My Crockpot Apple Cinnamon Oatmeal is the ultimate cozy, comforting breakfast – creamy, perfectly spiced, and packed with tender, caramelized apples. 🍎✨ It’s easy to throw together and slow cooks into a rich, satisfying bowl of goodness that tastes like warm apple pie.
Chop, stir, and let the crockpot do the work – warm, spiced, and ridiculously easy. Make this today, then the oven version next!
Why you’ll love this recipe
I searched high and low for a slow cooked oatmeal recipe that wasn’t bland, and I finally figured out the perfect formula: I cook the oats on top of a bed of apples and dried cranberries (or raisins), and serve that on top of the oats in the morning.
You can also stir it all up if you prefer! Eat as-is or with a splash of milk… So good!
One caveat: If you’re wanting to cook this overnight, I highly recommend you test it during the daytime first – slow cookers all run differently, and you don’t want to be surprised by undercooked or scorched oats.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Oats: Old-fashioned oats are a must for the right creamy-but-textured consistency. Quick oats turn to mush, so make sure you do not use these here And steel-cut oats need extra liquid (add 2 more cups total) and a slightly longer cook time.
- Liquid: I use a mix of water and apple juice for the perfect balance of sweetness and flavor. You can use all water, but the oatmeal won’t be as rich or naturally sweet. Do not use milk – it doesn’t hold up well in the slow cooker for 8 hours.
- Apples: Any firm apple works! I usually go for Honeycrisp, Fuji, Red Delicious or Gala. Cooking apples (like Braeburn) break down too much, so they’re not my favorite for this recipe.
- Dried fruit: Cranberries, raisins, or even chopped dried apricots all work great. If you skip them, the apple topping won’t be as naturally sweet, so you may want to add a little extra brown sugar.
- Spices: I stick with cinnamon and nutmeg for that classic apple pie flavor, but feel free to add a pinch of ginger or cloves if you want a little extra warmth.
How to make apple oatmeal in the slow cooker
Let’s get this Crockpot Apple Cinnamon Oatmeal going! The best part? It’s all hands-off once everything is in the slow cooker, so you can wake up to the most amazing smell and a ready-made breakfast. Here’s how to do it:
1. Prep the fruit
First, grab a medium mixing bowl and stir together 2 tablespoons brown sugar, 1.5 teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg. This blend is what gives the apples that rich, warm, cinnamon-spiced goodness.
Now, take 3 medium apples, core them, and chop them into bite-sized pieces. I never bother peeling mine because the skin softens as it cooks and adds a little extra texture (and fiber!). Toss the apple pieces into the bowl with the cinnamon-sugar mixture, along with 1 cup dried cranberries or raisins. Stir well so everything gets coated in that delicious spice mix.
2. Grease the crockpot (don’t skip this!)
Before we go any further – spray your slow cooker really well with nonstick cooking spray. Trust me on this! Oatmeal loves to stick to the sides of the crock, and if you’ve ever tried scrubbing off dried-on oats, you know it’s not fun. You can also use a slow cooker liner if you prefer even easier cleanup.
Now, pour the apple mixture into the bottom of the slow cooker and evenly dot with ¼ cup sliced butter. The butter melts into the fruit as it cooks, helping it caramelize and get extra soft and flavorful.
3. Mix the oats and liquid (but don’t stir once it’s in the crock!)
In the same mixing bowl (no need to wash it! we’re not trying to do any extra dishes here), add 2 cups old-fashioned oats, 2 cups water, 2 cups apple juice, and ¼ teaspoon salt. Give it a good stir to combine. This ensures the oats are evenly moistened before they go into the slow cooker.
Now, here’s an important step: Pour the oat mixture over the fruit in the slow cooker, but do not stir! I know, it’s tempting, but resist! Keeping the oats on top lets them cook into a creamy, perfectly set texture while the fruit simmers below, almost like a warm fruit compote. If you mix it all together, the texture can get mushy and uneven.
4. Slow cook (no peeking!)
Cover the slow cooker with the lid and set it to LOW for 6-8 hours. I usually do this right before bed so it’s ready to go in the morning.
One crucial thing: Don’t open the lid while it’s cooking! Every time you lift the lid, you let out a ton of steam and heat, which messes with the cooking time and can leave you with undercooked oats. If your slow cooker runs hot, check around the 6-hour mark the first time you make it.
5. Serve and enjoy!
When you wake up, your kitchen will smell like a cozy apple-cinnamon dream. You can either stir everything together before serving (which gives it more of a uniform, creamy texture) or scoop the oats into bowls and top with the caramelized apples and cranberries for more of a layered effect (this is my personal favorite!)
I love serving this with a splash of warm milk (or cream if I’m feeling extra indulgent). The leftovers keep really well, so if you have extras, just pack them into an airtight container and store them in the fridge for up to 3 days. When reheating, add a splash of milk, water, or apple juice to loosen it up again.
