Slow Cooker Oatmeal

BreakfastGluten FreeKid FriendlySlow Cooker

By Kristen Chidsey

4.95 from 159 votes

Jan 02, 2026

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Slow cooker oatmeal is a simple, nourishing breakfast that feels a little special but asks almost nothing of you in the morning. Just toss everything into the crockpot before bed and wake up to warm, cozy oatmeal that's hearty, creamy, and kissed with warming spices and rich maple.

This recipe tastes like the classic maple brown sugar oatmeal packets and is just as easy, if not easier, to make. The difference? Crockpot oatmeal has a creamier texture, less sugar, and simple ingredients that help keep you full all morning.

A bowl of creamy slow cooker oatmeal in a white bowl topped with chopped pecans and maple syrup.

Kristen's Keys for Crockpot Oatmeal

A few small details make a big difference with slow cooker oatmeal. Paying attention now will help you get perfectly creamy oats. No scorching, no watery oats, and always perfectly flavored.

  • Use steel-cut oats only. Rolled or quick oats will overcook and turn mushy during long, overnight cooking. Steel-cut oats hold their shape and give you a hearty, chewy, satisfying texture.
  • A combination of milk and water yields the best results. The water keeps the milk from scorching on the bottom of the slow cooker, while the milk (regular or non-dairy) gives the oats a creamy consistency.
  • Grease the slow cooker well. This helps prevent sticking and makes cleanup much easier in the morning.
  • Low and slow is best. Cooking on low for 6-8 hours gives the oats time to soften evenly without breaking down--and let's you get a good night's sleep.

5-star Reader Review

This recipe is in regular rotation at our house. It's creamy, flavorful, and so easy! I love putting it together Friday or Saturday night for a healthy and comforting breakfast with the family in the morning and then having leftovers to enjoy throughout the week. I follow the recipe as written and it has never failed me! My slow cooker has limited settings, so I can only do 8 hours on low and it always works out great for me. -Heather C.

How to Make Slow Cooker Oatmeal

While it is incredibly easy to make oatmeal in the crockpot, this section walks you through the steps, providing tips along the way.

Step One: Grease the Insert

Generously brush the insert of your slow cooker with coconut oil or canola oil, ensuring the sides and bottom are well coated. Alternatively, you can use butter or cooking spray, but I find using canola or coconut oil results in the easiest clean-up.

Step Two: Combine Ingredients

Combine the steel-cut oats, water, milk, maple syrup, brown sugar, cinnamon, vanilla, and salt together in the slow cooker. Yes, it is really THIS easy!

Ingredients for slow cooker oatmeal mixed together in crockpot.

Step Three: Slow Cook Oats

Cover and cook on low heat for 6-8 hours. A cook time of 6 hours results in firm, slightly chewy oatmeal; while 8 hours results in creamier, softer oatmeal. Both delicious.

👉🏻Short on time? You can cook the oatmeal on HIGH for 3-4 hours, but overnight on low gives the best texture and less risk of burning the oatmeal.

Slow Cooker filled with creamy steel-cut oats flavored with cinnamon, maple syrup, and brown sugar.

Step Four: Serve

In the morning, give the oatmeal a stir and serve warm with a drizzle of additional maple syrup and sprinkle of chopped nuts if desired.

A bowl of crockpot oatmeal topped with chopped pecans and maple syrup next to cinnamon sticks.

Recipe Modifications

  • Gluten-Free: Be sure your oats are certified gluten-free.
  • Dairy-Free & Vegan-Friendly: Use almond milk, coconut milk, or another variety of non-dairy milk and brush the slow cooker insert with either coconut oil or canola oil.
  • Lower Sugar: Reduce the brown sugar by up to half and let the maple syrup carry the flavor.
  • Extra Protein: Stir in yogurt or protein powder after cooking so the oatmeal stays smooth and creamy.
  • Additional Fiber: Add up to ¼ cup of either ground flaxseed or wheat germ before cooking for a nutrition boost without changing the flavor.
  • Change the Texture: For thinner oatmeal, use 8 cups of liquid; for thicker oatmeal, use 6 cups of liquid.
  • Flavor Ideas: Add frozen berries before slow cooking or finish with sliced bananas of fresh berries. Swirl in peanut butter and chocolate chips or candied walnuts before serving or try out my recipe for Strawberries and Cream Oatmeal.
  • Use a Liner: You absolutely can use a slow cooker liner if desired for easier clean-up. I don't find that necessary when well greased, but it won't change anything if you decide to go for that option.

Storage Tips

While I designed this recipe to cook overnight in your slow cooker, you can also opt to prepare it during the day, let cool, and reheat for an effortless breakfast on busy weekdays.

  • Refrigerate: Store leftover oatmeal in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes, adding a splash of milk to thin as needed.
  • Freeze: Let the oatmeal cool completely, then transfer to freezer-safe containers (individual portions work best). Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a microwave-safe bowl in 30-second intervals, stirring between each, until warmed through. Add milk as needed to loosen it up.

