Overnight slow cooker apple cinnamon oatmeal

Last Updated on August 10, 2019

Slow cooker apple cinnamon oatmeal is a delicious vegan GF flavoursome overnight breakfast cooked over several hours resulting in soft and creamy oats.

**This post contains affiliate links, click here to read my disclosure

Who knew that crockpot oatmeal would be the pan ultimate game changer. I didn’t think in a million years that the texture of the oatmeal could be some super soft, creamy and just darn right delicious. Add some fruit and spices to the mix and you have officially reached food heaven. Totally gluten free and vegan friendly !!

I know some of you are probably wondering why on earth would you cook oatmeal in the slow cooker. It’s so much more convenient in the stove/hob. I agree, while it takes less than 15 minutes from start to scratch. Don’t knock what you haven’t tried, I was skeptical too but now I’m a slow cooker porridge convert.

Here are some reasons as to why you should make oatmeal in your slow cooker.

• Cooking oatmeal over a period of several hours yields the softest/creamiest oatmeal in the world
• You can make the recipe overnight and wake up to delicious ready made oatmeal
• It’s a dump and start recipe – no additional steps required.
• Most crockpots hold a large volume of food, which is great if you are feeding a large family/for a crowd of people

Things you will need

• GF old fashion oats/steel cut
• Apple
• Cinnamon
• Sweetener of your choice (I use vegan condensed milk)
• Almond milk
• Slow cooker
• Crockpot/Slow cooker liners(optional but recommended)

How to make slow cooker apple and cinnamon oatmeal in the crockpot

• Fit the crockpot with the liner or coat with oil (picture 1)
• Add the chopped apples, raisins, oats, cinnamon, sweetener and pink salt (picture 2-6)
• Then finally pour the almond milk and stir everything together and cover with lid (picture 7-8)
• Switch the crockpot on and select 4 hours on high or 6 hours on low overnight
• Serve the next day, you may need to pour a splash of a milk prior to serving if the oatmeal is too thick.
• Sprinkle with fruit/nuts and sweetener if you wish

Tips and notes on how to make slow cooker apple cinnamon oatmeal

•  I personally prefer to use a liner for this particular recipe to eliminate any clean up. This is an optional but recommended step, and any sticky is dependent on the model of your crockpot. Alternatively,  use oil if you don’t own or want to use liners.
• Although oats don’t contain gluten, for those of you who are extremely sensitive to gluten, make sure the labels states that the oats are free from gluten.
• You don’t have to make the oats overnight, you can make them anytime of the time and have the porridge ready to consume.
• The skin from the apples tends to pulls away so if you don’t care for the extra fibre via the skin make sure to peel the apples first.
• Any leftovers should be stored in the refrigerator and eaten within 2-3 days
• You can drizzle with syrup or add some cranberries, coconut flakes, pineapple, cherry, nuts or seeds once the oatmeal is finished.
• To keep the recipe low in calories use water or fat free/low fat milk
• This recipe works for a 7 quart capacity unit
• It’s normal for skin to form inside of the crockpot, just stir everything together once the oatmeal is cooked
• Double the recipe if you are feeding a large crowd and only if your crockpot can accommodate it

More breakfast recipes you may like

Creamy millet porridge recipe 

Almond butter chocolate oatmeal

Roasted almond porridge

Easy homemade granola 

Blueberry apple oatmeal

Vegan quinoa porridge

Blueberry banana overnight oats

Slow cooker apple cinnamon oatmeal

★★★★★

5 from 1 reviews

Who knew slow cooker oatmeal with apples and cinnamon should be so delicious, creamy and darn right addictive.

• Author: Charla
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4hours +10 minutes
• Yield: 2-4 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 2 cups of GF old fashioned old oats/steel cut oats (170g)
• 1 apple, chopped (peeled if you wish)
• 1/4 cup of raisins (35g)
• 5 cups of almond milk (or other plant based milk)(32oz/900ml)
• 1 tsp of cinnamon
• 1/8 tsp pink salt
• sweetener to taste (vegan condensed milk, see post for recipe/agave/maple/nectar)

---

Extra apple, raisins and sweetener of you choice for topping

Instructions

1. Fit the crockpot with the liner or coat with oil
2. Add the chopped apples, raisins, oats, cinnamon, sweetener and pink salt 
3. Then finally pour the almond milk and stir everything together and cover with lid
4. Switch the crockpot on and select 4 hours on high or 6 hours on low overnight
5. Serve the next day, you may need to pour a splash of a milk prior to serving if the oatmeal is too thick.
6. Sprinkle with fruit/nuts and sweetener if you wish

Notes

• I personally prefer to use a liner for this particular recipe to eliminate any clean up. This is an optional but recommended step, and any sticky is dependent on the model of your crockpot. Alternatively,  use oil if you don’t own or want to use liners.
• Although oats don’t contain gluten, for those of you who are extremely sensitive to gluten, make sure the labels states that the oats are free from gluten.
• You don’t have to make the oats overnight, you can make them anytime of the time and have the porridge ready to consume.
• The skin from the apples tends to pulls away so if you don’t care for the extra fibre via the skin make sure to peel the apples first.
• Any leftovers should be stored in the refrigerator and eaten within 2-3 days
• You can drizzle with syrup or add some cranberries, coconut flakes, pineapple, cherry, nuts or seeds once the oatmeal is finished.
• To keep the recipe low in calories use water or fat free/low fat milk
• This recipe works for a 7 quart capacity unit
• It’s normal for skin to form inside of the crockpot, just stir everything together once the oatmeal is cooked
• Double the recipe if you are feeding a large crowd and only if your crockpot can accommodate it

Keywords: porridge, gluten free, vegan, plant based, crockpot, breakfast