Love oatmeal but no time for the slow cooker? Try these Steel Cut Oats (7 ways!), this Baked Oatmeal Recipe or this Apple Cinnamon Oatmeal. I’ll be totally honest here and say that I feel a little geeky when it comes to my love of oatmeal. Oats are just such an awesome way to start your day (they’re just as awesome for lunch or a quick dinner or snack!), they’re filling and hearty and I always feel like I’m going to have a productive day if I start with this slow cooker oatmeal (see — totally cheesy, I warned you!). There are a few tricks to make great oatmeal in your slow cooker, and I’m sharing my complete list down below, but my number one rule is always throw in a Reynolds Kitchens Slow Cooker Liner first. While I have big love for my morning oatmeal, cooked oats are sticky, and the last thing I want to do is soak and scrub my crockpot after several hours of cooking! Slow cooker liners make clean up a breeze (I mean, there’s literally none!), and I feel like I’m rocking mom life by providing a healthy, hearty, warm breakfast to the kiddos before they’re off to school.
What’s so great about Slow Cooker Oatmeal?
Oats are loaded with fiber, protein, and plenty of vitamins and minerals including a substantial amount of Iron, Zinc and Folate. It’s easy — drop a Reynolds Kitchens Slow Cooker Liner in a small slow cooker, dump everything in, stir and you’ve got breakfast in a few hours (depending on which kinds of oats you’re using). Crockpot oatmeal is the ultimate meal prep breakfast – it’s make ahead and freezer friendly, and if you use steel cut oats you can let it cook all night long. They are a neutral whole grain and can take on a wide variety of flavors so there’s really something for everyone
How to make Slow Cooker Oatmeal: Two Ways
You know I’m not really one for rules, so I just have one when it comes to this crockpot oatmeal: no instant oats. No quick cooking of any kind. There’s just really no reason to cook them in the slow cooker when they take a minute in the microwave, and you’re going to have an unappetizing pile of mush if you try. Because of the extended cook time, I recommend using either regular large rolled oats or steel cut oats (not quick cooking!).
Slow Cooker Rolled Oats:
Rolled oats actually quick very quickly in the slow cooker, so this is not going to be an overnight breakfast. It is, however, a great option if you are having a late breakfast, or your kids are having a late breakfast, or if you just want to do a little hands-off breakfast meal prep.
Slow Cooker Steel Cut Oats:
Let me start off by saying that the slow cooker is now my favorite way to make Steel Cut Oatmeal — it’s so easy, they turn out so creamy, and there’s no babysitting the stove for 20 minutes and stirring.
Tips for making the best Slow Cooker Oatmeal
Always, always use a Reynolds Kitchens slow cooker liner — trust me on this! Don’t overcook — not all crockpot oatmeal recipes will be able to go all night. If you need to let it cook overnight, start it as late as possible and use steel cut oats. If you have a slow cooker that switches to warm after the cook time, you may be fine if it goes over the cook time. We still want the oats to have a nice texture and not be totally mushy. Don’t be afraid to open the lid up early, give it a stir and a taste a little early to ensure they’re not cooking too long! The only time I’ve ever had issues with dark or burnt edges around the slow cooker is when I have overcooked my oatmeal — this is another reason it’s important to keep an eye on the clock and on the pot. It also absolutely works to cook it during the day and refrigerate for the week. It tastes great warmed up in the microwave, just heat and add a splash of milk and stir. You can also make ahead and freeze for later — see my instructions for doing that below!
How to freeze oatmeal:
I love freezing this oatmeal in individual portions to thaw and reheat on busy mornings! You can either portion out into individual containers, or you can portion it using a silicone muffin pan or something similar — this makes it super easy to freeze, then pop out your oatmeal “pucks”, toss in a large freezer bag or container, and just take out what you need, when you need it.
Variations on this easy oatmeal recipe:
This oatmeal recipe is naturally dairy-free, but I usually serve mine with milk. You can serve as is, or with a splash of almond or coconut milk as desired. This recipe is naturally gluten-free, provided you are using certified gluten-free oats This oatmeal recipe is also vegan if you use maple syrup or brown sugar to sweeten Feel free to add in different fruits (bananas, frozen berries, dried cranberries), nuts, peanut or almond butter, additional sweetener or milks before serving to customize — this oatmeal is great because everyone can really make it their own! Stir in a teaspoon of cocoa powder and a tablespoon of peanut butter for a chocolate peanut butter twist!
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