Slow Cooker Overnight Apple Cinnamon Oatmeal
Steel-cut oats cooked low and slow overnight with diced apples, cinnamon, and a touch of maple syrup for a warm, ready-to-eat breakfast. Plan ahead: cook 7-8 hours overnight.
Ingredients
- 2 cups steel-cut oats
- 2 apples (Honeycrisp or Granny Smith), peeled, diced
- 4 cups water
- 2 cups whole milk (or oat milk)
- 2 tbsp pure maple syrup
- 1.5 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1 tbsp unsalted butter
- 2 tbsp brown sugar (optional, for serving)
Instructions
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1
Grease the slow cooker insert with 1 tbsp unsalted butter or cooking spray.
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2
Add 2 cups steel-cut oats, 2 peeled, diced apples (Honeycrisp or Granny Smith), 4 cups water, 2 cups whole milk (or oat milk), 2 tbsp pure maple syrup, 1.5 tsp ground cinnamon, 1 tsp pure vanilla extract, and 1/2 tsp kosher salt to the slow cooker. Stir to combine.
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3
Cover and cook on LOW for 7-8 hours overnight.
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4
In the morning, stir the oatmeal well; it will be thick and creamy. If too thick, add a splash of warm milk or water.
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5
Taste and adjust sweetness with additional pure maple syrup or brown sugar (optional, for serving) if desired.
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6
Serve warm in bowls.