Overnight Slow Cooker Oatmeal – Cinnamon Apple

Overnight Slow Crock Oatmeal - Cinnamon Apple

If I had a nickel for every time I burnt my mouth on hot food, I’d be well on my way to an extended Caribbean vacation by now. It’s not something I’m proud of. In fact, it’s kind of embarrassing. You would think that I would eventually learn to just freakin’ wait. But see, that would require patience, which is something I don’t have. That’s another topic for another day.

Overnight Slow Crock Oatmeal - Cinnamon Apple

I’ve burnt my mouth on coffee, pizza, pie, lasagna, cookies, and soup. And now, I can say that I’ve burnt my mouth on crockpot oatmeal. The stuff was in the slow cooker for upwards of 6 hours: that’s a pretty good indicator that it’s going to be hotter than hellfire. Did that stop me? Nope. The excitement was just too much. Food blogging is dangerous business, I tell ya.

Now that we’ve gotten that out into the open, I feel I should also confess that this is the first time I’ve ever used a crock pot. We got it for our wedding [August 2012] and it took us this long to test drive it. It’s going to be seeing a lot of use around here from now on. It’s sheer brilliance. You throw everything in, turn it on, and leave it to do all the work. I know this isn’t news to like, anyone else on the planet, but I’m still pretty amazed.

Overnight Slow Crock Oatmeal - Cinnamon Apple

This oatmeal is a delicious way to warm yourself and fuel up before starting the day. It will keep you feeling full until at least lunchtime. And another bonus? One batch will last at least about a week. You combine everything in a pot, walk away, and return to find a week’s worth of awesome. What’s not to love?

I leave you with these parting words. Learn from my mistakes – let this stuff cool for a good long while before digging in. Scoop yourself a bowl, do your makeup and hair, get dressed, and then come back for breakfast. Tongue blisters ain’t cute, y’all.

Overnight Slow Crock Oatmeal - Cinnamon AppleOvernight Slow Crock Oatmeal - Cinnamon Apple


Overnight Oatmeal - Cinnamon Apple
Nutrition Information
  • Serves: 10 servings
  • Serving size: 8
  • Calories: 241
  • Fat: 12g
  • Saturated fat: 10g
  • Unsaturated fat: 2g
  • Trans fat: 0g
  • Carbohydrates: 32g
  • Sugar: 13g
  • Sodium: 83mg
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg
Prep time: 
Cook time: 
Total time: 
Easy slow cooker oatmeal with healthy apples and cinnamon. Prepare at night and enjoy in the morning.
  • 1 cup steel cut oats
  • 1½ cups coconut milk
  • 1½ cups water
  • 2 apples (cored, peeled, diced)
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
Optional for Topping
  • Additional cinnamon or brown sugar
  • Chopped nuts such as almonds, walnuts, pecans, etc.
  • Fruit such as banana slices, fresh apple, or berries
  1. Spray the inside of your slow cooker with oil thoroughly. This step is very important!
  2. Add all ingredients to the slow cooker – oats, coconut milk, water, apples, brown sugar, coconut oil, cinnamon, and sea salt. Stir to combine well.
  3. Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.
  4. Serve and allow to cool. If desired, add toppings of your choice.
Serves 6-8.
Be sure to use STEEL CUT OATS. These are heartier and take longer to cook so they are better for slow cooking.
Experiment with different flavors and fruits.



  1. Stacey 5 January, 2014 at 10:11 Reply

    Ok- made this last night- great smell in the house this morning. I added sugar in the raw, more cinnamon and bananas as my topping. And a little more skim milk cuz it needed a little more liquidity (made up that word just now!). It was GOOD- I may omit the apples next time…..and add them as a topping. Liked it- would make again with some tweaks.

