Aren’t busy mornings just begging for a warm, creamy breakfast that practically makes itself? We’ve gathered 16 dreamy slow cooker oatmeal recipes that transform your overnight prep into a cozy, hands-off morning feast. From classic comfort bowls to creative flavor twists, these set-and-forget options will have you savoring every spoonful. Dive in and discover your new favorite way to wake up! overnight for a ready-to-go breakfast that tastes like a tropical dessert in disguise.
Peanut Butter Banana Slow Cooker Oatmeal
Dreading another morning of bland breakfast boredom? Ditch the dreary routine and dive into this decadent, dump-and-go delight that transforms your slow cooker into a creamy, dreamy oatmeal machine while you snooze. Picture waking up to the warm, nutty aroma of peanut butter mingling with caramelized bananas—it’s basically a cozy hug in a bowl, minus the awkward small talk.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
- 2 cups old-fashioned rolled oats
- 4 cups whole milk
- ½ cup creamy peanut butter
- 2 ripe bananas, sliced into ¼-inch rounds
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Instructions
- Lightly grease the interior of a 6-quart slow cooker with a neutral oil, such as grapeseed oil, to prevent sticking.
- Combine 2 cups old-fashioned rolled oats and 4 cups whole milk in the slow cooker, stirring gently with a silicone spatula until fully incorporated.
- Add ½ cup creamy peanut butter, ¼ cup pure maple syrup, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon to the mixture, whisking vigorously for 60 seconds to emulsify the ingredients and eliminate lumps.
- Arrange 2 ripe bananas, sliced into ¼-inch rounds, in a single layer atop the oat mixture, pressing them lightly with the back of a spoon to submerge partially.
- Secure the lid on the slow cooker and set it to the low heat setting, cooking for exactly 8 hours (480 minutes) to allow the oats to absorb the liquid slowly and develop a creamy texture.
- After the cooking time elapses, remove the lid carefully to avoid steam burns, and stir the oatmeal with a wooden spoon for 30 seconds to integrate any separated liquids.
- Ladle the oatmeal into individual serving bowls immediately, as it will thicken upon standing. Tip: For optimal creaminess, avoid opening the lid during cooking, which can release heat and extend the time needed.
- Garnish with additional banana slices or a drizzle of maple syrup if desired. Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently with a splash of milk to restore the original consistency.
- Serve warm, noting that the oatmeal will be thick and pudding-like with soft, caramelized banana pieces throughout. Tip: For a protein boost, stir in a tablespoon of chia seeds during the final minute of cooking to add texture without altering the flavor profile.
Unbelievably velvety and rich, this oatmeal boasts a luscious, spoon-coating texture with subtle sweetness from the maple-kissed bananas. Upgrade your morning by topping it with a sprinkle of toasted pecans or a dollop of Greek yogurt for a tangy contrast that’ll make your taste buds do a happy dance.
Pumpkin Spice Oatmeal with Pecans
Settle in, cozy season enthusiasts, because we’re about to transform your morning routine from ‘meh’ to ‘merry’ with a bowl that tastes like a warm hug from autumn itself. This pumpkin spice oatmeal is the ultimate comfort food upgrade, proving that sometimes the best things in life are simmered in a pot and topped with toasted pecans.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 1/2 cup pure pumpkin puree
– 3 tbsp pure maple syrup
– 1 tbsp unsalted butter
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp kosher salt
– 1/3 cup raw pecan halves
Instructions
1. Place a medium saucepan over medium heat and add the unsalted butter.
2. Once the butter has melted and begins to foam slightly, add the raw pecan halves.
3. Toast the pecans, stirring constantly with a wooden spoon, for 3-4 minutes until fragrant and lightly golden. Tip: Constant stirring prevents burning and ensures even toasting.
4. Transfer the toasted pecans to a small plate to cool, then roughly chop them.
5. In the same saucepan, combine the old-fashioned rolled oats, whole milk, pure pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt.
6. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
7. Reduce the heat to low and cook for 10-12 minutes, stirring frequently, until the oats are tender and the mixture has thickened to a creamy consistency. Tip: Frequent stirring is key for a luxuriously creamy texture and to prevent sticking.