And that’s it! A warm, cozy, no-fuss breakfast that’s waiting for you when you wake up. Perfect for busy mornings, chilly days, and anyone who loves apple pie flavors without the effort. Enjoy! 🍎✨
Top tips for recipe success
- Use the right oats – Old-fashioned oats are the way to go! Quick oats turn into a gluey, mushy mess, and steel-cut oats need extra liquid (add 2 more cups total) and a longer cook time. I tested this with quick oats once, and let’s just say… never again.
- Don’t skip greasing the crockpot – Oatmeal loves to stick to slow cooker inserts, and if you’ve ever scraped dried oats off a crockpot, you know the struggle. A good spray of nonstick cooking spray (or a slow cooker liner) makes cleanup so much easier.
- Stick to a 3-4 quart slow cooker – If you use a slow cooker that’s too big, the oatmeal spreads out too much and can burn or dry out overnight. If you need to double the recipe, use a 5-6 quart crockpot and double all the liquids to keep the oats from scorching.
- Test your slow cooker first – Not all slow cookers run at the same temp! Some cook hotter than others, which means your oatmeal could be done in 6 hours instead of 8. The first time you make this, test it during the daytime so you can check it at the 6-hour mark.
- No peeking! – Lifting the lid releases heat and steam, which messes up the cooking time. I know it’s tempting, especially when your kitchen starts smelling like warm cinnamon apples, but resist the urge to open the lid!
- Don’t use milk for the liquid – I know it’s tempting, but dairy doesn’t always hold up well in a slow cooker for 8 hours. It can curdle or separate, and no one wants that. Stick to water and apple juice, then add milk or cream when serving for extra richness.
Helpful recipe hints
Recipe variations
- Steel-Cut Oats Version – I’ve tested this with steel-cut oats, and while I love the extra chew, they need more liquid to cook properly. If you want to swap them in, increase the total liquid by 2 cups (so use 3 cups water + 3 cups apple juice). The cook time stays the same, but the texture is a little heartier. It’s a great option if you like more bite to your oatmeal!
- Nutty Apple Oatmeal – I’ve added ½ cup chopped pecans or walnuts before, and let me tell you—game changer! The nuts get a little toasty while the oatmeal cooks and add such a nice crunch.
- Maple Apple Oatmeal – I tried swapping the brown sugar for 2 tablespoons pure maple syrup, and it gives the oatmeal a deeper, caramel-like sweetness. It’s not overpowering, but it definitely has that cozy fall flavor. If you love maple, this is a great swap!
- Spiced Chai Oatmeal – One time, I was out of nutmeg and decided to get creative – so I added ½ teaspoon ground ginger and ¼ teaspoon ground cloves instead. Turns out, it made the oatmeal taste exactly like a warm chai latte! If you love those cozy, spiced flavors, this variation is a must-try.
Storage tips
- Fridge storage: Oatmeal keeps for up to 3 days in the fridge.
- Reheating: Microwave in 30-second bursts, stirring between each, until warm. Add a little liquid before heating, and stir in more as needed. On the stovetop, reheat over medium-low heat, stirring frequently and adding liquid as needed.
- Freezing: Yes, you can freeze this! Let it cool completely, then portion it into individual servings in freezer-safe containers or zip-top bags. (If using bags, lay them flat for easy stacking.) To reheat, thaw overnight in the fridge, then warm in the microwave or on the stovetop with a splash of liquid.
- No sad, dry oatmeal! The trick to making leftovers taste fresh is always adding liquid when reheating. If you try to warm it up as-is, it can get gluey and dry, which is just depressing.
- Make-ahead tip: If you meal prep, portion leftovers into single servings before storing. That way, you can grab one, reheat, and go – no need to scrape cold oatmeal out of a giant container in the morning when you’re barely awake.
How to eat your oatmeal
Eat it straight from the crockpot, warm and cozy, with a splash of milk (or cream, if you’re feeling fancy). Top it with a drizzle of maple syrup, a handful of toasted nuts, or even a dollop of yogurt for extra creaminess.
Want to take it up a notch? Stir in some peanut butter, almond butter, or even a few chocolate chips (because why not?). And I love adding a big dollop of vanilla Greek yogurt for some protein!
This is one of those breakfasts you’ll make once and then wonder how you ever lived without it. Cozy, effortless, and downright delicious!
More oatmeal recipes to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Apple Cinnamon Oatmeal
Recipe details
Ingredients
For the fruit
- 2 tablespoons brown sugar or more to taste
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 medium apples cored and sliced into bite-sized pieces (peel if you want to, but I never do)
- 1 cup sweetened dried cranberries OR raisins OR craisins
- ¼ cup butter sliced
For the crock
- nonstick cooking spray
For the oats
- 2 cups old-fashioned oats uncooked
- 2 cups water
- 2 cups apple juice
- ¼ teaspoon salt
Instructions
- Prepare fruit: Mix brown sugar, cinnamon and nutmeg in a medium mixing bowl. Add apples and cranberries and toss well to coat. Spray a 3-4 quart slow cooker well with cooking spray (important!), then transfer the fruit mix to the crock. Evenly dot with the butter.
