Slow Cooker Oatmeal made with steel cut oats, maple syrup, and a bit of brown sugar cook up in crockpot overnight for an easy, healthy breakfast recipe.
1teaspoonmelted coconut oil, butter, or cooking sprayfor greasing crockpot
2cupsregular steel-cut oatsno substitution
4cupswater
3cupsmilkany variety
2teaspoonscinnamon
¼cupmaple syrup
1teaspoonvanilla extract
¼teaspoonkosher salt
¼cupbrown sugar
chopped nutsfor serving
Instructions
Grease the bottom and sides of the slow cooker insert using coconut oil, cooking spray, or butter.
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 for 6 hours on low for a firm texture and 8 hours on low 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.
Video
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.Optional Addition: Add in up to ¼ cup flax seed or wheat germ to slow cooker before cooking oatmeal for added fiber.Notes on Cooking/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.Dairy-Free: Use your favorite unsweetened, vanilla, or plain non-dairy milk.Liquid Ratios: If you would like to use more milk than water, that is fine. You need a total of 7 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.If you would like your oatmeal thinner, use 8 cups of liquid (5 cups water, 3 cups milk), if you would like thicker oatmeal, use 6 cups of liquid (4 cups of water, 2 cups of milk). Storage: Store cooled leftover oatmeal in an airtight container for 4-5 days. Reheat individual servings in the microwave for 1-2 minutes, adding milk if needed to thin. To freeze leftover crockpot oatmeal, allow it to cool, then transfer to a freezer-safe container (I like to freeze in individual servings). Store in the freezer for up to 3 months. Defrost in the fridge overnight. To reheat, 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.