    • thefitchen 5 January, 2014 at 14:05 Reply

      Mmmm… excellent modifications! I like the idea of adding bananas and more cinnamon is always a good idea. I’m glad you enjoyed! :)

  2. Shanique 5 March, 2014 at 10:39 Reply

    I made this and it was delicious! My jar of coconut oil wouldn’t open so I left it out :( I added nutmeg and vanilla extract to it and use slivered almonds as my topping. This slow cooker oatmeal will be a regular :)

  3. Angie 14 March, 2014 at 10:55 Reply

    Made this today… and it was YUMMMYYYY!!! Mine was done in about 5 1/2 hours and had my kitchen smelling delicious! I pretty much followed the directions, but added a bit more cinnamon and a splash of vanilla. Thanks for sharing!

    • thefitchen 15 March, 2014 at 02:30 Reply

      Mmm that sounds like a great modification! Happy you enjoyed! Isn’t it such a great, easy breakfast?

  4. Matt 16 July, 2014 at 08:54 Reply

    You mention this is for a weeks worth of breakfasts but don’t mention how your store or reheat it?
    BTW I’m trying it tonight :)

    • thefitchen 16 July, 2014 at 10:38 Reply

      You can store it in the fridge and it can be reheated on the stovetop or in the microwave. Personally, I’d recommend the stovetop! Report back with how you like it!

      • Matt 16 July, 2014 at 18:17 Reply

        It was delicious!
        I probably want a little more cinnamon but that’s a minor change.
        I am not a big porridge fan but I will keep making this through our cooler months that’s for sure.

        • thefitchen 18 July, 2014 at 21:33 Reply

          Awesome – Glad you liked it! It’s perfect for cold months, in my opinion. :) Add as much cinnamon as you please!

  5. tasha 11 August, 2014 at 11:41 Reply

    Can this be doubled in a crockpot? We are throwing the teachers a surprise breakfast for first day back (70people) and I’d like to make a double batch.

  6. Amy 8 October, 2014 at 15:15 Reply

    One tip for easy cleanup — put the ingredients into a big pyrex measuring cup (as big as will fit in your slowcooker, like 4 or 6-cup size) and then put the filled measuring cup in the slowcooker. Fill around the measuring cup with water. It cooks it water-bath style and then the pyrex cup just goes in the dishwasher (or fridge, then dishwasher!). SO easy. I do it all the time with plain steel-cut oats, and I’m excited to try this variation!

    • thefitchen 10 October, 2014 at 00:03 Reply

      You must have a big slow cooker! We’re working with a small-medium sized one, so that doesn’t work for us. But if you’ve got a big one, that’s a great idea! Breakfast for a week at least. :)

    • Sharon 22 November, 2015 at 14:34 Reply

      Thanks for the tip! I have a large (6 qt) slowcooker and was wondering how to make this recipe work without increasing the amount.

      • thefitchen 23 November, 2015 at 11:21 Reply

        Hi Sharon –

        I’m not sure about that, as we used a smaller crockpot. I am guessing it will cook more quickly, so just keep an eye on it while it’s cooking. It may need to be stirred more often. Wish I had a better answer for you!

    • thefitchen 9 October, 2014 at 23:59 Reply

      You could try it with regular oats, but just cook it for 1/2 to 2/3 of the recommended cook time. I’ve never given it a shot, but I think it should work that way. Let me know if you try it!

  7. Jules 24 November, 2014 at 20:08 Reply

    This looks easy & delicious… A perfect combo :). I’d like to print this recipe to give it to a family member ~ How do I do this without cutting and pasting? Thanks!

    • thefitchen 25 November, 2014 at 11:44 Reply

      There’s a button directly under the nutritional information that says “Print.” That should allow you to easily print the recipe on one sheet of paper. :) Your family member will love you!

  8. Jillian 28 November, 2014 at 21:55 Reply

    I am making this tonight!! Or should I say I am throwing all the ingredients in the slow cooker and going to bed!! Looks delish!! I think I Will throw a few cinnamon sticks in the mix to get a more prominent cinnamon flavor and take the other peeps ideas and add some vanilla too :) thanks for the recipe!!

