If you and I were neighbors, I would 100 percent hand you a steamy mug of this Crockpot Apple Cinnamon Oatmeal on a drizzly morning and tell you to bring your comfiest socks. This is my set it and forget it breakfast for the days I want to wake up to something that smells like an orchard decided to hug my kitchen. The first time I made it, I fell asleep slightly worried I had mismeasured the liquid and would wake up to a pot of oat bricks. Spoiler: it was creamy and lovely, and my kid ate two bowls before I had coffee. I still sneak the first bite straight form the pot, standing in the glow of the slow cooker like a raccoon with manners.
Why I keep making this when it is chilly out
I make this when I know the morning will be a whirlwind because it quietly does the work overnight. My family goes bonkers for it because the apples get jammy and sweet, and the whole place smells like we lit a fancy candle, only better and edible. Also, I used to burn oatmeal on the stovetop while answering emails, but the slow cooker is forgiving. There was a phase where I thought I had to stir it every hour, which is silly. Now I just tuck in and actually sleep. And if I am being honest, I love scraping the last cozy bits from the edges, they taste like caramel.
Ingredients I toss in, with easy swaps
- Steel cut oats 1 and a half cups or about 250 g. I prefer steel cut for texture. If you only have old fashioned rolled oats, it works, but cook time shortens and texture gets softer.
- Liquid 4 to 5 cups total. I do half milk and half water most days. Use dairy free milk if you like almond or oat milk. My grandmother always insisted on whole milk, but honestly any version works fine.
- Apples 3 medium, peeled if you want, cored, chopped. Granny Smith for tart, Honeycrisp for sweet. I sometimes use pears instead when I am in a hurry.
- Ground cinnamon 2 teaspoons. I have also done a big pinch of apple pie spice when I ran out, no big whoop.
- Maple syrup 2 to 3 tablespoons, to taste. Brown sugar is fine too, or leave sweeteners for serving.
- Vanilla extract 1 teaspoon. Optional, but I like it.
- Salt a small pinch. It makes everything pop.
- Butter 1 tablespoon, or coconut oil for dairy free. Adds a touch of richness.
- Optional add ins a handful of raisins or chopped dates, a few walnuts, or a scoop of chia seeds for extra body.
On oats, these are the exact ones I use when I can find them, they keep their bite nicely. If you are curious, have a peek at the steel cut oats here: Bob’s Red Mill steel cut oats. And if you like geeking out on slow cooker temps, the guide here helped me feel less guessy: Serious Eats slow cooker guide. For apple varieties, this is a good rabbit hole: University of Minnesota apple info.
How I make it, step by step but not fussy
- Grease the crock. A quick swipe of butter or oil helps. Some days I forget, it is fine, but cleanup is easier if you remember.
- Add oats, chopped apples, cinnamon, salt, and any dried fruit to the slow cooker.
- Pour in the liquid and maple syrup, then add vanilla and the little pat of butter.
- Give it one friendly stir. Put the lid on.
- Cook on Low for 6 to 8 hours. If your slow cooker runs hot, check at 5 and a half hours. On High, it can be ready in about 3 hours, but the edges get more color. Do not worry if it looks a bit separated at this stage, it always does, a quick stir makes it creamy.
- Stir before serving. This is where I usually sneak a taste. Actually, I find it works better if you let it sit for 5 minutes after stirring so it thickens a touch.
Weirdly specific but maybe helpful, I once had a slow cooker that was a hair hotter on one side, so I would rotate the crock halfway through like I do with cake pans. Not necessary, just one of those quirks. Also, tiny digression, the only time I came home from apple picking with clean shoes was never. Mud is part of the charm, right.
Notes from the trenches
- Apples in early means saucier oatmeal, apples added in the last hour means chunkier bites. I like half and half.
- Thinner or thicker is easy. Add a splash of milk during the last ten minutes if it is thicker than you like, or leave the lid off for ten minutes to reduce.
- Old fashioned oats will finish sooner. Quick oats get gloopy, I do not love them here.
- Worried about scorched edges. Try the water bath method. Put a heatproof bowl of oats and liquid inside the cooker, add a couple cups of hot water to the crock around it, then cook as usual.
- My slow cooker Low setting is around 190 to 200 F, yours might be different. If it keeps boiling hard, switch to Warm earlier.
