Overnight Apple Cinnamon Crockpot Oatmeal

Is there anything better than a nice warm bowl of oatmeal on a cool fall day? Actually, there is. It’s waking up to the smell of said oatmeal cooking when you wake up. My absolute favorite kind is apple cinnamon. It’s what my husband cooks me when we’re camping and I’ve adapted it for the crockpot at home.

This is a very simple recipe and it doesn’t take long to throw everything into the crockpot at night. I start it right before bed and we all wake up to some yummy hot oatmeal in the morning. This is perfect for those Monday mornings when it’s extra hard to crawl out of bed.

Important: Do not use quick cooking oats for this recipe. Regular Oats, rolled oats and even steal cut oats work great.

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Crockpot Oatmeal with Apples and Cinnamon
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 2 Apples
  • ⅓ cup of sugar
  • 1 tsp cinnamon
  • 2 cups dry oats
  • 2 cups milk
  • 2 cups of water
  1. Peel and chop the apples. Add them to the crockpot. Sprinkle the apples with the sugar and cinnamon. Pour the dry oats over everything, then add the milk and water. Cook overnight on low. The oatmeal will cook in 8 hours.


If you don’t have milk, are vegan, or want to save a few calories, use 4 cups of water instead of milk and water.

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Dairy Free Overnight Oatmeal

After I shared my overnight oatmeal recipe the other day, a close friend of mine asked if I knew how to make this dish dairy-free. Her daughter is lactose intolerant, so using milk and yogurt were out. Since the yogurt helps with the consistency of the finished oatmeal, I had to get a little creative. After some trial and error, here’s what I’ve come up with. This is a very basic recipe. I’ll give you some ideas for add-ons and toppings below.

I went to my local Ace hardware store and got some small mason jars. They hold about 8 ounces of oatmeal making them perfect for single servings of overnight oatmeal.

Dairy Free Overnight Oatmeal
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 4 oz of rolled oats
  • 4 oz of almond milk
  • 1 tbsp of chia seeds
  1. Grab an 8 ounce mason jar and fill it almost half full of rolled oats.
  2. Add the chia seeds and give it a good stir.
  3. Add the almond milk until the jar is almost full.
  4. Close it and sit it in the fridge overnight.
  5. Optional: Sweeten the oatmeal before it goes into the fridge with sugar, honey, stevia or your favorite sweetener. Add some cinnamon as well. Scroll down for more add on and topping ideas.

Mixing It Up

The above is a recipe for very plain oatmeal. I like to add a little stevia and cinnamon to mine and top it with some frozen fruit before I store it in the fridge. When using fresh fruit, I find it works best to add those in the morning.

You can also take the plain oatmeal and add a spoon full of jelly or jam in the morning. Apple butter oatmeal has been a favorite around here.

This morning I had peaches a cream. I made the oatmeal as directed above, but used vanilla almond milk instead of plain. I added a little bit of stevia to sweeten it up and topped it with a few sliced of frozen peaches. By morning the peaches were thawed and the oatmeal was creamy.

You can also stir in some chopped nuts, dried fruits or how about some chocolate chips for the kids. Even peanut butter would be fun.

Several HBHW readers recommended a recipe by Angela from “Oh She Glows”. It’s her easy vegan overnight oatmeal. I like the idea of using banana to give it sweetness and texture. I’ll have to try that in a couple of days when this first batch is gone.

Simple Overnight Oatmeal

We’re getting back into a school routine and I’m looking for simple breakfast dishes I can prepare ahead of time. Overnight oatmeal is perfect for doing just that. I put it together after doing the dinner dishes and stick it in the fridge. I use a covered bowl, but mason jars and other containers work as well. Just make sure you have something to cover it with. By morning there’s yummy oatmeal ready to eat. Just add whatever toppings you and your kids like and a healthy, filling breakfast is served.

Basic Overnight Oatmeal Recipe
Prep time
Total time
Recipe type: Breakfast
Serves: 1
  • ⅓ cup rolled oats
  • ⅓ cup of milk
  • ⅓ cup of plain yogurt
  1. Mix everything in a bowl, cover it and set it in the fridge overnight. Add a little sugar, honey or sweetener the next morning if needed and top with your favorite toppings.


Topping Ideas:

Here are a few of the things we like to add to our oatmeal in the morning. Everyone get’s to add exactly what they like.

  • fresh fruit (like sliced bananas or strawberries)
  • frozen fruit (blueberries work great.)
  • dried fruit (raisins and cranberries are a favorite)
  • nuts and seeds
  • granola for a little extra crunch
  • peanut or almond butter
  • cinnamon
  • a little sugar if needed for extra sweetness
  • jam or jelly

You can also mix things up by using different flavors of yogurt when you’re making the oatmeal.

