetener prior to serving. Adjust sweetness to taste.
5. Maple Brown Sugar Oatmeal
Store-bought breakfast cereals can be unhealthy, so I love starting my day with a warm bowl of oatmeal with a bit of maple, a touch of brown sugar, a sprinkling of cinnamon and a few chopped nuts.
Ingredients
2 cups steel-cut oats
6 cups water
1 cup milk (or non-dairy alternative)
1/2 cup pure maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
Optional toppings: chopped nuts, sliced bananas, berries
Instructions
1. Butter or coat with non-stick cooking spray the inside of the crockpot to prevent sticking.
2. Add steel-cut oats, water, milk, maple syrup, brown sugar, vanilla extract, cinnamon, and salt to the slow cooker and stir to combine everything well.
3. Cover and cook on very low heat overnight for 7-8 hours, until oats are soft and creamy.
4. Stir the oatmeal before serving to ensure even distribution of flavors and texture.
5. While hot, top it with chopped nuts, sliced bananas or berries.
6. Any leftovers should be stored in an airtight container in the fridge, and reheated (splash of milk or water added to restore creaminess).
6. Peanut Butter and Jelly Oatmeal
I begin with two main ingredients: the one creamy peanut butter and the other sweet strawberry or raspberry jelly.
To these I add old-fashioned oats, and then I throw in some fresh bananas.
Ingredients
2 cups of steel-cut oats
4 cups of water
2 cups of milk (dairy or non-dairy)
1/2 cup of creamy peanut butter
1/4 cup of honey or maple syrup
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 cup of your favorite jelly or jam
Optional toppings: sliced bananas, chopped nuts, or additional jelly
Instructions
1. Put the steel-cut oats, water, milk, peanut butter, honey or maple syrup and salt in a crockpot and stir to make sure the peanut butter is incorporated.
2. Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the oats are tender and creamy.
3. Once cooked, stir in the vanilla extract.
4. Dish up the oatmeal, then swirl in a spoonful of jelly or jam in each bowl of oats.
5. Serve and optionally top with banana slices, chopped nuts or more jelly.
6. Enjoy your warm and hearty peanut butter and jelly oatmeal!
7. Chocolate Cherry Oatmeal
There’s nothing better than waking up to a big, indulgent-feeling, yet wholesome, bowl of oatmeal. This recipe is made with loads of cocoa powder, chewy dried cherries, and a drizzle of honey.
I sometimes add a splash of vanilla and a sprinkle of slivered almonds and call it a fantastic and filling breakfast.
Ingredients
1 cup steel-cut oats
3 1/2 cups milk or almond milk
1 cup pitted cherries, fresh or frozen
2 tablespoons unsweetened cocoa powder
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup dark chocolate chips
Instructions
1. Lightly grease the inside of your crockpot to prevent sticking.
2. Put the oats, milk, cherries, cocoa powder, honey, vanilla extract and salt into the crockpot.
3. Stir the mixture to combine all ingredients thoroughly.
4. Simmer on low for 6-8 hours, or on high for 3-4 hours, stirring every 20 minutes or so, until the oats are pretty much disintegrated and the whole thing is rich and creamy.
5. About 10 minutes before serving, stir in the dark chocolate chips until melted.
6. Serve warm, garnishing with additional cherries or chocolate chips if desired.
8. Carrot Cake Oatmeal
You can’t start the day any better than with a comforting bowl of breakfast oats that are inspired by an American dessert. I like to use raw, fresh carrots for natural sweetness, cinnamon adds a warmth that I can’t get enough of, and walnuts give a nice crunch.
Maple syrup adds that final touch.
Ingredients
1 cup steel-cut oats
2 cups unsweetened almond milk (or milk of your choice)
2 cups water
1 cup grated carrots
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup raisins
1/3 cup chopped walnuts (optional)
Toppings: shredded coconut, chopped nuts, or extra maple syrup
Instructions
1. Stir in the steel-cut oats, almond milk, water, grated carrots, maple syrup, vanilla, cinnamon, ginger, nutmeg and salt in your crockpot.