  9. Nadia 10 January, 2015 at 05:29 Reply

    I love how healthy and low calorie this breakfast is. Steel cut oats were harder to find than I thought but thankfully not too expensive once found at a local health food store. I was also surprised by what the looked like as they were finer than I expected.

    Ive just thrown all the ingredients into my slow cooker and look forward to eating some for breakfast tomorrow morning. If its as tasty as everyone says then I may have a hard time portioning it. If it turns out super delicious then I will try will different fruits too.

    • thefitchen 10 January, 2015 at 15:50 Reply

      Hi Nadia –

      I’m glad you finally found steel cut oats! I love how inexpensive they are. Perfect for making big batches of this kind of recipe! Report back once your oatmeal is finished to let me know what you think!

      • Nadia 7 February, 2015 at 05:19 Reply

        At first I wasnt overly fussed by the dish as I hoped for something a bit more flavoursome; but the ease of cooking, healthiness and convenience convinced me to try it again and again. Im now hooked on this dish! So glad I found this recipe.

        I now have it each morning for breakfast making a fresh batch once a week. I get 6 meals out of it and dollop a generous amount of plain yoghurt on-top. Very healthy breakfast choice for an insulin resistant person who has a family history of diabetes and weigh issues. :-) Its a great meal in the steps to better health and well-being for me.

        I tried it once with tinned mangoes but preferred the apples version instead. I’ll experiment with other fruits when I get bored with the apple version.

        My slow cooker only needs it cooked for 5 hours as any longer and it started to dry out too much and even begin burning around the edges.

        • thefitchen 9 February, 2015 at 19:17 Reply

          Hi Nadia –

          I’m so glad you’re a fan of this recipe! It sounds perfect for your dietary needs and I agree, it’s such a great, easy option. You can get a lot of meals out of one batch! I’ve heard people say that they like banana instead of apple, so that’s an idea too. :)

          Thanks so much for sharing your thoughts – report back with any more variations that you try!

  10. Johnny 30 January, 2015 at 06:57 Reply

    I leave the house for work at 2:30 a.m., and my wife and son get up around 8. I am going to turn this on monday morning and she will be surprised when she wakes up. Thanks!

  11. Heather 27 February, 2015 at 23:02 Reply

    Other recipes use too much liquid. This turned out perfect when I left the slow cooker on warm for 10 hours. I read through comments and added a full tablespoon of cinnamon. I will make this again and experiment with other toppings like blueberries or strawberries! I might even use butter instead of coconut oil because I love the taste.

    • thefitchen 6 March, 2015 at 14:32 Reply

      Hi Heather –

      I agree… and I can’t stand soupy oatmeal! So glad you enjoyed this recipe. There are a million ways to mix it up and reinvent the flavors. :)

  12. Jessica 2 April, 2015 at 15:49 Reply

    5 hours? When do you start it? I’m thinking I don’t want to wake up at 2am to start this. Just curious what others do since it sounds awesome!!

    • thefitchen 6 April, 2015 at 18:23 Reply

      Hi Jessica –

      You could start it around 10pm-midnight and just keep it on low temp. Add a bit more liquid to keep it from drying out. It should be fine!

  13. Lane 9 April, 2015 at 22:06 Reply

    You mention in the recipe adding everything but the toppings to the crockpot. Can you clairify what parts of the ingredients list is toppings not to be added to the crockpot?

  14. Robert 26 September, 2015 at 16:16 Reply

    Sorry I am not a cook. What would you call the “toppings” in this recipe? The cinnamon? Brown sugar? Or do you add all that and whatever else you want would be toppings?

    • thefitchen 27 September, 2015 at 15:50 Reply

      Hi Robert –

      Sorry for the confusion! All of the ingredients go into the slow cooker and toppings are optional – things like nuts, fruit, extra cinnamon – added after the oatmeal is done cooking. I’ve clarified it in the recipe for future reference. Hope this helps!

  15. Lauren 2 January, 2016 at 08:57 Reply

    I am making this for brunch tomorrow at someone else’s house. We are going to mass beforehand, if I leave the temp on low or warm will it dry out? I am debating on taking it there before mass. I am just nervous about it drying out. I have a 20 min drive there.

