Soaked overnight and then poured into the crockpot in the morning, this was the easiest breakfast we’ve had in a while. The kids were excited to try another variety of crockpot oatmeal.
It amuses me that my son who dislikes regular oatmeal likes this version so very much. Similar to our Banana Walnut Oatmeal, this is closer to a warm muesli cereal than a cooked oatmeal. Although, after soaking all night, this texture was softer than the original version.
These flavors were perfect together. The almond slivers and cranberries were a great combination. My three boys managed to eat every bite of this by themselves. I did steal a taste though and it was excellent. I’m already planning to make it again this weekend.
Are you looking for more breakfast ideas? Check out all of our Best Oatmeal Recipes!
Overnight Crock-Pot Cranberry Almond Oatmeal
- 3 cups milk plus ½ cup additional
- 2 cups old fashioned rolled oats
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- Optional: 2 bananas sliced - add these to the cooked bowls of oatmeal right before serving
- Place all ingredients, except for the additional ½ cup milk, in a bowl and stir together. Soak overnight in the fridge. Pour into the crockpot in the morning and add an additional ½ cup of milk. (I added the milk, because it had absorbed all of the milk through the night. I did not want an oatmeal consistency, so I thinned it a bit with the milk.)
- Stir to combine and then cook on HIGH for 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I cooked this on high for about an hour, stirring every 15-20 minutes. Soaking in the fridge overnight softens everything nicely, so it is basically just being warmed in the Crockpot. Top with sliced bananas right before serving.
- * I used a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.