8. Remove the saucepan from the heat and stir in the pure maple syrup and pure vanilla extract until fully incorporated.
9. Divide the oatmeal evenly between two serving bowls.
10. Garnish each bowl generously with the chopped toasted pecans.
11. Serve immediately. Tip: For an extra-indulgent touch, drizzle with an additional teaspoon of maple syrup per bowl just before serving.
Outrageously creamy with a velvety texture that clings to your spoon, this oatmeal delivers a perfectly balanced symphony of warm spices and earthy pumpkin. The toasted pecans add a delightful crunch and nutty depth, making each bite a complex flavor experience. For a playful twist, try serving it in hollowed-out mini pumpkins for a truly festive autumn breakfast presentation.
Blueberry Almond Overnight Oatmeal
Overnight oats, the breakfast champion of lazy mornings and ambitious mornings alike, just got a major upgrade with this blueberry almond delight. It’s the no-cook, make-ahead marvel that practically assembles itself while you dream, leaving you with a creamy, dreamy jar of joy by sunrise. Think of it as your edible alarm clock—one that actually makes you want to get out of bed.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup old-fashioned rolled oats
– 1/2 cup unsweetened almond milk
– 1/4 cup plain whole-milk Greek yogurt
– 1 tablespoon pure maple syrup
– 1/4 teaspoon pure vanilla extract
– 1/4 cup fresh blueberries
– 1 tablespoon sliced almonds, toasted
– 1 pinch fine sea salt
Instructions
1. In a 12-ounce mason jar or airtight container, combine 1/2 cup old-fashioned rolled oats and 1/2 cup unsweetened almond milk.
2. Add 1/4 cup plain whole-milk Greek yogurt, 1 tablespoon pure maple syrup, 1/4 teaspoon pure vanilla extract, and 1 pinch fine sea salt to the jar.
3. Using a spoon, stir the mixture vigorously for 30 seconds until fully incorporated and no dry oats remain. Tip: This initial stir is crucial for preventing a clumpy texture later.
4. Gently fold in 1/4 cup fresh blueberries, being careful not to crush them.
5. Seal the jar with an airtight lid and refrigerate for a minimum of 8 hours, or ideally overnight for up to 12 hours. Tip: For optimal creaminess, give the jar one more gentle shake after the first hour of chilling.
6. Just before serving, in a small dry skillet over medium-low heat, toast 1 tablespoon of sliced almonds for 2-3 minutes, shaking the pan frequently, until they are fragrant and turn a light golden brown.
7. Remove the oatmeal from the refrigerator, give it one final stir, and top with the toasted sliced almonds. Tip: Toasting the almonds right before serving preserves their crunch and nutty flavor, creating a perfect textural contrast.
The result is a luxuriously thick and creamy oatmeal with pockets of juicy, burst blueberries and a satisfying crunch from the almonds. The flavor is a harmonious blend of sweet maple, tangy yogurt, and nutty vanilla—it’s like a blueberry muffin transformed into a spoonable breakfast. For a decadent twist, serve it layered in a glass with an extra dollop of yogurt and a drizzle of honey for a parfait effect.
Chocolate Hazelnut Slow Cooker Oats
Let’s be honest: mornings are a chaotic whirlwind, but this Chocolate Hazelnut Slow Cooker Oats is your deliciously lazy ticket to a cozy, hands-off breakfast that practically makes itself while you snooze. Imagine waking up to a kitchen that smells like a warm hug from a chocolate-hazelnut fairy—yes, it’s that magical and ridiculously easy.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 480 minutes
Ingredients
– 1 cup steel-cut oats
– 4 cups whole milk
– ½ cup chocolate hazelnut spread
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ cup toasted hazelnuts, roughly chopped
Instructions
1. Lightly grease the interior of a 4-quart slow cooker with a neutral oil, such as grapeseed oil, to prevent sticking.
2. Combine 1 cup steel-cut oats, 4 cups whole milk, ½ cup chocolate hazelnut spread, ¼ cup pure maple syrup, 1 teaspoon pure vanilla extract, and ½ teaspoon fine sea salt in the slow cooker.
3. Whisk the mixture vigorously for 30 seconds until the chocolate hazelnut spread is fully incorporated and no lumps remain.