Variations I have tried, honestly
- Pear and ginger. Swap apples for pears and stir in 1 teaspoon grated fresh ginger. Lovely and bright.
- Pumpkin spice. Add half a cup pumpkin puree, extra cinnamon, and a pinch of nutmeg. I tend to think it tastes even better the next day.
- Maple pecan. Stir in toasted pecans at the end with a drizzle of maple. Boom.
- Carrot raisin experiment. I tried adding grated carrot once without adjusting liquid, and it came out a bit raw carrot forward. On second thought, it needed five more minutes and a touch more milk.
Gear I use and a couple workarounds
A 4 to 6 quart slow cooker is perfect. Measuring cups and spoons, a sharp knife, and a wooden spoon. I say a slow cooker is essential, then I remember I have also done this in a covered Dutch oven at 300 F for about 2 hours, stirring twice, so there is your workaround if your slow cooker is out on loan. If you have a rice cooker with a porridge setting, that can work too.
Storing leftovers, if you have any
Spoon cooled oatmeal into containers and refrigerate up to 4 days. Freeze in single servings for a month or two. Reheat with a splash of milk or water on the stove or in the microwave, stir halfway. Though honestly, in my house it never lasts more than a day.
How we serve it around here
- Big spoon of yogurt and a sprinkle of cinnamon sugar.
- Peanut butter swirl, bananas on top, extra maple if I am feeling fancy.
- Chopped toasted nuts and a handful of dried cranberries for a little tart pop.
- My kid likes a few chocolate chips that melt just enough. I pick out one or two for me, I am not made of stone.
Little pro tips I learned the hard way
- I once tried rushing the liquid and used less so it would finish faster, regretted it because the oats never relaxed. Use enough liquid and let time do its thing.
- I dumped all the sweetener in early with quick oats once, and it stuck. Now I sweeten lightly up front and add more at the table.
- Leaving the lid off to cool for ten minutes prevents watery condensation from dripping back in. Small detail, big payoff.
- If you plan to sleep longer than 8 hours, set an outlet timer, or use the Warm setting after 7 hours. Saves the edges. Learned that on a Saturday, whew.
Questions I get all the time
Can I use rolled oats instead of steel cut. Yes. Use 1 and a half cups rolled oats with about 4 cups liquid, check at 2 and a half to 3 hours on Low. It goes softer and creamier.
Is Crockpot Apple Cinnamon Oatmeal dairy free. Totally can be. Use water and almond milk, skip the butter or use coconut oil. It is still cozy.
Can I double this. Sure thing, but give it more time and do not fill past the two thirds mark. Doubling can push cook time toward 8 to 9 hours, keep an eye on the liquid.
What apples are best. I like a mix, one tart and one sweet at least. Granny Smith with Fuji is a yes. Use what you have, truly.
How do I stop sticking. Grease the crock, do not skimp on liquid, and stir once halfway if you happen to wake up for water. Or try that water bath trick I mentioned.
Can I add protein powder. You can, but add it at the end so it does not clump. Stir in with a splash of milk until smooth.
Can I leave it on Warm until everyone wakes up. Yep, for an hour or so. Stir before serving. If it tightens up, a splash of milk loosens it right up.
Instant Pot instead. Different vibe, but it works. 1 and a half cups steel cut oats to 4 cups liquid, cook on Manual for 10 minutes, natural release for 10. I still prefer the dreamy overnight thing for weekends, y’all.
When you make this Crockpot Apple Cinnamon Oatmeal, let me know how it goes. Did you go chunky apple or saucy apple. There is no wrong answer, only breakfast.
Ingredients
- 2 cups old-fashioned rolled oats
- 2 large apples, peeled, cored, and diced
- 4 cups unsweetened almond milk (or milk of choice)
- 1/2 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
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1Grease the inside of your slow cooker with nonstick spray or a little butter to prevent sticking.
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2In the crockpot, combine rolled oats, diced apples, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt.
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3Stir everything together until well mixed.
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4Cover and cook on low for 7 hours or overnight, until the oats are creamy and the apples are soft.
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5Stir the oatmeal before serving. Top with chopped walnuts or pecans if desired.
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6Serve warm with additional maple syrup or a splash of milk if preferred.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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