Overnight Slow Cooker Maple Oatmeal with Berries and Nuts
Gloria Morgan
Maple Oatmeal
Hands-off creamy overnight oatmeal from your slow cooker—ready for a warm breakfast with berries and nuts.
Nutrition (per serving)
This slow cooker maple oatmeal is the kind of breakfast that feels like a hug in a bowl. Toss everything in the crock before bed, wake to fragrant, spoonable oats studded with berries and crunchy toasted nuts—no early-morning fuss required. The maple and brown sugar give just the right kind of sweet while vanilla and cinnamon add warmth.
It’s incredibly forgiving: use dairy or a plant milk, swap berries for apples or pears, or add a scoop of protein powder in the morning. I love serving it with extra nuts and a scoop of yogurt for creaminess and texture—perfect for busy mornings or relaxed weekend brunches alike.
Ingredients
- Old-fashioned rolled oats:3 cups
- Whole milk (or milk of choice):4 cups
- Water:1 cup
- Pure maple syrup:1/3 cup
- Light brown sugar:2 tbsp
- Vanilla extract:2 tsp
- Ground cinnamon:1 tsp
- Kosher salt:1/2 tsp
- Mixed berries (fresh or frozen):2 cups
- Toasted chopped pecans:1 cup
- Unsalted butter (optional):2 tbsp
- Greek yogurt (for serving, optional):1 cup
- Ground flaxseed (optional):2 tbsp
Instructions
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Lightly grease the inside of a 6- to 7-quart slow cooker with nonstick spray or a little butter.
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In a large bowl, stir together the rolled oats, milk, water, maple syrup, brown sugar, vanilla, cinnamon, and salt until evenly combined.
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Pour the oat mixture into the slow cooker and gently spread the mixed berries over the top; do not stir them fully in—this gives nice pockets of fruit.
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Cover and cook on LOW for 7 to 8 hours (or up to 9 hours if you prefer a very soft texture). Avoid opening the lid while it cooks.
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In the morning, remove the lid and stir the oatmeal to combine any separated liquid. If it’s thicker than you like, stir in a splash of milk to loosen the texture.
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Stir in the butter, if using, and fold in half of the toasted pecans to give the oats a little crunch throughout.
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Taste and adjust sweetness with more maple syrup or brown sugar if desired. Spoon into bowls and top with remaining pecans and a dollop of Greek yogurt.
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Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of milk on the stove or in the microwave.
Tips & Notes
- Use old-fashioned rolled oats—not instant or steel-cut—for the best overnight slow-cooker texture.
- If you worry about sticking, place a slow-cooker liner in the crock or grease thoroughly before adding ingredients.
- Frozen berries work great and add color; if using very juicy fruit, you may want to reduce the water by 1/4 cup.
- For a dairy-free version, swap in unsweetened almond or oat milk and skip the butter; maple syrup keeps the flavor rich.
