Throw all of the ingredients for this Slow Cooker Apple Cinnamon Oatmeal into your slow cooker, turn it on, and you’ll have a healthy, comforting breakfast ready with almost no effort. This steel-cut apple oatmeal is thick, creamy, and warmly spiced—perfect for chilly mornings. We like it finished with a few extra shredded apple slices and a splash of almond milk.
Dear slow cooker, it has been way too long since you’ve last come out to play. I am so glad to have you back in my life. Love, Lee.
Oatmeal-Obsessed
If you love oats as much as I do, this recipe belongs in your rotation. Steel-cut oats deliver a hearty texture and nutty flavor that shine when simmered slowly. Making steel-cut oats on the stove usually requires attention and frequent stirring, but using a slow cooker transforms the process: you add the ingredients, stir once or twice, and come back hours later to perfectly cooked oatmeal that’s ready to serve.
Let’s Talk Apple Cinnamon
Apple and cinnamon are a classic pairing for a reason. The apples bring subtle sweetness and moisture while cinnamon adds warmth and depth. A small trick that makes a big difference is shredding the apples rather than dicing them. Shredded apple distributes into the oats and melts into the porridge, infusing every spoonful with apple flavor while maintaining pleasing texture.
Ingredients you’ll need:
- 1 1/2 cups steel-cut oats
- 3 cups plain, unsweetened almond milk
- 3 cups water
- 1/3 cup maple syrup (or sweetener of choice)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon sea salt
- 2 large apples, peeled and shredded (Gala, Honeycrisp, or your favorite)
How to Serve
This oatmeal is versatile—adjust the final texture and toppings to match your preference. If you like a looser, creamier bowl, stir in a splash of almond milk or regular milk just before serving. For added protein and richness, top with a spoonful of nut butter. Add some crunch with chopped walnuts, pecans, or a sprinkle of toasted seeds. A little extra shredded apple and a dusting of cinnamon make a simple, elegant finish.
- Add a splash of milk for creaminess.
- Stir in nut butter and top with shredded apple.
- Garnish with walnuts and a pinch of cinnamon for texture.
Storage
Allow the cooked oatmeal to cool to room temperature, then transfer it to a sealed glass container and refrigerate for up to five days. Reheat single servings in the microwave or on the stovetop, adding a splash of milk or water to loosen the porridge. To freeze, portion into airtight containers and store for up to three months; thaw overnight in the refrigerator and reheat gently.
More Apple Cinnamon Recipes
- Apple Cinnamon Muffins
- Apple Cinnamon Granola
- Apple Cinnamon Overnight Oats
- Easy Apple Cinnamon Bread
Slow Cooker Apple Cinnamon Oatmeal
Summary: Add the ingredients to a slow cooker, set it, and come back to warm, flavorful oatmeal—perfect for busy mornings or weekend breakfasts.
Author: Lee Funke
Prep: 10 mins Cook: 6 hrs (low) / 3–4 hrs (high) Total: 6 hrs 10 mins Servings: 6
Ingredients
- 1 1/2 cups steel-cut oats
- 3 cups plain, unsweetened almond milk
- 3 cups water
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 2 large apples, peeled and shredded
Instructions
- Place the steel-cut oats, almond milk, water, maple syrup, ground cinnamon, and salt into a slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. If possible, stir occasionally to prevent sticking around the edges.
- When the oats are nearly done, peel and shred two large apples. Add the shredded apple to the slow cooker and stir to combine. Cook an additional 20–30 minutes to allow the apple to soften and meld with the oats.
- Serve warm with optional toppings such as nut butter, extra shredded apple, chopped nuts, or a drizzle of milk.
Nutrition (per serving, approximate)
Calories: 260 kcal, Carbohydrates: 49 g, Protein: 8 g, Fat: 4 g, Fiber: 8 g, Sugar: 16 g
Nutrition information is automatically calculated and should be used as an approximation.