Slow Cooker Oatmeal 3 Ways

Slow Cooker Oatmeal Recipe - Here's how to make slow cooker oatmeal with old fashioned oats and 3 delicious variations: apple crisp, peanut butter banana, berry crunch
This post is sponsored by The Quaker Oats Company, but all opinions are my own.

One thing I’ve noticed over the past few years is that I have a habit of putting on a few pounds in the fall. Can you relate? Often, these are pounds I’ve slowly worked to lose throughout the spring and summer, when it’s a little easier to eat fresher, lighter meals. I’m also more aware of my body during the warmer months, when I’m wearing less clothing which makes it easier to make healthier choices. This year I had added motivation to eat well and move more—Daniel and I are getting married later this month! But even when I’m on the healthiest of health streaks, I always seem to lose some of that healthy mojo somewhere around October.

This year I’d like to avoid the frustrating gain-lose cycle by heading into the fall a little more prepared—with some daily positive self-talk and a few tasty recipes!

Slow Cooker Oatmeal Recipe - Here's how to make slow cooker oatmeal with old fashioned oats and 3 delicious variations: apple crisp, peanut butter banana, berry crunch

And it’s not impossible with the right ingredients—using fruit for natural sweetness, nuts and nut butters for richness, cinnamon for spice and warmth, and, of course, Quaker Old Fashioned Oats, which are 100% whole grain, naturally low in fat and are a good source of thiamin, phosphorous, and magnesium.

Slow Cooker Oatmeal Recipe - Here's how to make slow cooker oatmeal with old fashioned oats and 3 delicious variations: apple crisp, peanut butter banana, berry crunch

Now, if you’ve read my cookbook you know that I love oatmeal and have a long, long history with it. Oats are a uniquely powerful super grain and possess more possibilities than people think! I love the versatility of oats and use them in sweet and savory recipes, for meals, snacks, and sweets. The only part of my relationship with oatmeal that’s been the least bit challenging though is the whole me having to make it part. Sometimes it feels easier to use the instant kind but I’ve recently discovered an even better solution: slow cooker oatmeal. This way, I can make multiple servings (yay for meal prep!), and I’m saved from scrubbing a pot in the morning.

The basic recipe for my slow cooker oatmeal is made only with Quaker Old Fashioned Oats, almond milk, water, cinnamon, and vanilla extract. On its own, it’s creamy, thick, and filling. But depending on my mood and what I have on hand, I like to build on that basic recipe and make one of 3 delicious variations.

How to Make Slow Cooker Oatmeal 3 Ways

Slow Cooker Oatmeal 3 Ways!

Apple Crisp (slow cooked with chopped apple, more cinnamon, a pinch of nutmeg, and topped with granola)

Slow Cooker Banana Oatmeal with Peanut Butter and Coconut

Peanut Butter Banana—cooked with extra-ripe bananas and topped with melty peanut butter and coconut flakes

Slow Cooker Oatmeal with Berries, Almonds, and Maple Syrup

Berry Crunch—stir in frozen or fresh berries just before serving and top with chopped almonds, pecans, and a drizzle of maple syrup.

Each one manages to fill me up and provide me with plenty of nutrients. Try any of these 3 easy, and delicious, breakfasts and let me know which your favorite is!

Slow Cooker Oatmeal 3 Ways

Slow Cooker Oatmeal 3 Ways

Makes: Serves 6

Slow Cooker Oatmeal 3 Ways


  • 3 cups Quaker Old Fashioned Oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 cups unsweetened almond milk
  • 3 ½ cups water
  • 1 teaspoon vanilla extract


  1. Thoroughly spray the inside of a 4- or 6-quart slow cooker with non-stick cooking spray (do not forget this step!). Combine the oats, cinnamon, salt, almond milk, and water; stir. Cover and cook on high for 4 hours or on low for up to 8 hours.
  2. Variation 1: Apple Crisp
  3. Add 2 peeled, cored, and chopped apples to the oats and liquid before slow cooking, along with an additional ½ teaspoon cinnamon and a pinch of nutmeg.
  4. To serve: Top 1 cup apple cinnamon oatmeal with 1 teaspoon brown sugar and 2 tablespoons of your favorite granola.
  5. Variation 2: Peanut Butter Banana
  6. Add 2 medium peeled and chopped bananas to the oats and liquid before slow cooking.
  7. To serve: Top 1 cup banana oatmeal with 1 tablespoon all-natural peanut butter and 2 teaspoons unsweetened coconut flakes.
  8. Variation 3: Berry Crunch
  9. Ten minutes before serving the oatmeal, stir in 1 ½ cups frozen berries (raspberries, blueberries, strawberries, blackberries)—just enough time for the berries to warm through.
  10. To serve: Top 1 cup berry oatmeal with 1 tablespoon sliced almonds, 1 tablespoon chopped pecans, and 2 teaspoons maple syrup.



8 thoughts on “Slow Cooker Oatmeal 3 Ways

  1. Cindy

    These recipes look wonderful although using Quaker Oats is not the healthy way to go, if that is what the goal is here. Quaker Oats are GMO which means they have been genetically modified and drenched with Round Up (glyphosates) from the beginning of their growth cycle up until 2 weeks before they oats are harvested. This means you are eating what the oats have been fed – poison. These recipes will be able to work just as well if not better if you buy Organic Oats – all organic products are GMO free. I was very disappointed when I called Quaker Oats to ask them if their oats were GMO and if the other products they make such as the trail mix bars, the instant oatmeal and just about all of their other products contained GMO ingredients and they told me that they would not reveal that information – Those companies who will not allow consumers know what kind of ingredients they use in their processed foods 99.9% of the time are using GMO’s – The first priority of Quaker Oats is one thing for sure and that is NOT our health, it is all about $$$

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  3. Rose Aquila

    Where did your marshmallow fluff/peanut butter oatmeal recipe go? I had it years ago and can’t find it on your site anymore.

  4. Mallory

    Any tips for how to store this, if eating for a few days? I tried this recipe this weekend and then let mine cool down and put it in the fridge and it became inedible.



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