    • thefitchen 4 January, 2016 at 15:50 Reply

      Hi Lauren –
      It’s hard to say for sure whether or not it will dry out. I would taste it prior to leaving it on low, and if it’s how you want it, bring along some extra liquid to stir in before mass. If you are going to set it on low heat, that should help keep it from drying out. Hope this helps!

  16. Karen LeDoux 22 January, 2016 at 21:24 Reply

    I’ve made this several times in my crock pot, and for me, this is the absolute BEST I’ve ever made! I use a crock pot liner and it works very well. My only complaint is either staying up really late to turn the crock pot on, or setting my alarm clock!! But you know what??? I’ts SO WORTH IT!! If you like oatmeal as much as I do, then this is the perfect one to try out. Nothing better than oatmeal laced with cinnamon and apples, and topped with some raisins and dried fruit! YUMMY!!

    • thefitchen 25 January, 2016 at 14:08 Reply

      Hi Karen –

      The BEST ever?! WOW! It sounds like you are a huge fan of this oatmeal! Thank you for letting us know. :) This recipe is great, especially when it’s cold outside!

  17. Jillian B 25 February, 2016 at 10:46 Reply

    Would canned coconut milk work for this recipe? I’ve made it in the past with coconut milk from a carton but don’t have anything but canned coconut milk on hand.

    • thefitchen 2 March, 2016 at 14:30 Reply

      You could try it with canned coconut milk… but you will lose some sweetness. I would suggest adding some maple syrup to even it out. :)

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  19. Diane Carpenter 21 March, 2016 at 16:44 Reply

    Oh dear I read all the amaxing comments above and decided to make this last night.. it was awful! Followed the recipe exactly and it was sloppy. Used really good organic ingredients too. I was so disappointed. My husband couldn’t stand the smell so he chucked it!

    • thefitchen 17 May, 2016 at 13:47 Reply

      Hi Erin –

      We haven’t tried brown rice syrup, but it should work just fine. It definitely won’t be as sweet. Let me know how it works!

      • Matt 17 May, 2016 at 22:38 Reply

        Brown rice syrup is just another name for a highly processed product that results in 100% glucose (sugar)
        Don’t let the marketers fool you.

        “According to the Sydney University GI database, Rice Syrup has a glycemic index of 98, which is extremely high (15).

        It is much higher than table sugar (GI of 60-70) and higher than almost any other sweetener on the market!”

          • Matt 19 May, 2016 at 09:11

            Not to labour the point but it’s still highly processed and of no benefit to the health of a human being. You’d be better off with real sugar.

            “Rice Malt Syrup
            Kilojoules per teaspoon =133
            Made from fermented cooked rice, this sugar alternative is a blend of maltotriose, maltose and glucose, so is a preferred choice for people who want to quit “fructose”. However, it’s still a sugar despite being used widely in “sugar-free” recipes and has more kilojoules with an extremely higher GI of 98. Not helpful for blood sugar control or fat burning.”

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  21. Brittney 13 August, 2016 at 08:00 Reply

    I followed the directions for the recipe and it’s been cooking on low for 7 hours but still seems to be soupy. Any suggestions?

    • thefitchen 13 August, 2016 at 10:46 Reply

      Hi Brittney –
      Sorry it’s giving you problems. Did you use steel cut oats? I can’t think of any other reason for it to be soupy. :/

  22. Ray O 24 August, 2016 at 18:49 Reply

    Made it for a breakfast potluck. Great taste, healthy and fills you till lunch. I had walnuts with a few pecans on side to allow folks to make a great texture add. People used as much or as little as they wished. Awesome

    I used toasted coconut-almond milk added another taste to it. Excellent. Thank you!

    • thefitchen 25 August, 2016 at 13:53 Reply

      This recipe is great for feeding a crowd (or meal prep)! I’m so glad you liked it and everyone enjoyed. :)

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