4. Secure the lid on the slow cooker and set it to the low heat setting.
5. Cook the oats for 8 hours, or 480 minutes, without lifting the lid to maintain consistent temperature and moisture.
6. After 8 hours, turn off the slow cooker and carefully remove the lid, allowing any steam to escape away from your face.
7. Stir the oats with a wooden spoon for 1 minute to achieve a creamy, uniform consistency.
8. Divide the oats evenly among four serving bowls using a ladle.
9. Garnish each bowl with 1 tablespoon of toasted hazelnuts, roughly chopped, for added crunch and nutty flavor.
10. Serve the oats immediately while warm, as they will thicken upon standing.
Decadently rich and velvety, these oats boast a deep chocolate flavor with a subtle hazelnut undertone, creating a spoonable dessert-like breakfast. For a playful twist, top with fresh raspberries or a dollop of whipped cream to balance the richness—it’s a cozy bowl of comfort that’s worth every slow-cooked minute.
Maple Brown Sugar Oatmeal with Walnuts
Tired of your morning routine feeling like a rerun of yesterday’s snooze-fest? This Maple Brown Sugar Oatmeal with Walnuts is here to jolt your taste buds awake with cozy, caramelized charm—think a warm hug in a bowl, but with way more crunch and sass.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– ¼ cup pure maple syrup
– 2 tablespoons dark brown sugar, packed
– ½ cup raw walnuts, roughly chopped
– ¼ teaspoon fine sea salt
– ½ teaspoon pure vanilla extract
– 1 tablespoon unsalted butter
Instructions
1. In a medium saucepan, combine 1 cup old-fashioned rolled oats, 2 cups whole milk, and ¼ teaspoon fine sea salt over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking, about 3–4 minutes.
3. Reduce the heat to low and stir in ¼ cup pure maple syrup and 2 tablespoons packed dark brown sugar until fully dissolved, about 1 minute.
4. Continue cooking, stirring frequently, until the oatmeal thickens to a creamy consistency and the oats are tender, about 5–6 minutes.
5. While the oatmeal cooks, toast ½ cup roughly chopped raw walnuts in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly golden, about 3–4 minutes.
6. Remove the oatmeal from the heat and stir in ½ teaspoon pure vanilla extract and 1 tablespoon unsalted butter until the butter melts and incorporates smoothly.
7. Divide the oatmeal evenly between two bowls and top each serving with the toasted walnuts.
8. Serve immediately while warm. Tip: For extra richness, drizzle with an additional teaspoon of maple syrup just before serving. Tip: Toast the walnuts ahead of time and store them in an airtight container to save minutes in the morning. Tip: Use a heavy-bottomed saucepan to distribute heat evenly and avoid scorching the oats.
Yep, you’ve just crafted a bowl that’s luxuriously creamy with pops of nutty crunch, all swirled with deep caramel notes from the maple and brown sugar. Try it with a dollop of Greek yogurt for a tangy contrast or sprinkle with cinnamon for a spicy kick—this oatmeal is anything but basic.
Slow Cooker Carrot Cake Oatmeal
Unbelievably, the slow cooker just became your breakfast superhero, transforming humble oats and carrots into a cozy, cake-inspired morning masterpiece that practically makes itself while you dream of sugarplums—or, you know, hit snooze.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
- 2 cups old-fashioned rolled oats
- 3 cups whole milk
- 1 cup finely grated carrots
- ½ cup pure maple syrup
- ¼ cup unsalted butter, melted
- 2 large pasture-raised eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- ½ cup chopped pecans
- ¼ cup golden raisins
Instructions
- Lightly grease the interior of a 6-quart slow cooker with 1 tablespoon of the melted unsalted butter to prevent sticking.
- In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 1 cup finely grated carrots, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon fine sea salt, whisking until evenly distributed.
- Pour in 3 cups whole milk, ½ cup pure maple syrup, the remaining melted unsalted butter, 2 large pasture-raised eggs (lightly beaten), and 1 teaspoon pure vanilla extract, stirring vigorously with a wooden spoon until the mixture is smooth and homogenous.
- Fold in ½ cup chopped pecans and ¼ cup golden raisins gently to avoid overmixing, which can lead to a dense texture.
- Transfer the mixture to the prepared slow cooker, spreading it evenly with a spatula.
