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If you love baked oatmeal but don’t want to turn on the oven, this Slow Cooker Baked Oatmeal is a wonderful alternative.
Made with pantry staples like oats, eggs, cinnamon, and milk, it cooks gently in the slow cooker until warm, tender, and lightly golden around the edges. The texture is somewhere between a bowl of oatmeal and a soft oatmeal muffin—comforting, hearty, and perfect for busy mornings.
I like to make a batch on the weekend, slice it into portions, and enjoy it throughout the week. It’s delicious on its own or topped with fresh fruit, a spoonful of yogurt, or a drizzle of maple syrup.
Why You’ll Love This Recipe
- Easy make-ahead breakfast
- Hands-off slow cooker cooking
- Great for meal prep
- Easy to customize with your favorite fruit and nuts
- Freezes well
- Family friendly
Ingredients & Notes
- Oil – Adds moisture and tenderness.
- Unsweetened applesauce – Replaces some of the oil while keeping the oatmeal moist.
- Brown sugar – Adds just enough sweetness. You can reduce the amount or substitute your preferred sweetener.
- Ground cinnamon – Adds warm, cozy flavor.
- Salt – Balances the sweetness.
- Eggs – Help bind everything together.
- Milk – I often use vanilla almond or coconut milk, but skim, low-fat, or dairy-free milk all work well.
- Rolled oats – Old-fashioned oats provide the best texture, though quick oats can also be used.
- Baking powder – Gives the baked oatmeal a lighter texture.
How to Make Slow Cooker Baked Oatmeal
Ideal slow cooker size: 2- to 3-Quart.
- Prepare the slow cooker. Coat your slow cooker with nonstick cooking spray.
- Combine wet ingredients. In a large bowl whisk together the oil, applesauce, brown sugar, cinnamon, salt, and eggs until well blended and creamy. Whisk in the milk.
- Stir in dry ingredients. Add the oats and baking powder and stir until well mixed.
- Transfer to slow cooker. Pour into your greased slow cooker.
- Cook. Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.)
- Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.
Recipe Tips
- Coat the slow cooker well with nonstick spray.
- Cooking times vary, so begin checking around the 3-hour mark.
- Let the baked oatmeal rest for 15–30 minutes before slicing for cleaner portions.
- Every slow cooker cooks a little differently, so don’t be surprised if yours finishes sooner or later than mine.
Variations
One of my favorite things about this recipe is how easy it is to customize. Try stirring in:
- Chopped apples
- Blueberries or mixed berries
- Peaches
- Bananas
- Raisins or dried cranberries
- Chopped pecans or walnuts
- Chocolate chips for an occasional treat
Storage & Freezing
Store leftovers covered in the refrigerator for up to 5 days.
Individual portions reheat beautifully in the microwave (affiliate link), making this an excellent meal-prep breakfast.
You can also freeze individual squares for up to 3 months. Thaw overnight in the refrigerator or microwave (affiliate link) until warmed through.
If you’ve made this Slow Cooker Baked Oatmeal, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
How Many Calories and WW Points?
According to my calculations each serving has 268 calories and 9 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
You can also lower the Points by decreasing the sugar, or using a low-calorie sweetener substitute.
Slow Cooker Baked Oatmeal
Equipment
Ingredients
- 1/4 cup oil
- 1/4 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 large eggs
- 1-1/2 cups skim milk (I used vanilla coconut milk beverage)
- 3 cups uncooked oatmeal (rolled or quick oats)
- 2 teaspoons baking powder
Instructions
- Ideal slow cooker size: 2- to 3-Quart.
- Coat your slow cooker with nonstick cooking spray.
- In a large bowl whisk together the oil, applesauce, brown sugar, cinnamon, salt, and eggs until well blended and creamy. Whisk in the milk.
- Add the oats and baking powder and stir until well mixed.
- Pour into your greased slow cooker.
- Cover and cook on LOW for 3 to 5 hours, until the edges are golden brown and the center is set. (Mine was done in 4 hours.)
- Serve hot or let it stand in the slow cooker for up to an hour and then cut it into pieces for serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Possible additions to your crock pot baked oatmeal:
- 1 cup chopped fresh apple
- 1 cup frozen berries
- 1 cup chopped fresh or frozen peaches
- 1 cup chopped banana
- 3/4 cup dried fruit (raisins, cranberries, dates, figs, apricots, etc)
- 1/2 cup chopped nuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Pellman Good.
Hi Martha!
Just made this recipe but I tweaked it a little and was able to reduce the points to 3.5 per serving. I made the servings a little bigger so only 6 servings for me but if you can get 8 servings then the points would be even less!! I used Swerve Brown sugar substitute (0 pts) and Premier Vanilla Shake (3pts) instead of skim milk. I also added frozen blueberries. It was very yummy!!
Hi Catie, your tweaks sound really yummy! Thanks for taking the time to share 🙂 ~Martha