Slow Cooker Cranberry Almond Oatmeal

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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 Cranberry Almond Oatmeal - get the recipe at

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.

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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.

Check out all of our Oatmeal Recipes! Don’t miss the Cranberry Coconut Oatmeal Cookies too, they’re a favorite.

Slow Cooker Cranberry Almond Oatmeal | get the recipe at

How to Choose a Slow Cooker

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Kitchen Tip: I use this slow cooker and these measuring cups to make this recipe.

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Slow Cooker Cranberry Almond Oatmeal

5 from 1 vote
Cranberries, almonds, and oats are cooked in the crock-pot to make this hearty breakfast oatmeal.
Servings: 4 -5 servings


  • 3 cups old fashioned rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • cup dried cranberries
  • cup sliced almonds
  • 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{recipe originally posted 3-5-2015 – recipe notes and photos updated 12-29-2016}

Here are some more breakfast recipes you might like:

Scrambled Egg and Sausage Breakfast Enchiladas by Barefeet In The Kitchen

Amish Breakfast Casserole by Center Cut Cook

Cinnamon Raisin Bread Pancakes by Buns In The Oven

Green Chile Quiche by Barefeet In The Kitchen

Breakfast Pizza with Hash Brown Crust by The Gunny Sack

Almond Crusted French Toast by The Noshery

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Taylor @ Food Faith Fitness says

    I have only made oatmeal in the slow cooker ONCE, and I don't know why? Whenever I make it on the stove, I HATE standing there forever and watching it. Clearly I need some cranberry almond slow cooked goodness in my life! Pinned!

    • Mary says

      Sure thing. Feel free to leave out the sugar entirely and then simply sweeten to taste with whichever sweetener you like best. Half the time I skip the sugar and either sprinkle a little on top at the end or drizzle maple syrup or honey on each serving.

  2. Jackie says

    This is exactly what I'm looking for!! So so happy I found your blog – everything looks amazing. I made your Asian steak tidbits for my boyfriend and myself the other night and we both devoured it because it was so delicious! One question about this recipe though: could I make this big batch and refrigerate the rest to eat throughout the week? Or will it not hold up well? Thanks!

  3. Lori Lyon says

    Jackie, I make slow cooked steel cut oatmeal every Sunday then me and my husband eat it every morning all week before work. It's fabulous!! I package it in individual serving containers for ease of grab and go.

    • Jackie says

      That sounds great – exactly the kind of thing I want to do! Do you think it would also hold up throughout the week using old fashioned oats? I'm just wondering if they'll turn into a mushy mess.

    • Mary says

      Hi Jackie! (Sorry I missed your initial question. I'm so happy you like the recipes!) I've never made the slow cooked oats ahead of time like that. There are several recipes on the blog for baked oatmeals that I make and reheat during the week. Oatmeal when made with "steel cut" oats works well for reheating though and I just realized I've never posted a slow cooked version here. I wouldn't recommend keeping this recipe in the fridge for a week, the oats will likely be quite mushy at that point.

  4. Brenda Hiddleston says

    Enjoy receiving your emails. Is there anyway you could include the nutritional information as well. Thank you.

    • Susan P says

      Disregard my above question. The other questions to you did not load until after I posted my question.

  5. Wendy Brown says

    Delicious recipe! Definitely a keeper. I made a batch using Old fashioned oats on Sunday and then portioned out a serving for each day of the week in small microwave containers. I pop one in the microwave each morning for about a minute and enjoy all week. It is a little more like store bought instant oatmeal but I actually like it.5 stars