Crockpot Oatmeal
Warm and creamy oatmeal made with rolled oats, milk, and cinnamon, cooked low and slow in the Crockpot for an easy breakfast.
Ingredients
- Cooking spray or 1 teaspoon butter
- 2 cups old-fashioned rolled oats 180g
- 4 cups water 960ml
- 3 cups milk any kind, 720ml
- 1/4 cup packed light brown sugar 55g
- 2 tablespoons pure maple syrup 30ml
- 1 1/2 teaspoons ground cinnamon 3g
- 1 1/2 teaspoons vanilla extract 7.5ml
- 1/4 teaspoon salt 1.5g
Instructions
- Coat the inside of a 4-quart or larger slow cooker with cooking spray or butter. This helps prevent the oatmeal from sticking.
- Add the rolled oats, water, milk, brown sugar, maple syrup, cinnamon, vanilla, and salt to the slow cooker.
- Stir all the ingredients together until well combined.
- Cover the slow cooker and cook on the LOW setting for 2 1/2 to 3 hours. Avoid cooking on high, as it can cause the bottom to scorch.
- Cooking times can vary between slow cooker models. Check the oatmeal near the end of the cook time to ensure it reaches your desired consistency.
- Once cooked, stir the oatmeal well. Serve warm with your favorite toppings.
Notes
Do not use quick-cooking or instant oats for this recipe, as they will become mushy. Old-fashioned rolled oats give the best texture.
For the creamiest results, stir the oatmeal once or twice during the last hour of cooking if you are available to do so.
Every slow cooker heats differently. Your oatmeal might be ready a little sooner or later than the recipe states. Get to know how yours works.
Customize your bowl with toppings like fresh berries, sliced bananas, chopped pecans, walnuts, or a splash of cream.