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Filled with creamy oats, sweet bananas, berries, a hint of brown sugar, and spices, this Slow Cooker Oatmeal is a breakfast that my whole family enjoys. Best of all, this crave-worthy oatmeal can be made in just one hour without any stirring at all!
Oatmeal has been on repeat in my kitchen for years. And, having cooked oats just about every way possible, I can tell you that the technique definitely shapes the experience. This slow cooker oatmeal is about as simple as breakfast prep gets. I simply pour everything into the crockpot and walk away for the next hour while it does its thing. There is no stirring required and the end result is happy smiles around the breakfast table.
On the other hand, I can turn to my baked oatmeal when I want a breakfast to make ahead of time and stash in the fridge to enjoy all week long. But, no matter how I cook them, oats lead the way to satisfying breakfasts.
Slow Cooker Oatmeal
While I love all of the different oatmeal recipes I’ve developed with various fruits, nuts, and flavors across a handful of methods, there’s nothing that beats the convenience of the crockpot. I simply combine the ingredients and walk away. One hour later, breakfast is ready to eat.
As much as I love a good stovetop recipe, there’s something special about the taste and texture you get when oats cook this way. The result is closer to a warm muesli cereal than what you get tending it on the stove. It brings variety to the textures, which is what makes this one of my favorite ways to cook oats.
Just made this for myself & my husband.. his comment.. “this has to be the best oatmeal ever” & I agree! 5 minutes of prep (because I had to find things), 1 hour in the crockpot … complements forever!
Ingredients and Substitutions
The Oats – I only use old-fashioned rolled oats in this recipe because they provide the perfect chewy oat texture.
The Nuts – I love the sweet nuttiness that pecans bring to this oatmeal. You can swap for any unsalted nut you prefer.
The Fruit – Fruit adds natural sweetness to the oatmeal, and I’m a huge fan of the strawberry and banana combination.
Milk – I use whole milk for the richness that it brings. But, you can use 2% or skim milk in a pinch.
Sweet Spices – I add light brown sugar for just the right amount of sweetness, and a pinch of cinnamon for warmth.
Salt – I prefer kosher salt in all of my cooking.
Notes on Equipment
- Slow cooker
- Measuring cups and spoons
- Spatula
- Knife
- Cutting board
How to Make Slow Cooker Oatmeal
Fill That Slow Cooker: It doesn’t get much easier than this! I just add add all my ingredients to the slow cooker, give it a stir, and pop the lid on. Then, I just let it do its thing for an hour or two.
Stir It Up: If I don’t set a timer for this, I’m liable to forget. But, a stir or two as the oatmeal cooks will help make the end product creamier.
Cook Until Ready: If I want those glorious muesli textures, then I turn the oatmeal off at the one hour mark. But, if you want a more traditional oatmeal, just let it cook longer.
To Garnish or Not: This is entirely optional. But, I always toss in a handful of fresh berries and chopped pecans while serving my bowl. It lends even more fabulous textures and flavors.
Expert Tip
Good oatmeal is all about getting the right amount of liquid. And, that’s doubly important for a slow cooker oatmeal recipe like this, because slow cookers boil off less moisture than a pan on the stove. Too much liquid, and you’ll be serving oat soup. Too little, and the oats will dry out around the edges. I advise erring on the side of not enough liquid, because then you can add more as it cooks.
Start with Less Milk – If the oatmeal does not have enough liquid near the end of the cooking time, you can add another half cup of milk to achieve the desired consistency. Just give it a quick stir to incorporate it into the mix.
Wait for Add-Ins: I prefer a firmer texture for my berries and bananas. So, I often add mine after the oatmeal finishes cooking, or let half cook and reserve the other half to add at the end.
Use an Overripe Banana: If you want a sweeter oatmeal, an overripe banana will take you there without any extra syrups or sugar.
Serving Suggestions
This oatmeal really stands on its own when it comes to breakfast. So, the only thing I need to make breakfast perfect is a mug of cafe con leche. For the non-coffee drinkers, I can serve a London fog or homemade chai.
If I’m doubling this recipe for company, then I just set out some more sliced fresh fruit and nut options so everyone can make their own bowl however they like it best. And, for those with a real sweet tooth, I sometimes will add small pitchers of buttermilk syrup or peanut butter syrup. (Yes, my brother Karl loves peanut butter in his oatmeal, some people are just weird like that. But he swears by it.)
