I love waking up to the comforting aroma of apples and cinnamon filling my kitchen. This slow cooker apple cinnamon oatmeal is hearty, cozy, and incredibly easy to make. I simply combine all the ingredients in the slow cooker before bed, and by morning, I have a warm, nourishing breakfast waiting for me.

Why You’ll Love This Recipe

I enjoy this recipe because it’s truly effortless. I can set it overnight and wake up to a delicious, ready-to-eat meal. It’s perfect for busy mornings, meal prep, or feeding a family without standing at the stove. I also love how customizable it is — I can adjust the sweetness, change the type of apples, or add toppings to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter (to grease the slow cooker)
2 cups steel-cut oats
7 cups water
4 medium apples, cored and diced
¼ cup brown sugar or maple syrup
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup milk (any kind)

Directions

I start by greasing the inside of my slow cooker with butter to prevent sticking.
In the slow cooker, I add the steel-cut oats, water, diced apples, brown sugar or maple syrup, cinnamon, and salt. Then I stir everything together.
I cover the slow cooker with its lid and cook the oatmeal on low for 6 to 8 hours, or on high for 3 to 4 hours.
When it’s done, I remove the lid and stir in the milk until it’s well combined. If I want a thinner consistency, I add a bit more milk.
I serve it warm, topped with extra apple slices, a drizzle of maple syrup, chopped nuts, or a dollop of yogurt.

Servings and Timing

Servings: 8
Prep time: 10 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: About 6–8 hours

Variations

To make it gluten-free, I use certified gluten-free steel-cut oats.
To make it dairy-free, I replace the milk with almond or oat milk and use coconut oil or non-stick spray instead of butter.
For extra flavor, I like using apple pie spice instead of plain cinnamon.
To make it sweeter, I add a touch more maple syrup or a sprinkle of brown sugar before serving.
If I want more texture, I stir in raisins or chopped nuts during the last 30 minutes of cooking.

Storage/Reheating

To store: Once cooled, I transfer leftovers to an airtight container and refrigerate for up to 5 days.
To freeze: I portion the oatmeal into freezer-safe containers and freeze for up to 3 months.
To reheat: On the stovetop, I place the oatmeal in a pot with a splash of milk or water and heat over medium until warm, stirring occasionally. In the microwave, I heat it in 30-second intervals with a little added liquid until it reaches my desired temperature.

FAQs

1. What type of oats should I use?

I always use steel-cut oats because they hold their texture and don’t become mushy during the long cooking time. Rolled or quick oats will overcook and become too soft.

2. Can I make this recipe ahead of time?

Yes, I often prepare it the night before and let it cook overnight. By morning, breakfast is ready without any effort.

3. Can I skip the added sugar?

Absolutely. The apples add natural sweetness, so I sometimes skip the brown sugar entirely or replace it with maple syrup or honey for a lighter taste.

4. What kind of apples work best?

I like using firm, slightly sweet apples such as Honeycrisp, Fuji, or Gala. If I want a tangier flavor, I mix in one Granny Smith apple.

5. How do I keep the oatmeal from sticking to the slow cooker?

Greasing the slow cooker with butter or oil helps a lot. I also make sure there’s enough liquid and avoid cooking it much longer than needed.

Conclusion

This slow cooker apple cinnamon oatmeal has become one of my favorite breakfasts. It’s warm, flavorful, and easy to make while I sleep. I love how simple it is to prepare and how comforting it tastes on chilly mornings. With just a few basic ingredients, I can enjoy a wholesome, satisfying breakfast that feels like a treat.