- Cover and cook on the LOW setting for 4 hours (240 minutes), resisting the urge to open the lid, as this releases heat and extends cooking time.
- After 4 hours, turn off the slow cooker and let the oatmeal rest, uncovered, for 10 minutes to thicken slightly—this rest period allows the oats to fully absorb the liquid for a creamier consistency.
- Stir the oatmeal gently to incorporate any settled ingredients before serving.
Now, this isn’t your average mush; it emerges luxuriously creamy with tender carrot shreds that melt into the spiced oats, offering a warm, caramel-like sweetness from the maple. For a playful twist, top it with a dollop of Greek yogurt and a drizzle of honey, or crumble leftover oatmeal into muffin tins to bake into portable breakfast bites—because who says cake can’t be practical?
Vanilla Bean and Honey Oatmeal
Aren’t you tired of oatmeal that tastes like cardboard with a side of regret? Let’s ditch the sad, soggy bowls and whip up a pot of Vanilla Bean and Honey Oatmeal that’s so luxuriously creamy and fragrant, you’ll want to eat it for dessert. Trust me, this isn’t your grandma’s porridge—unless your grandma is a pastry chef who moonlights as a beekeeper.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 1 vanilla bean pod, split and seeds scraped
– 2 tablespoons raw, unfiltered honey
– 1/4 teaspoon fine sea salt
– 1 tablespoon unsalted butter
– 1/4 cup heavy cream, for finishing
Instructions
1. In a medium saucepan over medium heat, combine 1 cup old-fashioned rolled oats and 2 cups whole milk.
2. Split 1 vanilla bean pod lengthwise and use the back of a paring knife to scrape the seeds into the saucepan; add the empty pod as well for maximum infusion.
3. Stir in 2 tablespoons raw, unfiltered honey and 1/4 teaspoon fine sea salt until fully incorporated.
4. Bring the mixture to a gentle simmer, then immediately reduce the heat to low to prevent scorching—this is key for a smooth texture.
5. Cook uncovered for 12–15 minutes, stirring occasionally with a wooden spoon, until the oats have absorbed most of the liquid and the consistency is thick and creamy.
6. Remove the saucepan from the heat and discard the vanilla bean pod.
7. Stir in 1 tablespoon unsalted butter until it melts completely and glazes the oats.
8. For an extra-luxurious finish, gently fold in 1/4 cup heavy cream just before serving to add richness without making it overly heavy.
9. Divide the oatmeal between two bowls and serve immediately while warm.
What you get is a bowl of pure comfort: the oats are tender but not mushy, with a velvety texture from the cream and a deep, floral sweetness from the vanilla and honey. Try topping it with a sprinkle of toasted nuts or a drizzle of extra honey for a brunch-worthy twist—it’s so good, you might just start planning your mornings around it.
Slow Cooker Peach Cobbler Oatmeal
Hear ye, hear ye, sleepyheads and busy bees! This slow cooker sorcery transforms humble oats and juicy peaches into a breakfast cobbler so decadent, you’ll be tempted to eat it for dessert. It’s the ultimate ‘set it and forget it’ morning miracle that practically makes itself while you dream.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 4 cups unsweetened almond milk
– 1/4 cup pure maple syrup
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 2 cups frozen peach slices, thawed and roughly chopped
– 2 tablespoons unsalted butter, cut into small pieces
– 1/4 cup packed light brown sugar
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with a neutral cooking spray.
2. Combine 2 cups old-fashioned rolled oats, 4 cups unsweetened almond milk, 1/4 cup pure maple syrup, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt directly in the slow cooker insert.
3. Stir the mixture vigorously with a whisk for 30 seconds to ensure all ingredients are fully incorporated and no clumps of dry oats remain.
4. Evenly distribute 2 cups of thawed, roughly chopped peach slices over the top of the oat mixture.
5. Dot the surface of the peaches with 2 tablespoons of unsalted butter pieces.
6. Sprinkle 1/4 cup packed light brown sugar evenly over the butter and peaches.
7. Place the lid securely on the slow cooker.
8. Set the cooker to the LOW heat setting and cook for 8 hours.
9. After 8 hours, carefully remove the lid, avoiding the steam.
10. Gently stir the oatmeal once to integrate the caramelized peach and sugar topping into the creamy oats beneath.
11. Ladle the finished oatmeal into serving bowls immediately.
The result is a luxuriously creamy oatmeal base punctuated by tender, sweet-tart peaches and pockets of rich, melted butter. For a textural contrast, top each bowl with a sprinkle of toasted pecans or a dollop of vanilla bean Greek yogurt.
