Overnight Apple-Cinnamon Oatmeal

"A super-simple way to get a hearty breakfast on the table without any work! This recipe was inspired by an overnight maple and brown sugar oatmeal on MelsKitchenCafe.com (http://www.melskitchencafe.com). Make sure to use steel-cut oats, otherwise you'll end up with a pot of gummy paste."
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by Mandy at Food.com photo by Mandy at Food.com
photo by The Food Gays photo by The Food Gays
photo by 383emc photo by 383emc
Ready In:
7hrs 5mins




  • Coat the inside of a 4-5 quart slow cooker with cooking spray.
  • Combine all the ingredients in the slow cooker and stir. I find it helpful to mix the brown sugar with the cinnamon; the cinnamon gets better incorporated and doesn't separate from the mix as much.
  • Cook for 7-8 hours on low.
  • Stir thoroughly before serving with a rubber spatula or wooden spoon.
  • Serve immediately.
  • Refrigerate leftovers; reheat with a splash of milk.
  • *This recipe is easily cut in half for smaller slow-cookers. A time of 4 hours is optimal.

Questions & Replies

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  1. Connie C.
    Do you know how to modify this recipe to use the Instant Pot? (Make Ahead Apple-Cinnamon Oatmeal) Thank you! Connie


  1. R Register
    This was sooo good! I only used 2 cups apple juice and the rest water for liquid. I also added a shake or two of ground cloves and nutmeg, chopped apples, raisins and a tablespoon of butter.
  2. 383emc
    Although I did not have apple cider and substituted water, this turned out great! I added one chopped apple and some pecans last night, then added honey and cream this morning. Wonderful having breakfast ready for you!


<p>I grew up in the kitchen...not necessarily cooking, but foraging in the pantry and fridge for fun things to eat! I've always been fascinated by food--talking about it, connecting with people through it, and reading up on it (I can read restaurant menus and cookbooks for days). Fast forward to today, and I'm now an online editor for Food.com and the Cooking Channel. I love being part of the discussion--and the network--of food enthusiasts and home cooks. I continually take inspiration from the online world into my own space, as I seek big-impact recipes that'll work with my small space, budget and amount of time.</p>
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