- Prepare oats: Add oats, water, apple juice and salt to the mixing bowl and stir very well, then pour over the fruit mixture in the slow cooker. Do not stir!
- Slow cook: Cover and cook on LOW for 6-8 hours (5-6 hours if crock runs hot – test during daytime if unsure!). Either stir before serving, or spoon to oatmeal into bowls and top with the fruit mixture. Serve with a splash of milk, if you like.
Notes
Ingredient notes
- Oats: Use old-fashioned oats for the best texture. Quick oats get mushy, steel-cut oats need 2 extra cups of liquid (3 c water + 3 c apple juice).
- Liquid: Water + apple juice adds natural sweetness. All water = more bland, milk can curdle in the slow cooker so best to avoid.
- Apples: Use firm varieties like Honeycrisp, Fuji, or Gala. Softer apples break down too much.
- Dried Fruit: Cranberries, raisins, or chopped dried apricots work. Skip them? Add a little extra sugar for balance.
Recipe tips
- Grease the crockpot well to prevent sticking. A slow cooker liner works too!
- Layer, don’t stir – pour the oats over the apples but leave them separated for the best texture.
- Use the right slow cooker – 3-4 qt works best; too big = burnt oats. Double the recipe? Use a 5-6 qt crockpot.
- Test your slow cooker – Some run hot! First time? Check at 5-6 hours.
- No peeking! Opening the lid lets out steam and slows cooking.
Storage
- Fridge: Store in an airtight container for up to 3 days. Oatmeal thickens as it sits.
- Reheating: Add a splash of milk, water, or apple juice, then microwave in 30-sec bursts or warm on the stovetop over medium-low heat.
- Freezing: Portion into single servings, freeze in containers or flat in zip-top bags. Thaw overnight in the fridge, then reheat.
Nutrition
More recipe information
Recipe first published in 2019. Updated 01/10/2020. Updated again with new photos and text on 01/20/2025.
Betsy says
I’d like to serve this later morning – is it possible to cook overnight and then turn the crockpot to warm?
Nora says
Betsy, I think I would avoid that unless you’re OK with your oatmeal having more the texture of a baked oatmeal. I would also be careful so you don’t end up with scorched sides. Hope this helps!
Nora says
I’m so sorry! Did you use real old-fashioned oats? If you use anything else, unfortunately, it won’t turn out well in the crockpot. I can assure you that I made the recipe exactly as written for the photos, and many other readers found the recipe to be a hit. I will add it to my list of recipes to re-test though, just to make sure. Sorry again!
Pat says
This was amazing. it tasted like dessert. I topped it off with some Greek yogurt. making this for the 2nd time tonight. it’s comfort food for breakfast.
Berni says
This was yummy! It was wonderful waking up to the aromas of cinnamon and cooked apples! It tasted like apple crisp. There was previous question about using milk as part of the liquid portion of the recipe. As in other similar recipes, it works great with milk and water combo and no additional sweetness is necessary when omitting apple juice.
Rachel says
I LOVE this oatmeal. I made it with rolled oats, and it was creamy and delicious like apple pie filling! My husband likes more chew to his oats, so I’ll try the steel-cut version next. Can this oatmeal be frozen for longer-term storage?
Thanks for a wonderful recipe!
Darcy says
I made this just as directed and it came out perfectly. My husband and my son both loved it. It was a little too sweet for me, next time I might cut the craisins down by half and top with some chopped walnuts. There was a bunch leftover and I think I might try to bake it into a granola bar type of thing. Wish me luck!
Maialynne says
My husband loves for me to make this every week. I’m so thankful to have found this recipe to make oatmeal mornings easier.
Bobby says
have you tried any other type of liquid in this recipe, like milk or another type of juice (like cranberry)? Just wondering if that would work…
Nora says
Bobby, milk doesn’t hold up well in the crockpot for me, so I avoid it. Evaporated milk usually works, but it’s very rich. I think cranberry juice would give the dish kind of a funny hue! So far I’ve only tried apple juice, but do let me know if you dare try anything else.
Bill says
Excellent recipe. Additional tip, especially for busy mornings: Let oatmeal cool sufficiently to put single servings in Ziploc bags. Freeze. To reheat, put frozen oatmeal in microwaveable bowl, cover and reheat on high for one minute. Flip and reheat for another minute.
Renae says
So delicious and easy. Tastes like apple pie!!! I will definitely be putting this one in the rotation. I personally dumped everything in together and stirred it up. Came out great!
Nora says
I’m so glad, Renae!