Spiced Chai Latte Oatmeal
Venture beyond your morning coffee routine with a bowl of oatmeal that’s basically a hug in a mug—if that mug were a cozy, spice-kissed breakfast. This Spiced Chai Latte Oatmeal swirls all the warm, aromatic flavors of your favorite latte into a hearty, stick-to-your-ribs bowl that’ll make you forget plain oats ever existed. It’s the ultimate winter warmer that’s as easy to whip up as it is deliciously addictive.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups whole milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly grated nutmeg
- Pinch of fine sea salt
- 2 tablespoons unsalted butter
- ¼ cup heavy cream, for serving
Instructions
- In a medium saucepan, combine the old-fashioned rolled oats, whole milk, pure maple syrup, pure vanilla extract, ground cinnamon, ground cardamom, ground ginger, ground cloves, freshly grated nutmeg, and a pinch of fine sea salt.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking.
- Reduce the heat to low and cook for 8–10 minutes, stirring frequently, until the oats have absorbed most of the liquid and the mixture has thickened to a creamy consistency. Tip: For extra creaminess, avoid boiling vigorously—a low, steady simmer helps the oats cook evenly without becoming gummy.
- Remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated, which adds a rich, velvety finish.
- Divide the oatmeal evenly between two serving bowls. Tip: Let it rest for 1–2 minutes off the heat to allow the flavors to meld and the texture to set slightly.
- Drizzle each bowl with 2 tablespoons of heavy cream, swirling it gently into the oatmeal for a luxurious, latte-like effect. Tip: For a frothy topping, whip the heavy cream lightly with a whisk until soft peaks form before drizzling.
Zesty with spice and luxuriously creamy, this oatmeal boasts a velvety texture that’s neither too thick nor too runny—just perfect for scooping. The chai spices meld into a warm, aromatic flavor that’s subtly sweet from the maple, making it ideal for a cozy breakfast or even a dessert-like treat. Serve it topped with extra cinnamon or a sprinkle of toasted nuts for added crunch, or pair it with a side of fresh fruit to balance the richness.
Almond Joy Inspired Slow Cooker Oats
Sick of the same old boring breakfast? Let’s turn that morning routine into a tropical vacation with these Almond Joy Inspired Slow Cooker Oats—your crockpot is about to become your favorite candy bar. This hands-off wonder delivers all the creamy, dreamy coconut-chocolate-almond magic you crave, without any of the morning fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
– 1 cup steel-cut oats
– 2 cups unsweetened coconut milk beverage
– 1 cup water
– 1/3 cup unsweetened shredded coconut
– 1/4 cup pure maple syrup
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/2 cup dark chocolate chips (at least 70% cacao)
– 1/3 cup toasted slivered almonds
Instructions
1. Lightly coat the interior of a 4-quart or larger slow cooker with non-stick cooking spray.
2. Combine 1 cup of steel-cut oats, 2 cups of unsweetened coconut milk beverage, 1 cup of water, 1/3 cup of unsweetened shredded coconut, 1/4 cup of pure maple syrup, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of pure vanilla extract, and 1/4 teaspoon of fine sea salt directly in the slow cooker insert.
3. Whisk the mixture vigorously for 30 seconds to ensure the cocoa powder is fully incorporated and no dry lumps remain.
4. Secure the lid and set the slow cooker to the LOW heat setting.
5. Cook for exactly 8 hours (480 minutes); the oats will be tender and have absorbed most of the liquid.
6. Turn off the slow cooker and remove the lid.
7. Immediately stir in 1/2 cup of dark chocolate chips until they are fully melted and create a rich, uniform chocolate swirl throughout the oats.
8. Portion the finished oats into four serving bowls.
9. Garnish each serving evenly with 1/3 cup of toasted slivered almonds, distributing them across all bowls.
Waking up to this is the ultimate breakfast win. The texture is luxuriously creamy from the slow-cooked oats and melted chocolate, punctuated by the satisfying crunch of almonds and the subtle chew of coconut. For a next-level treat, serve it slightly warm with a cold drizzle of extra coconut milk or a dollop of coconut whipped cream.
