Cranberries, almonds, and oats are cooked in the crock-pot to make this hearty breakfast oatmeal. Topped with a dash of cinnamon and a sprinkling of brown sugar, Slow Cooker Cranberry Almond Oatmeal is a favorite with all of my boys. Slow Cooker Oatmeal has been one of my family’s favorite breakfasts for over three years now and my kids request this version more than any other. We truly do love oatmeal, as evidenced by all of the oatmeal recipes here on the blog! Stovetop oatmeal, baked oatmeal, slow-cooker oatmeal; oatmeal is on our breakfast menu multiple times a month.
At first glance, crock-pot oatmeal might seem like a long wait for breakfast, but I promise that it isn’t long at all. One hour is all it takes and you’ll have a delicious hot cereal ready to eat.
The benefit of not having to watch the stove or do anything in the kitchen right before eating makes this perfect for busy mornings! I typically add the oatmeal ingredients to the Crock-Pot as I start our coffee in the morning. By the time the kids are up and ready for school, the oatmeal is ready to serve.
Slow Cooker Oatmeal is not simply oatmeal made in a crock-pot. The texture is different, closer to a warm muesli cereal than a traditional stovetop oatmeal. As the oatmeal slowly cooks, the nuts soften and the dried fruit gives a natural sweetness to the oatmeal. I like to add a spoonful of brown sugar to the crock-pot, but it isn’t required at all.
- 3 cups old fashioned rolled oats
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2/3 cup dried cranberries
- 2/3 cup sliced almonds
- 4 1/2 cups milk
- Place all dry ingredients in the crock-pot and stir to combine. Add the milk, stir again, and cover with the lid. Cook on HIGH for 1 hour or on LOW for 1-2 hours, until the oatmeal is your desired consistency. Stir occasionally (maybe twice total) and serve as soon as the oatmeal is done to your liking. It will continue to cook and absorb the milk as long as it remains in the warm crock-pot. Enjoy!
Depending on how long you cook it, you can allow the oats to absorb most of the milk, or serve it while there is still enough warm milk left in the crock-pot to drizzle over the top. My personal favorite "doneness" is right about the hour mark. This recipe works perfectly when doubled and it will easily feed 8-10 people.
{recipe originally posted 3-5-2015 – recipe notes and photos updated 12-29-2016}
Here are some more breakfast recipes you might like:
Tricia Buice says
Taylor @ Food Faith Fitness says
Sue/the view from great island says
Mindy says
Anonymous says
Mary says
Jackie says
Lori Lyon says
Jackie says
Mary says
Brenda Hiddleston says
Susan P says
Susan P says
Karen says
Karen says