Recipe: Overnight Crock Pot Oatmeal

Photo by Abby Ladybug

Photo by Abby Ladybug

Cold winter mornings are the worst.  Knowing that I have to crawl out of my nice warm bed into the cold air, stumble down the stairs and get the kiddos ready for school. . . Sometimes I just wish there were a nice, hot breakfast waiting for me at the bottom of the stairs.

Well, with Overnight Crock Pot Oatmeal there is! With this recipe there will be plenty of oatmeal to feed 4-6 adults.  Don’t need to feed that many? Just toss it in the fridge and reheat the next day.

Oatmeal is a frugal person’s friend.  Oats can be purchased inexpensively at most stores-and if you have the option of a bulk food/healthfood store you can pay even less.  Oatmeal is also an extremely healthy & filling breakfast.  It is naturally high in fiber and low in fat.

*****NOTE: People have been experiencing difficulty with this recipe-coming out way too soupy & mushy.  I did a huge experiment, with help from readers, to try to figure it out.  Please check the info out before you cook.*****

Overnight Crockpot Oatmeal

1 cup steel cut or regular oats (NOT Quick Oats!)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1  TBS butter
1/2  tsp vanilla extract
1 tsp cinnamon

Combine all in crockpot and cook on low for 8hrs.  Serve with milk & cinnamon sugar.


Add up to 1 C raisins/dried fruit before cooking.
Add 1 chopped fresh apple before cooking.
Top with fresh fruit (in season) or canned fruit (drained).
Add a pat of butter or a dollop of jam/preserves.
Drizzle with honey.

Related Posts Plugin for WordPress, Blogger...


  1. Rhonda says

    I actually cook my overnight steel cut oats on the warm setting and it works perfectly. Low is too high with my crockpot.

  2. Gina says

    I tried this last night on my low setting but it was all burnt when I looked at it this morning. I will try this again on the warm setting. Dangit.

  3. Car says

    I followed the original recipe with steel cut oats and ended up with oatmeal soup. :-/
    Should I have left the lid off while it cooked?

  4. jason says

    I’m curious why after conducting your experiment that you haven’t updated the recipe on this page. Clearly 1 cup of regular oats is not sufficient, yet the recipe above still calls for 1 cup of regular oats.

    That first line should read:
    “1 cup steel cut or 2 cups of regular oats (NOT Quick Oats!)”

    It’s not really clear that the real recipe for those using regular oats is hidden behind a link.

  5. Debbie says

    I make a pot of this every weekend but, I only put in 3 cups of liquid, 1 1/2 cups of water and the same of almond milk, I also put chopped up apples, cook on low for eight hours, I put into little cups and my breakfast if ready to grab, I also eat it cold with greek yogurt on top, it is good that way just like apple cobbler

  6. Ginny says

    I’m carefully monitoring all my calories, so I’m trying to figure out how many calories per serving are in this recipe. About how many servings are in this recipe do you think?
    Thanks for your help!

  7. Annalena says

    I love this recipe! I mix walnut and slice a banana into each serving and it tastes like banana bread! I was wondering what size crock pot do you use for this recipe?

  8. Keisha says

    I cooked my 1st batch exactly how the recipe was written (I substituted almond milk) and it was delicious! I’m doubling it today so that I have enough for the rest of the week. I also added chia & flax to my individual servings!!! Thank you <3

  9. Linsey says

    Made this two nights ago and it turned out delicious. Followed the recipe exactly. My (newer, crappy) crockpot only had a low and high setting, so I went with the low, even though many recommended the Warm setting. Next time I make this, I will add in another 1/2 cup of the steel cut oats. I had some burn on the bottom edges of the pot and I think they would have helped the consistency.

    Anyways, I’m enjoying it right now. Thanks for the recipe!

  10. Veronica says

    I have a new 2qt slow cooker I recently bought. I’ve used it to cook steel cut oats on low overnight but after 6-7 hours it’s cooked perfect but some of it is stuck to the sides and bottom, with very little burnt.(I spray the inside non-stick spray) . Do you think it’ll be safe to cook it on the warm setting? Has any one tried it with success?

    • says

      Personally I am comfortable with the “warm” setting and have had several readers state it worked for them. However, you may want to do a test by putting water in your pot, turning it on to “warm” and letting it sit for several hours, then checking the temperature to see if it is maintained at a high enough level for your personal safety tolerance.

  11. Breda says

    Well I went with 4 cups oatmeal and 1cup milk and 8 cups water, 2 tablespoons butter , a little vanilla and cinnamon and a small amount of brown sugar. I set it for 8 hours on simmer, I hope it is not too watery now:(

  12. Breda says

    Well it is now am eating time and the oatmeal smells and looks so creamy, cannot wait for my husband to get up and try it as this will be true test:)

  13. Jenn @ Frugal Upstate says

    Yay! I’m glad it worked out for you. I tell you, no other recipe on the planet has given me as varied results as this one.

  14. Alex says

    Get a good thermometer.

    Different crock pots have different temps. Seriously, there can be a big variance between brands and even years…..olders ones seem to be a lot more consistant, but some of the really new CHEAP ones run pretty hot.

    I am willing to bet money if you were to get ten people on here to participate by making the exact recipe and checking the temp after cooking you would find the unhappy results have higher temps.

  15. Jenn @ Frugal Upstate says

    Alex-I think you are right! It’s funny though, most crock pot recipes come out fine, regardless of the variations, but this oatmeal is a little more sensitive.

  16. Sarah says

    Newer crock pots cook hotter than the old ones from the 70s and 80s for safety reasons. If you are cooking meat the old one’s keep it at an unsafe temperature for too long. That being said, I may start scanning the thrift stores for an old one just for oatmeal.

  17. says

    Sarah-I appreciate your point. Everyone should realize that there is a risk involved and then make an informed choice about what is right for their family! That being said-I think your compromise of looking for an older pot just for your oatmeal is a good one!


  1. […] Slow cooker oatmeal. I love this. Husband loves this.Unfortunately DD will eat only when covered in high fructose based caramel sauce and DS would rather go to school hungry. He’d be better off with an Otis Spunkmeyer muffin. Luckily, the copious leftovers make a good muffin ingredient. Unfortunately, cleaning our big heavy slow cooker is a PITA. I am keeping an eye out for a smaller one at the local thrift shops. Leftover pancakes spread with peanut butter – good for on the run days, but only works if you had an organized day earlier in the week and stood over the range making too many pancakes in eat in one sitting. Bonus points if you sneak in nuts, spent grains, flax seeds, blueberries or other healthy treasures. Also, it is not actually cheap if you put syrup on the pancakes on day one (since it must be REAL maple $yrup!). […]

  2. […] Overnight crockpot oatmeal – this came out very mushy and thin. It had great flavor. We added more oats in the morning and let it sit for 30 more minutes, then it was great. Krispy date balls – these are great and easy cookies! I prefer less cardamom than the recipe calls for. And roll in coconut while still warm so it sticks better. I guess that’s all the recipes I have links for. I also made puppy chow, queso, caramel corn, sugar peanuts, candy cane bread, chocolate butterscotch fondue, and various other things. It looks to be a fairly quiet rest of the week. What are you having? Happy eating! Share this:Like this:LikeBe the first to like this. […]

Leave a Reply

Your email address will not be published. Required fields are marked *