Cherry Vanilla Oatmeal with Almonds
Oh, the holiday hustle has you dreaming of something cozy yet festive, doesn’t it? Let’s ditch the complicated baking and whip up a bowl of Cherry Vanilla Oatmeal with Almonds—it’s the warm, spiced hug your taste buds deserve, with zero fuss and maximum flavor payoff.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– ½ cup dried tart cherries
– ¼ cup sliced almonds
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 1 tablespoon unsalted butter
Instructions
1. In a medium saucepan, combine 1 cup old-fashioned rolled oats, 2 cups whole milk, ½ cup dried tart cherries, and ¼ teaspoon fine sea salt over medium-high heat.
2. Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking, then immediately reduce the heat to low.
3. Cook uncovered for 8–10 minutes, stirring every 2 minutes, until the oats have absorbed most of the liquid and achieved a creamy, porridge-like consistency. (Tip: For extra creaminess, let it rest off the heat for 2 minutes before serving.)
4. While the oatmeal cooks, toast ¼ cup sliced almonds in a small dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until fragrant and lightly golden. (Tip: Watch closely—almonds can burn quickly once toasted.)
5. Remove the saucepan from the heat and stir in 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, and 1 tablespoon unsalted butter until fully incorporated and glossy.
6. Divide the oatmeal evenly between two bowls and top each serving with the toasted sliced almonds. (Tip: For a flavor boost, sprinkle a pinch of flaky sea salt over the almonds.)
Kick back and savor the creamy texture punctuated by chewy cherries and crunchy almonds. The vanilla weaves through each bite with a subtle sweetness, making this oatmeal feel downright decadent—try it drizzled with an extra swirl of maple syrup or a dollop of Greek yogurt for a tangy twist.
Slow Cooker Gingerbread Oatmeal
Unbelievably, while you were dreaming of sugarplums last night, your slow cooker was plotting the coziest breakfast coup of the season. This isn’t just oatmeal—it’s a warm, spiced hug in a bowl that transforms your kitchen into a gingerbread-scented wonderland with zero morning effort. Consider it your edible holiday morning victory lap.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 4 cups whole milk
– 1/2 cup dark brown sugar, packed
– 1/4 cup unsulphured molasses
– 2 tablespoons unsalted butter, melted
– 1 1/2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with a thin layer of melted unsalted butter to prevent sticking.
2. Combine 2 cups old-fashioned rolled oats, 4 cups whole milk, 1/2 cup packed dark brown sugar, 1/4 cup unsulphured molasses, the remaining melted unsalted butter, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon fine sea salt in the slow cooker.
3. Whisk the mixture vigorously for 30 seconds until the molasses and brown sugar are fully incorporated and no dry streaks remain.
4. Secure the lid on the slow cooker and set it to the LOW heat setting.
5. Cook for 8 hours (480 minutes), resisting the urge to open the lid, as this releases heat and extends cooking time.
6. After 8 hours, carefully remove the lid—the oatmeal should be thick, creamy, and fragrant.
7. Stir in 1 teaspoon pure vanilla extract until evenly distributed, which brightens the warm spices.
8. For optimal texture, let the oatmeal rest, uncovered, for 5 minutes to thicken slightly before serving.
9. Spoon the oatmeal into bowls while warm.
Seriously, this oatmeal emerges luxuriously creamy with deep, molasses-kissed sweetness and a warming gingerbread spice melody. Top it with a dollop of whipped cream or a sprinkle of toasted pecans for a festive crunch, or enjoy it straight from the pot—it’s the ultimate hands-off breakfast that tastes like holiday magic.
