Ginger Eats

a sassy red head's guide to fabulous food

Oats Two Ways, Part II: Slow Cooker Apple Cinnamon Oats

Amazing breakfast oats, take 2!

On Tuesday, I shared a recipe for Creamy Stovetop Banana Bread Oats that I looooooove. It is sweet, delicious, comforting, creamy, breakfast-meets-dessert perfection.

Today, I’m sharing my favorite way to make oats in the slow cooker.


I have this amazing little kitchen gadget—a single serving slow cooker!

It’s adorable.


It was a gift from a friend and it’s been great for so many things, but lately especially great for breakfast. I’ve been using it practically daily lately to make my breakfast the night before. I love doing a single serving in it, but I also have a larger slow cooker that I use to make enough for the week. It’s easy to make multiple servings—just double, triple, or quadruple the recipe as you’d like.

The scent of this is amazing—remember those packets of apples & cinnamon oatmeal that you’d mix with water in a bowl and microwave as a kid? This is the exact same sense. Swear! When I do this in my mini slow cooker overnight, I always go take a sniff as soon as I wake up—it smells so comforting and warm and it makes it a teensy bit more pleasant to start the day.


This recipe—both oats recipes I shared this week, actually—is so easy to customize and play around with. I’ve made apple cinnamon oats in a slow cooker and on the stove, and same goes for banana bread oats. I’ve played around with different fruits, nuts, and additions—here are some of my favorite combinations:

  • Stovetop apple cinnamon oats with cranberries—perfect around thanksgiving! In a large saute pan, I melt 2 tablespoons of butter and add the oats, apples, and cranberries. The oats toast and the fruit softens. Once the milk and spices are added, I let everything simmer a little longer to ensure the berries soften enough to eat and aren’t as tart. So perfect for fall!


  • Adding chocolate chips, walnuts, or pecans to banana bread oats=perfection. You could also add a spoonful of peanut butter, or if you’re feeling really indulgent, Nutella. (Remember, this is a judgment free zone. But if you’re making banana bread oats with Nutella, I expect an invite!)


  • Berries are fair game—strawberries, blueberries, or raspberries. You probably won’t need to add honey or maple syrup as a sweetener, especially if your berries are fresh and super sweet. Bonus points if you add chocolate chips to make chocolate covered berry!

And then there are the options for toppings: fresh fruits, dried fruits, nuts, coconut shavings, chocolate…the list goes on. As a kid, my mom used to top our oatmeal with a smiley face created from spoonful’s of jelly.

Whatever it is you choose to add to and top your oats with, I hope you love these recipes for a classic, simple breakfast newly dressed up as much as I do!


Oats Two Ways, Part II: Slow Cooker Apple Cinnamon Oats

Serves 1

  • 1/3 cup dry oats
  • 1 cup milk
  • 1 apple, chopped into bite sized pieces
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Combine all ingredients in a slow cooker and stir well. If using a single serving slow cooker without a setting, letting the oats cook overnight is perfect. If making multiple servings in a slow cooker, cook on low heat for 4-5 hours.






Oats Two Ways, Part I: Creamy Stovetop Banana Bread Oats


Party Mix with White Chocolate & Pumpkin Glaze


  1. Mommacelli

    This sounds so good…I can almost smell it!
    And your photos look great!!

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