Raw Oat Smoothie

A natural doctor gave me this recipe. I added a few things.

Raw Oat Smoothie

1/2 c. of raw oats
1 frozen banana
1 cup of milk
1/4 cup of yogurt
1/4-1/2 c. of frozen blueberries

Blend oats, milk, and yogurt for about 2-3 minutes, add banana and blueberries, blend till combined.

Variations- use 1 1/4 of kefir instead of milk and yogurt.

We us a Vita-mixer and this tastes like ice cream, a great breakfast.

Whole Grain Cereal

To make an entire crockpot full of wholesome and filling hot cereal. Choose a variety of different whole grains at your healthfood store. eg pearled barley, brown rice, whole groats, quinoa,buckwheat, etc, .

Spray the inside of your crockpot with Pam and add 8 one third cup portions of the grains you choose. I like 2 of barley to give it a nutty/texture/flavor, etc and so forth, until you add up to 8 portions total. Fill the crockpot to within one inch of the top with boiling water. Cook on high two hrs and on low for two hrs.
This will fill the crockpot with awesome whole food for about 88 cents. Add whatever you would to your hot cereal.

Baked Oatmeal with Sauce

1 cup vegetable oil
2 c. sugar
6 eggs
6 c. instant oats
4 tsp. baking powder
2 tsp. salt
2 c. milk
2 tsp. cinnamon

Grease 9 x 13 pan.
Preheat oven to 350
Mix oil, sugar & eggs till blended. Add all other ingredients.
Bake at 350 for 30-45 minutes (until set)

2c. sugar
2 T. flour
2 tsp. cinnamon
2/3 c. margarine or butter
2 c. boiling water

Mix sugar, flour and cinnamon. Add boiling water, stir in butter till melted.

Serve warm.

Baked Oatmeal with a simple sweet sauce

This makes a cake pan full, so plan to eat the leftovers the next day…unless your family is like ours. Lots of kiddos to eat it up. :-)

A great Sunday morning breakfast!
Bake when you first get up & whip up the sauce when you’re ready. The sauce is like caramel..yummmy

I have had good success using corn starch instead of flour, although if you do that you need to cook the sauce not just pour boiling water over the stuff. I have also reduced the amount of sugar slightly with good success.

Peanut Butter Granola Bars

  • 3 cups of homemade granola
  • 3 tablespoons margarine
  • 1/2 cup peanut butter
  • 2 medium eggs
  • 1 teaspoon vanilla
  • Optional:  1/2 cup raisins, or peanuts, or chocolate chips, or coconut, or sunflower seeds, or chopped apricots, or dates, or whatever strikes your fancy

You may use any recipe for granola that you like. If it already has peanuts and raisins added then you probably won’t want to add more, but you could if you wanted to. The end results wouldn’t be affected that much either way.

In a 2 quart sized saucepan melt the margarine and peanut butter together. Make sure the heat is low and stir it a lot to melt it evenly. Meanwhile crack both eggs into a cereal bowl and beat them up with a fork. When the margarine and peanut butter are completely melted together remove the pan from the heat. Whisk in the eggs. You have to do this quickly so the eggs won’t cook into scrambled eggs and peanut butter mess. The mixture will thicken and emulsify making a nice dough like texture. Beat in the vanilla. Stir in the prepared homemade granola. Add any optional ingredients to suit your taste. Turn the mixture into an oiled 8-inch square pan. Chill the bars in the fridge until hard. Cut into 16 squares. Serve with milk for a good snack, or pack in lunch boxes as a (relatively) healthy treat.

Preacher Cookies


  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup milk
  • 1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
  • Dash salt
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups rolled oats

First take out a nice 2-quart saucepan. In it combine the sugar, cocoa, milk and margarine. Cook and stir the mixture over medium heat until the margarine melts, and the sugar dissolves. Bring the pot to a boil, and reduce the heat slightly. Simmer the mixture for several minutes, until the chocolate forms a soft ball when dropped into a bowl of cold water. This is about 234° on a candy thermometer. Remove the pan from the heat when it reaches the soft ball stage. Add the salt, peanut butter and vanilla. Stir until the peanut butter is dissolved. Finally stir in the oatmeal. The mixture may seem a little runny, but will thicken up as it cools. Drop the mixture from a tablespoon onto a sheet of waxed paper. It should form medium sized cookies. Depending on the size of the cookie, you may end up with as few as 15 or as many as 24.

This is my favorite recipe in the whole wide world. It got it’s name because it could be prepared quickly when a housewife looked out her window and saw the preacher riding up the mountain on his horse. By the time the preacher arrived, the cookies were cooling. I remember family members making them for me as a kid, and I still have people calling me just to request this recipe over the phone. This one recipe could make the reputation of a good cook.