Pina Colada Overnight Oats
Nope, your morning routine doesn’t have to be a snooze-fest! Let’s ditch the bland breakfast blues and jet off to a tropical taste adventure without ever leaving your kitchen. This Pina Colada Overnight Oats recipe is your one-way ticket to a creamy, dreamy, and utterly effortless morning escape, blending the sweet nostalgia of vacation vibes with the practical magic of make-ahead meals.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup unsweetened coconut milk beverage
– 1/2 cup plain, whole-milk Greek yogurt
– 1/4 cup unsweetened shredded coconut, toasted
– 1/4 cup crushed pineapple, packed in its own juice, thoroughly drained
– 2 tbsp pure maple syrup
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– Fresh pineapple chunks and toasted coconut flakes, for garnish
Instructions
1. In a medium mixing bowl, combine 1 cup of old-fashioned rolled oats and 1 cup of unsweetened coconut milk beverage.
2. Vigorously whisk in 1/2 cup of plain, whole-milk Greek yogurt until the mixture is completely smooth and no streaks remain.
3. Fold in 1/4 cup of unsweetened shredded coconut, toasted, and 1/4 cup of thoroughly drained, crushed pineapple using a spatula.
4. Drizzle in 2 tablespoons of pure maple syrup and 1 teaspoon of pure vanilla extract, then sprinkle in 1/4 teaspoon of fine sea salt.
5. Gently stir the entire mixture for 60 seconds to ensure all ingredients are fully and evenly incorporated. Tip: Toasting the shredded coconut in a dry skillet over medium-low heat for 3-5 minutes until golden brown enhances its nutty flavor and adds a delightful crunch.
6. Divide the mixture equally between two 12-ounce airtight jars or containers.
7. Seal the containers tightly and refrigerate them for a minimum of 8 hours, or preferably overnight, to allow the oats to fully hydrate and the flavors to meld. Tip: For optimal texture, ensure the oats are submerged in the liquid; press them down with the back of a spoon if necessary before sealing.
8. After chilling, remove the jars from the refrigerator and give the oats a vigorous stir to recombine any separated liquids.
9. Portion the oats into serving bowls and garnish generously with fresh pineapple chunks and additional toasted coconut flakes. Tip: For an extra flavor boost, drizzle the fresh pineapple chunks with a teaspoon of the reserved pineapple juice before serving.
Perfectly creamy with a subtle chew from the oats, each spoonful delivers a bright burst of tropical pineapple against the rich, nutty backdrop of coconut. Play with texture by adding a sprinkle of chopped macadamia nuts or a dark chocolate drizzle for a truly decadent breakfast experience.
Slow Cooker Cinnamon Roll Oatmeal
Let’s be honest—the only thing better than waking up to the smell of cinnamon rolls is not having to wake up at all to make them. This slow cooker cinnamon roll oatmeal does all the heavy lifting while you’re dreaming of sugarplums, transforming humble oats into a decadent, hands-off breakfast that’s basically dessert in disguise. Consider it your culinary alarm clock, minus the snooze button.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 480 minutes
Ingredients
- 2 cups old-fashioned rolled oats
- 4 cups whole milk
- 1/2 cup dark brown sugar, firmly packed
- 1/4 cup unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup toasted pecans, roughly chopped
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Lightly grease the interior of a 6-quart slow cooker with a thin layer of melted unsalted butter to prevent sticking.
- Combine 2 cups old-fashioned rolled oats, 4 cups whole milk, 1/2 cup dark brown sugar, remaining melted unsalted butter, 2 teaspoons ground cinnamon, and 1/2 teaspoon fine sea salt in the slow cooker.
- Stir the mixture vigorously with a whisk until all ingredients are fully incorporated and no dry pockets remain.
- Set the slow cooker to the low heat setting, cover with the lid, and cook for 8 hours (480 minutes). Tip: For a creamier texture, avoid stirring during cooking to prevent the oats from breaking down excessively.
- While the oatmeal cooks, prepare the cream cheese glaze by beating 4 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
- Gradually add 1/4 cup powdered sugar to the cream cheese, beating continuously until fully combined.
- Slowly drizzle in 2 tablespoons heavy cream while beating on low speed until the glaze reaches a pourable consistency. Tip: If the glaze is too thick, add additional heavy cream 1 teaspoon at a time until desired consistency is achieved.
- Once the cooking time is complete, carefully remove the lid from the slow cooker and stir in 1 teaspoon pure vanilla extract until evenly distributed.
- Divide the oatmeal evenly among 6 serving bowls.
- Drizzle each serving generously with the prepared cream cheese glaze. Tip: For optimal flavor, allow the glaze to slightly melt into the warm oatmeal before serving.