Make Ahead and Storage
Make Ahead: You can make this oatmeal up to two days ahead, but keep in mind the oats will continue to soften and thicken in storage. Just wait to add the bananas and berries until you are ready to serve.
How to Store: I wait for the oats to completely cool. They keep well in the fridge for up to 3 days in an airtight container.
How to Reheat: Regardless of method, add about a tablespoon of water or milk per serving to thin it to the right consistency. For a single portion, I microwave it for 90 seconds, stirring halfway through. If making more than that, warm it on the stove in a small saucepan, stirring frequently.
More Oatmeal Recipes
- Blueberries and Cream Almond Oatmeal
- Peaches and Cream Oatmeal
- Apple Cinnamon Oatmeal
- Pumpkin Baked Oatmeal
- Mixed Berry Baked Oatmeal
Frequently Asked Questions
As written, this recipe will fit into a slow cooker as small as 2 quarts. And, let me just start by saying that the best crockpot for this oatmeal is the one you have.
But, did you know that food cooks more slowly when the slow cooker is full? A larger crockpot will cook the oatmeal faster. So, I use my everyday slow cooker, this 8-Quart Crock-Pot.
Oh absolutely! If you’re not nutty for nuts, simply omit them!
In short, because you gave up eating paste back in elementary school. Quick oats break down too fast in the slow cooker and turn mushy, and then into an almost gluey texture. Old-fashioned oats hold their shape and texture the way we want.
I don’t recommend it. Steel cut oats take much longer to cook. So, you’d have to increase the liquid and cook it on low and slow for a LONG time. How long? Well, you would definitely be eating breakfast in the afternoon.
Slow Cooker Oatmeal
Ingredients
- 3 cups milk
- 2 cups old fashioned rolled oats
- 2 bananas sliced thinly
- 1 cup strawberries chopped
- ½ cup pecans chopped small
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Optional: additional sliced bananas berries and pecans for garnish
Instructions
- Place all ingredients in the crockpot. Cook on HIGH for 45 minutes to 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I rarely remember to stir mine and it turns out fine every time. The longer it cooks, the thicker the oatmeal will be.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/18/12 – recipe notes and photos updated 2/12/26}
This is an amazing breakfast. Fast and easy. I’ve made it twice. Once in the crockpot and once on the stove. This recipe is in my keeper file.
Glad to hear that the oatmeal is becoming a staple in your kitchen, Myranda. Happy cooking!
Can I substitute water for the milk in this recipe?
Hi, Pamela! I wouldn’t recommend substituting water in this recipe. It would be very thin and flavorless.
I made this with almond milk because we are dairy free. It turned out amazing. This recipe is definitely worth trying.
I’m so glad it was a hit for your family, Krick!
Just made this for myself & my husband.. his comment.. “this has to be the best oatmeal ever” & I agree! 5 minutes of prep (because I had to find things), 1 hour in the crockpot … complements forever!
YAY! I love an easy breakfast that everyone loves.
I’d like to make this but I need to know if it’s any good reheated and how long you can keep it?
The oatmeal will thicken in the refrigerator. If you’re okay with that, it will keep for several days. You may need to add a splash more milk to it when reheating later.
Not sure I’ve ever commented on a recipe, but this one deserves praise! With a newborn and a toddler in the house, I’m always in need of something quick and easy. This is fabulous! We make it several times a week! Whatever milk we have on hand works great, then different combos of fruit, sweeteners, peanut butter, coconut, etc.
I even prep the night before by putting all dry ingredients in the crockpot, then all I have to do is pour milk in and turn it on when I’m up before the rest of the fam!
I love crockpot recipes and this is a keeper in our household! Thank you!
I’m thrilled to hear that you’re enjoying the oatmeal, Valarie. I’m glad it helps in the busy days of parenting little ones too.
If I leave out the nuts do I have to add something else as a substitute? Do the bananas turn black? How long will the cooked oatmeal last in the refrigerator?
This will be fine without the nuts. We typically eat all of it, so I can’t speak to how long it will last. Typically there might be a serving leftover and the bananas don’t turn color after a day in the fridge.
This sounds so good!! Can the recipe be doubled to feed a larger group?
Sure, that will work fine.
Such a great breakfast for the holidays when there are a ton of mouths to feed! Thank you for this! ❤️
I’m thrilled you like it!
Can i substitute bananas for blueberries?
Sounds good to me!