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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.
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!
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.
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.
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.
Slow Cooker Maple Brown Sugar Oatmeal
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2018 and updated in 2026.
I made a trial run of this, I purchased the only steel cut oats at the store. It was incredibly watery even after 8 hours. Looking at the container I do see it is '3 minute' steel cut oats. Is that why? I need this to turn out for this weekend!
Hey there Christina! I am sorry you had this issue. And yes, the quick-cooking steel-cut oats were to blame for the consistency. However, if that is what you have on hand, let me help you put it use. Combine 2 cups of your quick-cook steel cut oats with 2 cups of water and 2 cups of milk (you won't need as much liquid) Add in 2 teaspoons cinnamon, ¼ cup maple syrup, 1 teaspoon vanilla extract, ▢¼ teaspoon kosher salt, and ¼ cup brown sugar. Stir to combine and cook on LOW for only 2 hours. I hope that helps you not waste your ingredients and enjoy this recipe 🙂
We are doing "Crocktober" at work this week and this is going to be the recipe I make! Can I double it? I have an 8 quart slow cooker. Will the cooking time change?
Hi Jaclyn! Yes, you can double this recipe and the cooking time will remain the same.
Easy, simple and tasted good! It was a little too sweet for us so I will try cutting the maple syrup and brown sugar in half next time. I did cook on high and it was perfect after 3 hrs but just like microwaves and ovens, crockpots can vary in cooking times. I will be making again and thank you Kristen for sharing!
Thank you for sharing your feedback, Debby!
I’m out of maple syrup. Can I start it this morning and add the maple syrup when I come home from work at the 4 hour point in the cook time?
Yes! You can even add right before serving 🙂 Enjoy!
Love this recipe! My little ones love it, too. Thank you 🙂
I love hearing this! Thanks for sharing!
I can start each day with this oatmeal!! It's so comforting, filling, & tastes & smells so good!! I don't think I could eat regular oatmeal again!
Thrilled to hear you enjoyed this oatmeal so much, Kristyn!
Will quick cook steel cut oats work?
Hi Heidi! Quick-cook oats will not work correctly in this recipe.
Thanks, Kristen! I did not use the QUICK steel cut oatmeal.I made this last night! So yummy! Thanks for the recipe!
Wonderful! Thanks for sharing, Heidi!