Quick And Easy Preacher Cookies

Oatmeal Raisin Scones

  • 1-1/2 cups flour
  • 1 cup oatmeal
  • 1/3 cup brown sugar
  • 3 teaspoons baking powder (1 tablespoon)
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened (1 stick)
  • 1/2 cup raisins
  • 1/3 cup milk
  • 1 medium egg
  • Sugar for sprinkling (optional)

First soak the raisins in hot tap water in a cereal bowl, to plump them up. This makes them soft and juicy in the scones, instead of hard nasty nuggets that the children pick out with the precision of a brain surgeon. Next, find your best big bowl. In it combine the flour, oatmeal, brown sugar, baking powder and salt. Unwrap the margarine into the bowl with the dry ingredients. Use your hands to mash the mixture together, the same as for biscuits. Don’t over mix. The mixture should be lumpy. Measure the milk in a measuring cup. Crack in the egg and mix well. Dump this milk and egg mixture into the bowl with the flour and oatmeal mixture in it. Mix well, like for biscuits. Make a soft dough. Place the dough on a sheet of waxed paper that has a few spoonfuls of flour scattered about it. Knead the scone dough 8 or 10 times. Do not knead it any more than that, or your scones will be tough. Place the dough on a well-oiled pizza pan, or cookie sheet. Pat the dough into a large circle, about 1/2-inch thick. Cut the dough into 8 or 12 pie shaped wedges. Bake at 400° for about 15 minutes. The scones will be golden brown. If you want to be fancy, you can sprinkle a little sugar on the scones before baking. This gives them a pretty appearance when they come from the oven. Serves 8.

Honey Oatmeal Pie

  • 1 unbaked 9″ pie crust (half of the recipe for Easy Pie Crust)
  • 1/3 cup honey
  • 1/3 cup margarine, melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup dry oatmeal
  • 1/4 teaspoon salt

Prepare half the recipe for Easy Pie Crust, and fit it into a 9″ pie plate. Flute or crimp the edges, and set it aside.

In a medium sized bowl combine the honey, margarine, sugar, and eggs. Beat very well. Add the oatmeal and salt. Mix again. Turn the filling into the prepared pie crust. Bake at 375° for 45 minutes. It should be sort of solid when you give it a good shake on the oven rack. Remove from the oven and allow it to cool some. Serve warm (or rewarmed in the microwave) with ice cream or Whipped Topping.

This is an old fashioned southern recipe that resembles pecan pie, although it is much (MUCH!) cheaper to make. Some cooks add coconut to the recipe along with the oatmeal. Half a cup is enough for this recipe. This amount of filling makes a somewhat shallow pie, so there is plenty of room for the coconut and maybe 1/2 cup of raisins too.

Quick Microwave Oatmeal

I was slow to understand and apply the timesaving which microwaving oatmeal offers an over-burdened mother in the morning. The only time I had microwaved oatmeal was in the mid 1980’s during a home economics course which made more use of the microwave than anyone has ever dreamed of doing since. To my recollection, the microwaved oatmeal was a pasty goop, which spilled over the bowl and exploded into a nasty mess that I ended up cleaning, because my cooking partner was cleverer than I at weaseling out of it was. For years I eschewed microwaved oatmeal because of this one bad experience.

Turns out, I deprived myself of a wonderful time and energy saving method. The key to microwaving oatmeal is to cook it in a larger bowl than you think it needs. For the recipes included in this book, I use a 3-quart glass casserole dish. This gives the oatmeal plenty of room to boil, without tempting it to bathe the inside of the microwave with its hearty goodness.

To begin, combine all of the ingredients called for in the recipe in your large glass bowl or casserole. This includes the water, the oatmeal and all of the various seasonings. Place the bowl in the microwave and cook it on High for about 8 minutes, or until the mixture boils really big and aggressively all over the dish. For old-fashioned oatmeal you want it to continue this rumbling boil for a minute or so. For quick oatmeal, you just need it to boil all the way through to the center of the dish, and then let it sit for a few minutes before serving. Depending on your microwave wattage the cooking time may be more than 8 minutes, or it may be less. Watch the oatmeal the first time you make it, and take note of how much time it takes to cook.

The beauty of this method is that the oatmeal can be left to tend itself. Meanwhile you can run off to find lost socks; scavenge up field trip money; and pack the lunches for hungry heathens hell bent on making the morning rush take as long as possible so they miss the bus and you have to drive them to school. Other hot cereals can also be microwaved. Read the package to find out how, and be sure to use a big enough bowl for the cooking.