2. Stir everything together to ensure all the ingredients are well mixed.
3. Lid the crockpot and simmer on low for 6-8 hours, until the oats are soft and creamy.
4. Add the raisins and walnuts (if using) about half an hour before serving, when they will plump up.
5. Serve hot, and top each serving with shredded coconut, more nuts or a drizzle of maple syrup if you like. 6) Leftovers can be stored in the refrigerator for up to a week; reheat with a splash of milk to restore body.
9. Tropical Coconut Oatmeal
I love having this tropical oatmeal for breakfast. It tastes like a mini island vacation in a bowl, and you can add whatever you want to suit your tastes.
I like to add coconut milk and coconut flakes for texture, or I like to add pineapple chunks, sliced bananas and chia seeds.
Ingredients
1 cup steel-cut oats
2 cups coconut milk (unsweetened)
1 cup water
1/2 cup shredded coconut (unsweetened)
1/2 cup chopped pineapple (fresh or canned, drained)
1 banana, sliced
1/4 cup chopped macadamia nuts (optional)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions
1. Combine the steel-cut oats, coconut milk, water, and salt in a crockpot.
2. Add the shredded coconut, chopped pineapple, and banana slices to the crockpot.
3. Combine honey (or maple syrup), vanilla and cinnamon, stirring until all ingredients are well mixed into the pecans.
4. Cover and cook on low for 6-8 hours, or until the oats are tender and the mixture is creamy.
5. Before serving, stir well and garnish with chopped macadamia nuts, if using.
6. Serve warm, and enjoy your tropical coconut oatmeal!
10. Vanilla Chai Oatmeal
I love a good nourishing bowl of oatmeal. Warm and soothing, and very filling.
The flavor of this bowl is filled with the spices of cinnamon and cardamom and infused with the vanilla bean richness. It’s magic.
It’s thick like oatmeal should be. It also contains almond milk and syrup.
Ingredients
1 cup steel-cut oats
4 cups almond milk (or milk of choice)
1/4 cup maple syrup or honey
1 vanilla bean or 1 teaspoon vanilla extract
2 chai tea bags
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch of salt
Optional toppings: sliced almonds, fresh fruit, or coconut flakes
Instructions
1. Add the steel-cut oats, almond milk, maple syrup, cinnamon, ginger, cardamom and salt to your crockpot.
2. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the crockpot (or add vanilla extract if using)
3. Snip off the strings and tags of the chai tea bags and place the chai tea right into the crockpot with the other ingredients.
4. Stir, cover and, cook on low for 6 to 8 hours, or overnight, until oats are tender.
5. Once the oatmeal is cooked, remove the pod of the vanilla bean and the tea bags. Stir thoroughly before serving.
6. Serve warm, topped with sliced almonds, fresh fruit or coconut flakes, if desired.
11. Berry Medley Oatmeal
But I think this glorious combination of flavors epitomizes what a good breakfast should be: packed with healthy berries (blueberries, strawberries, raspberries) and oats; topped off with drizzled honey and flung with chia seeds.
Ingredients
2 cups steel-cut oats
6 cups water
1 cup coconut milk or almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup mixed fresh or frozen berries (such as strawberries, blueberries, raspberries, or blackberries)
2 tablespoons honey or maple syrup
1/4 cup chopped nuts (optional)
2 tablespoons chia seeds (optional)
Additional berries for topping
Instructions
1. Put in the steel-cut oats, water, coconut milk or almond milk, vanilla extract, cinnamon and salt into the crockpot.
2. Stir the mixture well to combine all the ingredients.
3. Cover and cook on low for 6 to 7 hours, or until the oats are soft and creamy.
4. Thirty minutes before serving, add the 1 cup of mixed berries + sweetener, stirring to combine.
5. Serve warm, and garnish with additional berries, nuts, and chia seeds if desired.
6. Place leftovers in the fridge and reheat as desired with a little milk to make it smooth again, if it’s a bit too thick.
