Oatmeal
Main
American8h 10m6 servingsEasyAbout this recipe
A warm, creamy slow cooker oatmeal that practically makes itself overnight. Old-fashioned oats simmer low and slow with cinnamon, vanilla, and a touch of maple syrup, waking you up to a cozy, nourishing breakfast with minimal morning effort. Top with fresh fruit, nuts, or a drizzle of honey for a wholesome start to any day.
Instructions
- 1
Lightly grease the insert of a 4- to 6-quart~ slow cooker with butter or a quick spray of cooking spray to prevent sticking.
- 2
Add the old-fashioned rolled oats, water, milk, maple syrup, vanilla extract, cinnamon, nutmeg, fine sea salt, and butter to the slow cooker. Stir everything together until well combined.
- 3
Place the lid on the slow cooker and cook on LOW for 7–8 hours~ (overnight works perfectly) or on HIGH for 2.5–3 hours~, until the oats are tender and creamy and most of the liquid has been absorbed.
- 4
Give the oatmeal a good stir — it will thicken as it sits. If it's thicker than you like, stir in a splash of ^[warm]^ milk or water to loosen it to your preferred consistency.
- 5
Spoon into bowls and top with fresh or frozen blueberries, chopped pecans, and an extra drizzle of maple syrup or honey. Serve immediately.
