This slow cooker apple cinnamon oatmeal is a delicious vegan and Gluten free flavoursome overnight breakfast. The is sweetened with coconut condensed milk and cooked over several hours resulting in soft ,creamy melt-in-your-mouth oatmeal.
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. Just like I did with my Jamaican Oats Porridge and my Blueberry Apple Oatmeal
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. That doesn’t mean I won’t eat my Tofu Scramble ever again.
Reasons to slow cook oatmeal
- 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)
The steps
- 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
Notes and tips
- 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
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Slow Cooker Apple Cinnamon Oatmeal
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
- Fit the crockpot with the liner or coat with oil
- Add the chopped apples, raisins, oats, cinnamon, sweetener and pink salt
- Then finally pour the almond milk and stir everything together and cover with lid
- 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
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
Hey charla,
Love me some porridge in the morning think I have found my new favourite version, so creamy with great flavour/texture thank you for sharing this recipe of yours.
will now be a regular breakfast choice for me. 🙂
Thank you Gemma. Glad you liked it!!