Raw Brown Sugar Granola

  • 1/2 cup margarine (1 stick)
  • 1 cup raw brown sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried fruit (optional)
  • 1/2 cup nuts or seeds (optional)

In a large 4 quart saucepan melt the margarine, sugar and water together. Stir it well and let it simmer for a few minutes (2 or 3 minutes should be enough). Add the salt, oatmeal and cinnamon to the big pot. Remove the pot from the stove and stir up the granola. You want to coat the oats with the brown sugar and margarine, so keep stirring until everything is moistened. Put the granola onto a cookie sheet, the kind with sides. Bake it at 375° for 10 minutes. It should be a nice golden brown. Remove the pan from the oven and allow the granola to cool right there in the pan. When it is cool, break it up into small pieces and transfer it to clean coffee can, or other type of canister. Add the nuts and/or dried fruit when you put it into the canister. Serve for breakfast in a bowl with milk or yogurt. Very tasty.

Applesauce Oatmeal

  • 3 cups tap water
  • 1-1/2 cups dry quick cooking oatmeal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup apple juice concentrate
  • 1/4 teaspoon ginger
  • 1 cup applesauce

Bring the water to a boil in a 2-quart saucepan. When it is boiling briskly, gradually stir in the oatmeal. Add the cinnamon, salt, sugar, and ginger. Boil this for a minute or two and remove it from the heat. Cover the oatmeal and allow it to stand for 5 to 10 minutes. This is to thicken everything up to the right consistency. Stir in the applesauce right before serving. Bring it to the table hot and pour on the milk (or cream or soymilk). Especially good on cold winter mornings. Makes 4 servings depending on appetite.

To replace the quick cooking oatmeal with old-fashioned oats use the following directions:
Use 1-1/2 cups old-fashioned oatmeal instead of the quick oats. All of the other measurements remain the same. Cook the mixture on the stove for 5 full minutes. Remove from heat, stir in the applesauce and serve immediately. Old-fashioned oatmeal is actually a little quicker to prepare than quick oats if you add in the standing time. Such is the nature of the modern world.

Peanut Butter Oatmeal Cookies

  • 1/2 cup margarine (1 stick) softened
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/4 cups rolled oats
  • 3/4 cup whole wheat flour

In a large bow combine the softened margarine and peanut butter. I measure the peanut butter by packing it tightly into a metal measuring cup. Then I scrape it out with my fingers. Add the sugar or Sucanat and the egg to the bowl. Mix it up really good until it is smooth, fluffy and glossy. I do this with a wire whisk. You could use a big spoon if you preferred. Add the vanilla and stir it in a little. Add the salt, baking soda, oatmeal, and flour. Stir it all up really well. You need a spoon to stir in the dry ingredients. A whisk just won’t work for this part because the batter is so thick.

Drop the dough by spoonfuls onto an ungreased cookie sheet. These cookies don’t spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour. Bake at 350° for about 12 minutes. This recipe makes about 2 dozen cookies.

Half a cup of chocolate chips may be added to the batter if desired. I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don’t tell anyone. 😉

Five Grain Hot Cereal

  • 1 cup dry oatmeal
  • 1/2 cup quick barley
  • 1/2 cup dry brown rice
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal

You need a blender to make this recipe. Get out your blender. Measure the dry oatmeal into it. Whirl the oatmeal until it is powdery, like flour. Dump the oatmeal into a mixing bowl. Measure the barley into the blender. Process it until powdery. Dump it into the bowl with the oatmeal. Measure the brown rice into the blender. Process it until powdery. The rice will take longer processing than the oatmeal or barley. It will be a tiny bit coarser after blending too, that is alright. When it is as powdery as you can get it, dump it into the bowl with the other grains. Add the whole wheat flour and the cornmeal. Stir the mixture up to combine it thoroughly. Transfer the mixture to a resealable container and label. Store on the pantry shelf. Makes 3 cups

To Cook:

  • 1/3 cup 5 Grain Cereal
  • 1 cup cold tap water
  • Dash Salt
  • 2 tablespoons apple juice concentrate or honey

In a small saucepan combine the cereal and cold water. You use cold water because it prevents lumps. Add the salt and juice concentrate. Bring to a boil over high heat. Reduce the heat to medium low and simmer for about 3 to 5 minutes. Serve with milk. Makes 1 serving.

To make 4 servings: use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup apple juice concentrate.

This is a very healthy and hearty way to start the morning. I like this cereal much better than most other mixed grain cereals I have tried. The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal. If you don’t have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran. I’ve also thought that Rye Flour &/or Ground Flax Seeds might make nice additions. By adding 1/2-cup of each, you would come up with a 7-Grain Hot Cereal. The measurements of cereal to liquid for cooking would remain the same. This cereal is an excellent source of B vitamins and fiber.