These Crockpot™ Slow Cooker Baked Oats are an easy way to get breakfast on the table quickly in the morning. Made overnight, my version of this viral TikTok baked oatmeal recipe features juicy peaches. Feel free to swap in any other in-season fruit (or even chocolate chips!).
I love that TikTok brought baked oatmeal back in style. There are so many variations you can make, many of them mimicking desserts. Add a spoonful of cocoa powder for a molten chocolate cake version. Add peanut butter to the batter and a few chocolate chips for a peanut butter cup vibe. I personally love the natural sweetness of cooked-down-until-jammy stone fruit, like peaches, nectarines, apricots or cherries. Instead of baking or microwaving, I slow cook the oats overnight (which saves me from morning effort and/or turning on the oven).
I make oats in slow cooker fairly often (have you tried my Carrot Cake Slow Cooker Oatmeal or my Slow Cooker Pumpkin Spice Oatmeal?). Having a warm, creamy and comforting breakfast ready for me before my coffee is even brewed is one of the things I love about this recipe.
I made this recipe in partnership with Crockpot™ using my Crockpot™ 3-QT Manual Slow Cooker.
Hopping on the TikTok trend, I pureed the ingredients in the blender. The final texture is like a soft muffin instead of porridge. It’s a fun way to mix up your oatmeal routine. Trick yourself into thinking you’re eating cake for breakfast when it’s *actually* just your typical oatmeal with the addition of egg (yay, protein boost!).
Slow Cooker Baked Oats Ingredients:
- Old-fashioned oats: I like them because they are lower glycemic index than quick or instant oats, and keeps you satisfied for longer. You can use steel cut oatmeal, Irish oats or whole oat groats for this, too. However, only use those types of oats if you have a high-powered blender (or else they will remain gritty).
- Bananas: in this recipe, the bananas sweeten and add moisture
- Eggs: the eggs bind the baked oats together, provide some leavening, and also add protein
- Oil: a bit of fat adds moisture and tenderness to the recipe. This makes the recipe more forgiving to a range in cooking time (baked oats recipes without oil will be pretty dry if cooked too long). Any fat would work such as coconut oil.
- Maple Syrup: a little extra sweetness is nice. Feel to swap in applesauce (or a similar sweetener like honey or brown sugar)
- Baking Powder: this makes the baked oats rise like a cake, for a final texture that’s fluffy
- Cinnamon and Salt: add flavour (you could skip the cinnamon but don’t skip the salt). You could also add a splash of vanilla extract if you like, and/or a pinch of nutmeg.
- Fruit: I topped my batter with sliced peach, but you could add 1/2 cup of berries (blueberries, raspberries or blackberries work well), slices of banana, a handful of nuts (walnuts or pecans are great), thinly sliced apple, and/or seeds (like flaxseed or sunflower seeds).
How to Serve, Store and Take Baked Oatmeal To Go
Serve baked oats warm with a splash of milk to taste (or make it dairy-free with a milk alternative). I also love it with a spoonful of thick greek yogurt on top and a little drizzle of maple syrup. Additional fresh fruit would provide a flavour and fibre boost, too. For even heartier oats, feel free to add in chia seeds, flax seeds and other seeds of your choice.
If you want to make this recipe in the daytime instead of overnight, 4 hours slow cooked on low will likely be enough (just check to make sure internal temperature reaches 160ºF for egg safety).
The finished baked oats can be left at room temperature overnight.
If you want to take breakfast to go, grab a Crockpot™ Lunch Crock and rewarm them just before you want to dig in. The 20-oz container is the perfect size, it has a detachable power cord for easy storage, and the parts that touch the food are dishwasher-safe. You can easily heat and heat meals while you’re away from home.
If you have any baked oats leftover after one day, store them covered in the refrigerator right in the slow cooker stoneware bowl (which is also microwave safe, minus the lid).
How to Make This Overnight Crockpot Baked Oatmeal:
Making this recipe is so simple. It involves just three simple steps and you don’t even have to stir:
- Combine all batter ingredients in a blender and blend until smooth.
- Pour the batter into the Crockpot™Slow Cooker and top with fruit or other toppings.
- Cook on low overnight and enjoy in the morning.
To make cleanup a breeze, fit a sheet of parchment paper into the bowl of the slow cooker. Then, you can just lift the baked oats out and there’s no mess to speak of.
Other Oatmeal Recipes
Overnight Crockpot Slow Cooker Baked Oats
- 1½ cup rolled oats
- 3 ripe or overripe bananas medium-large size
- ¼ cup oil
- 3 large eggs
- 3 tbsp maple syrup
- 1½ tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon
- 1 sliced peach or 1/2 cup other topping(s of choice)
- Combine the oats, bananas, oil, eggs, maple syrup, baking powder, salt and cinnamon in a blender and blend for one minute until smooth.
- Spray the Crockpot™ 3-QT Manual Slow Cooker bowl with nonstick cooking spray (or fit with a sheet of parchment paper) and pour in the batter. Arrange the fruit over top of the batter and cook on low for 6-8 hours. Serve warm.