You know what the easiest part of my day is? Mornings. Especially school mornings. Things always go super smooth because my kids always go to bed on time the night before and fall asleep promptly, not keeping each other up or coming out to ask for drinks and Band-Aids (for, you know, all those bedtime injuries) and bathroom trips. I have a dog that lets herself out of the house to take care of business and she definitely does not go bark incessantly at her nemeses, the ugly terrier and the stump-tailed beagle next door. And my baby? He’s always super considerate about feedings and diaper changes and he’s great about waiting until everyone is squared away and awake and happy and dressed and fed so I can take care of his needs.
Yeah, that’s not my life. If it’s your life, I think you and I would lack a fundamental understanding of each other. I need all the help I can get in the mornings.
I found this recipe a few months ago on The Yummy Life and it has quickly become my favorite go-to breakfast for busy (and not-so-busy mornings). I have all sorts of variations in the works, so keep your eyes out for other fun overnight oatmeals over the next few months.
You’ll need steel cut oats, milk (I used whole; I’ve been reading some interesting research on implementing whole milk in a healthy diet), water, brown sugar, cinnamon, 2 baking apples (Fujis are sweet, Granny Smiths are tart), and salted butter. You can also add some ground flax seeds for extra nutrition.
Okay, here’s the thing with slow-cooker oatmeal–the first time you make this, I really, really, reeeeeally recommend making this for dinner on a day when you’re going to be around to keep an eye on things. Because every slow cooker cooks a little differently, there’s a possibility it won’t be done after seven hours or, more likely, there’s a possibility it could overcook. And then you’ll be sad and breakfastless. So it is really not the worst idea in the world to figure out how this recipe works in your slow cooker when you can control the situation instead of while you’re sleeping.
Anyway.
Steel-cut oats.
They’re the whole oats, just cut up. This means they’re much heartier, healthier, and more filling than rolled oats. It also means that cooking rolled oats like this will likely end in mushy goopiness.
So spray the slow cooker (well, the removable crock part, not the whole slow cooker–I know 99.9% of you are smart enough to realize that, but that darn .1% ruins it for everyone) with non-stick cooking spray and place the oats, brown sugar, ground flax, and cinnamon in a 3 1/2 quart slow cooker. You can go larger–a slow cooker up to 6 1/2 quart is fine–but don’t use the biggest, baddest slow cookers out there.
Chop up two apples (I love Fuji apples, but Granny Smiths would also work).
and add them along with the milk, water, and butter to the oatmeal mixture.
Cover and cook on low for 7 hours (keeping in mind that all slow cookers cook differently). Before serving, stir (or don’t…but I like to stir mine because I’m crazy like that) and serve.
Keep in mind that this is oatmeal and it’s probably not going to be seasoned EXACTLY how everyone at your breakfast table will want it straight out of the pot. It might not be sweet enough or cinamonny enough or creamy enough, so serve with additional milk, brown sugar, chopped walnuts or pecans (if you want ’em), and a sprinkling of cinnamon or apple pie spice. I also sprinkle mine with a little salt rather than cooking it with the salt–I’ve found I use less and notice it more (in a good way) when it’s sprinkled on top of the oatmeal.
Overnight Apple Cinnamon Oatmeal
Equipment
Ingredients
- 2 baking apples like Fuji (sweet) or Granny Smith (tart)
- 1 ½ cups milk I used whole
- 1 ½ cups water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 tablespoon ground flax seed
- Kosher or coarse salt for sprinkling when serving
- Toppings: Brown sugar, cinnamon or apple pie spice, raisins, chopped pecans or walnuts, milk, etc.
Instructions
- Spray a 3 ½-quart or larger slow cooker with non-stick cooking spray. Combine all the ingredients except for the salt and additional toppings.
- Cover and cook on low for 7 hours. Serve with additional toppings.
Notes
- Nutritional information was calculated without the use of toppings.
Questions & Reviews
if you have troubles with the oats sticking use this tip! It has saved me so many times!
http://www.365daysofcrockpot.com/2012/02/no-stick-steel-cut-oats-breakfast.html
My favorite overnight-oatmeal-in-a-crockpot tip: use a lamp timer to turn the crockpot on exactly when you need it to avoid over cooking.
I am currently avoiding dairy. Would it work with fake milk of some sort? I usually use soy milk but I could get another type if that would work better.
I’d try almond milk. 🙂
How fun to read how much you’ve liked this oatmeal! I love your suggestion of cooking the first batch during the day when you’re at home so you can keep an eye on it. I’ve had so many readers learn the hard way that their slow cookers cook a lot hotter than mine. 7 hours is perfect in mine, but way too long in others. Great advice! I’ll pass it on. Thanks for linking to me, too. 🙂
Thank YOU for such a fabulous recipe and wonderful inspiration! 🙂
Mmmm sounds so home-y and satisfying! Would be perfect for the Fall weather (that will hopefully be moving southward soon)!
This was funny to see today. I just made the coconut milk and banana slow cooker oatmeal from this website last week and loved it. I was going to do this one tonight anyway. Love you guys! I am looking forward to seeing you at TOFW in Phoenix!!
I have to say that my favorite part about this whole post was the sarcastic anecdote about bedtime. We’re having the same types of troubles so it was good to know our kiddos aren’t the only ones who fight sleeping and then pay for it in the morning.
I have tried crockpot oatmeal a few times and it always comes out super mushy and pasty. Any suggestions?
I’d try cutting back on the water by about 1/4 cup. The same thing happens to me when I make rice in Louisiana and cutting back on the water really helps.
I make over-night steel cut oats all the time. It is so good. Since it is just hubby and I, I bought a cute little
1 1/2 qt, variable heat level slow cooker just to make this for us. The size is perfect and, as mentioned, you don’t want to use the largest crockpot you can find. We like fresh berries or peaches stirred in to the oatmeal shortly brfore we eat it.
Just what I’ve been looking for! My mornings, of course, go very smoothly, with no threats of missing the bus or losing dessert in lunches. This will simply add to the tranquility of my household. Can’t wait to try it!