Slow Cooker Oatmeal

Wake up to the most delicious, hearty oatmeal with this Slow Cooker Oatmeal recipe! Using steel-cut oats is key to achieving the perfect texture. As they cook slowly overnight with maple syrup and cinnamon, the oats become wonderfully creamy, absorbing rich maple and warm cinnamon flavors. This wholesome and satisfying breakfast is the perfect way to start your holiday mornings.

Number of Servings: 6-8,
Equipment Needed: Slow Cooker

Ingredients

• 1 teaspoon melted butter or cooking spray
• 2 cups regular steel cut oats only
• 4 cups water
• 3 cups milk
• 2 teaspoons cinnamon
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract (I like Nielsen Massey Madagascar Vanilla Bean Paste)
• ¼ teaspoon coarse salt
• ¼ cup brown sugar

Topping Suggestions
Chopped nuts, fresh or dried fruit

Preparation

Grease the bottom and sides of the slow cooker insert with melted butter or cooking spray.

In the slow cooker, combine the steel-cut oats, water, milk, cinnamon, maple syrup, vanilla, salt, and brown sugar, mixing thoroughly.

Cover with the lid and cook on the low setting for 8 hours for a soft, creamy texture, or 6 hours if you prefer a firmer consistency.

Serve warm, topped with chopped nuts, fresh or dried fruit, and a drizzle of extra maple syrup if desired.

Storage

Store cooled leftover oatmeal in an airtight container in the fridge for 4–5 days. Reheat individual portions in the microwave for 1–2 minutes, adding milk to thin if needed.

To freeze, cool the oatmeal, then transfer to a freezer-safe container (individual portions work well) for up to 3 months. Defrost overnight in the fridge, then reheat in a microwave-safe bowl in 30-second intervals, stirring and adding milk as needed.