- Sprinkle 1/2 cup toasted pecans evenly over the topped bowls.
Craving a textural contrast? This oatmeal emerges luxuriously creamy with tender oats that have absorbed all the spiced sweetness, while the glaze adds a tangy richness that cuts through the warmth. Serve it straight from the slow cooker for a cozy family breakfast, or layer it in jars with fresh berries for a portable treat that’s far superior to any drive-thru pastry.
Oatmeal with Caramelized Apples and Pecans
Whew, is there anything cozier than a breakfast that feels like a warm hug? This oatmeal ditches the boring routine for a caramelized apple and pecan situation that’s basically dessert masquerading as a responsible morning meal—your secret is safe with us.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 1/4 teaspoon fine sea salt
– 2 medium Honeycrisp apples, peeled, cored, and cut into 1/2-inch dice
– 2 tablespoons unsalted butter
– 1/4 cup light brown sugar, packed
– 1/2 teaspoon ground cinnamon
– 1/4 cup raw pecan halves, roughly chopped
– 1 tablespoon pure maple syrup, for drizzling
Instructions
1. In a medium saucepan, combine the old-fashioned rolled oats, whole milk, and fine sea salt over medium heat.
2. Bring the mixture to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 10 minutes until the oats are tender and the mixture has thickened.
3. While the oats cook, heat a medium skillet over medium heat and add the unsalted butter.
4. Once the butter has melted and begins to foam, add the diced Honeycrisp apples and cook, stirring occasionally, for 3 minutes.
5. Sprinkle the packed light brown sugar and ground cinnamon over the apples, stirring to coat evenly.
6. Continue cooking the apples, stirring frequently, for 5–7 minutes until they are softened and the sugar has caramelized into a glossy syrup.
7. Add the roughly chopped raw pecan halves to the skillet and cook for 1 additional minute to lightly toast them.
8. Divide the cooked oatmeal between two bowls.
9. Top each bowl evenly with the caramelized apple and pecan mixture.
10. Drizzle each serving with 1/2 tablespoon of pure maple syrup.
The result is a glorious textural symphony: creamy oats give way to tender, syrupy apples and crunchy, toasty pecans in every bite. For a next-level twist, serve it with a dollop of Greek yogurt or a splash of cold cream to play with temperatures.
Slow Cooker Matcha Green Tea Oatmeal
Unbelievably, your slow cooker can now moonlight as a zen master, transforming humble oats into a creamy, matcha-infused breakfast that practically meditates itself. Forget the morning scramble—this set-it-and-forget-it wonder delivers a vibrant green bowl of cozy energy, perfect for those days when even your coffee needs a coffee.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 240 minutes
Ingredients
– 1 cup steel-cut oats
– 4 cups filtered water
– 1/4 cup pure maple syrup
– 1/2 teaspoon fine sea salt
– 2 tablespoons ceremonial-grade matcha powder
– 1 cup full-fat coconut milk, well-shaken
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 1 cup steel-cut oats, 4 cups filtered water, 1/4 cup pure maple syrup, and 1/2 teaspoon fine sea salt in the insert of a 4-quart slow cooker.
2. Whisk 2 tablespoons ceremonial-grade matcha powder into 1 cup full-fat coconut milk in a separate bowl until completely smooth and free of lumps.
3. Pour the matcha-coconut milk mixture into the slow cooker insert and stir thoroughly to integrate all ingredients.
4. Cover the slow cooker and set it to cook on the LOW heat setting for exactly 4 hours (240 minutes).
5. After the cooking time elapses, carefully remove the lid and stir in 1 teaspoon pure vanilla extract until fully incorporated.
6. Let the oatmeal rest, uncovered, for 5 minutes to allow it to thicken slightly before serving.
Dense yet luxuriously creamy, this oatmeal boasts a subtle earthy sweetness from the matcha, balanced by the richness of coconut. Serve it warm topped with toasted coconut flakes and a drizzle of extra maple syrup for a breakfast that feels like a serene escape in a bowl.
Summary
Simplify your mornings with these creamy, comforting slow cooker oatmeal recipes! Perfect for busy home cooks, they offer endless variety and make-ahead ease. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share this roundup on Pinterest to spread the cozy breakfast love!