More Delicious Oatmeal Recipes

If crockpot oatmeal is already on repeat at your house, you might also love the following variations on oatmeal.

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4.95 from 159 votes

Slow Cooker Maple Brown Sugar Oatmeal

By: Kristen Chidsey
Servings: 8
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes
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A bowl of brown sugar maple slow cooker oatmeal in a white bowl topped with chopped pecans and maple syrup.
Slow Cooker Oatmeal is made with steel cut oats, maple syrup, and a bit of brown sugar and cooks up overnight in the crockpot for an easy, wholesome breakfast recipe.

Video

Ingredients 

  • 1 teaspoon melted coconut oil, canola oil, or cooking spray, for greasing crockpot
  • 2 cups regular steel-cut oats, no substitution
  • 4 cups water
  • 3 cups milk, any variety
  • 2 teaspoons cinnamon
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup brown sugar
  • chopped nuts, for serving

Instructions 

  • Grease the bottom and sides of the slow cooker insert using coconut oil, cooking spray, or canola oil.
  • Combine the steel-cut oats, water, milk, maple syrup, brown sugar, cinnamon, vanilla, and salt together in the slow cooker.
  • Place the lid on the slow cooker and cook on LOW for 6 hours for a firm texture OR 8 hours for a softer texture. Alternatively, cook on high for 3-4 hours.
  • To serve, dish up oats and top with additional maple syrup and chopped nuts if desired.

Equipment

  • Slow Cooker (no bells and whistles, but gets the job done!)

Notes

You MUST use steel-cut oats for this slow cooker oatmeal.  Quick-cooking steel-cut oats, regular or quick-cooking oats will not work.
Change the Texture: For thinner oatmeal, use 8 cups of liquid; for thicker oatmeal, use 6 cups of liquid. I don't recommend exceeding 4 cups of milk as then the oatmeal would be at risk of scorching the bottom of your slow cooker.
Note on Burning: I have never had an issue with the steel-cut oats burning in my slow cooker. However, each slow cooker is different. If your slow cooker burns the bottom of the oats, just don't stir the burnt bottom into the remaining oatmeal and you can eat the rest of the crock-pot oatmeal. In the future, cut back cooking time by 2 hours or use a slow cooker liner. 
Halving/Doubling the Recipe: It is best to use the recipe as written, as adjusting quantities will impact how the recipe slow cooks for this particular recipe. To half the recipe, you can do so with success in a 4-quart slow cooker. To double the recipe, use a 10-quart slow cooker, stirring every 4 hours. You may also need longer cooking time.
Dairy-Free: Use your favorite unsweetened, vanilla, or plain non-dairy milk.
Storage: Store leftover oatmeal in an airtight container for up to 5 days in the refrigerator. Reheat individual servings in the microwave for 1-2 minutes, adding milk if needed to thin. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. To reheat, defrost in the fridge overnight, then place in a heat-safe bowl and then reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.

Nutrition

Calories: 236kcalCarbohydrates: 43gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 111mgPotassium: 127mgFiber: 5gSugar: 9gVitamin A: 125IUCalcium: 122mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

This recipe was originally shared in 2018 and updated in 2026.

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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165 Comments

  2. 5 stars
    Probably the best oatmeal I have ever had!! So easy to assemble!! The flavors were perfect, just enough sweetness! Perfect for a cold morning!

    Reply

    2. What size crockpot did you use? Would it be ok to halve the recipe for a smaller crockpot? I’m excited to try this

      Reply

      1. I have a 6-quart crockpot. You can half the recipe for a smaller crockpot. Enjoy!

  3. 5 stars
    I have been looking forward to trying this different overnight oatmeal recipe. I found gluten free steel cut oats (Bob’s Red Mill). The only difference I made was not to add maple syrup while cooking but offering it when it was served. Right before serving I added 1/2 stick butter. We are just a butter family! Lots of different toppings can be offered at serving, milk, cream, berries or nuts. Thank you for such a great way to wake up to a warm breakfast and a house smelling delicious!!

    Reply

    2. I am planning to make this using the slow cooker feature of my instant pot but would like to cut the recipe in half ( it's just my husband and I). Are there any changes I need to make other than halving the ingredients?

      Reply

  4. If I understand correctly, this recipe makes 8 - 1.25 cup servings. Is that right?
    This sounds like the perfect breakfast for Christmas morning.

    Reply

    1. Hi Carole, I use a 6 quart instant pot. And raisins are delicious. Add while cooking if you want them to plump up or add after cooking if you want them to retain their texture.

      Reply

  6. 5 stars
    Made this last night before bed, and woke up to a delicious hot breakfast! So yummy!!! I have told about 20 people about it so far. Would be great for visiting family over the holidays or for overnight guests.

    Reply