I’ve perfected a Slow Cooker Oatmeal that blends creamy oats with bananas, berries, a touch of brown sugar and spices and can be ready in just one hour.

Jump to Recipe

I didnt expect a breakfast to get my kids out of bed, but this Slow Cooker Oatmeal did. I love how old fashioned rolled oats soak up flavor and the bananas turn silky and sweet, making every spoonful feel a little indulgent without being over the top.

The texture is creamy but still has a bit of chew, so every bite keeps you guessing if you should add more or just savor it. I save it for lazy mornings, though truth is I reach for it any time I want something simple that tastes like I fussed over it.

Why I Like this Recipe

– Its so cozy and warm, like breakfast that actually hugs you, makes me wanna curl up and never leave the table.
– Super low effort, I can start it and go do other stuff, which is a total lifesaver on hectic mornings.
– Feeds a bunch without costing much, so I can make it for the whole family and still have leftovers.
– The textures keep it interesting, creamy but with little bits of crunch and pop so every bite feels different.

Ingredients

Print Recipe (No Advertisments)

Old fashioned rolled oats, rich in soluble fiber, filling, stabilizes blood sugar levels.
Milk, adds protein and calcium, its a creamy base that boosts calories and richness.
Bananas, natural sweetness and potassium, soft texture that blends into the oats.
Mixed berries, tart and sweet, high in antioxidants and vitamin C, adds brightness.
Pecans, provide crunch and healthy fats, boost flavor with nutty, buttery notes.
Brown sugar, adds caramel like sweetness, small amount elevates overall flavor nicely.
Cinnamon, warm spice, low calories, helps make the oatmeal taste cozy and aromatic.
Vanilla extract, subtle sweet aroma rounds flavors and makes the dish feel dessert like.

Ingredient Quantities

3 cups old fashioned rolled oats

6 cups milk (or 4 cups milk + 2 cups water if you prefer)

1/3 cup packed light brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

2 ripe bananas, sliced

2 cups mixed berries, fresh or frozen

3/4 cup chopped pecans

2 tablespoons unsalted butter, cut into small pieces (optional)

Maple syrup or extra brown sugar for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Lightly grease your slow cooker or line it with a slow cooker liner to prevent sticking, then add 3 cups old fashioned rolled oats, 6 cups milk (or 4 cups milk + 2 cups water if you prefer), 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt; give it a quick stir to combine.

2. Stir in 2 teaspoons vanilla extract and about half of the sliced bananas (reserve some for topping if you like), then fold in 2 cups mixed berries (fresh or frozen) right on top so they dont all mash into the oats.

3. Chop the 3/4 cup pecans and stir most of them into the mixture but save a handful for sprinkling on top at the end so you still get some crunch.

4. Dot the top with the 2 tablespoons unsalted butter if using, this makes the oats richer and creamier, totally optional though.

5. Cover and cook on HIGH for 1 hour for that quick version, or on LOW for 2 to 3 hours if you want to set it and forget it; every cooker runs a bit different so check at about 45 minutes on HIGH to make sure it’s not sticking.

6. About halfway through or when you check, give the pot a gentle stir with a silicone spatula to help it cook evenly and prevent scorching around the edges.

7. When the oats are creamy and thick and the berries are softened, taste and adjust sweetness with a little more brown sugar if needed, or add a splash more milk if it’s too thick.

8. Let the oatmeal sit for 5 minutes off the heat to thicken slightly, then top with the reserved banana slices, the remaining pecans, and a drizzle of maple syrup or a sprinkle of extra brown sugar to serve.

Equipment Needed

1. Slow cooker or crockpot large enough for about 6 cups liquid
2. Slow cooker liner or a spray for greasing (optional, but makes cleanup way easier)
3. Measuring cups for oats and liquids
4. Measuring spoons for cinnamon, salt, vanilla
5. Silicone spatula for gentle stirring and scraping the sides
6. Chef knife and cutting board for slicing bananas and chopping pecans
7. Small bowl to hold chopped pecans or reserved banana slices
8. Serving spoon or ladle and bowls for serving, plus a maple syrup jar if you like drizzle on top

FAQ

Q: How long do I cook this in a slow cooker and what setting should I use? A: Cook on LOW for about 3 to 4 hours, check at 3 hours so it doesn't overcook. You can do HIGH for 1.5 to 2 hours but keep an eye on it, slow cookers vary and oats can turn mushy fast.

Q: Can I use frozen berries or different milk? A: Yes, frozen berries work great, they'll thaw into the oatmeal and make it jammy. Any milk works – dairy, almond, oat or soy – but full fat or whole milk makes it creamier. If you use non-dairy, the texture might be slightly thinner so add a little less water.

Q: When do I add the bananas and pecans so they stay tasty? A: For banana slices that still look like bananas add them in the last 20 to 30 minutes. If you want banana flavor throughout, mash them and stir them in at the start. Toast pecans ahead of time for more flavor, or stir them in at the end so they stay crunchy.

Q: My slow cooker bubbles up and makes a mess, how do I stop that? A: Use a larger cooker than you think you need and leave 1 to 2 inches of headroom. Cook on LOW not HIGH, and resist stirring too much while it's cooking. If it still bubbles, reduce heat or cook a bit shorter.

Q: How do I store and reheat leftovers? A: Cool, cover and refrigerate up to 4 to 5 days. Reheat gently on the stove or microwave with a splash of milk or water to loosen it up, stir well, and heat until warm.

Q: Can I change the sweetener or make it less sweet? A: Absolutely, cut the brown sugar or swap for maple syrup, honey or a sugar substitute. Start with less, taste at the end and add more if you want it sweeter.

Slow Cooker Oatmeal With Berries, Bananas, And Pecans Recipe Substitutions and Variations

Milk – Use unsweetened almond, soy or oat milk 1:1. If you use sweetened plant milk, cut back a bit on the brown sugar because itll add extra sweetness. For a creamier bowl try canned coconut milk but use slightly less liquid.
Old fashioned rolled oats – Swap for quick oats for a softer, faster result (reduce cooking time), or use steel cut oats for nuttier texture but add more liquid and cook longer in the slow cooker.
Light brown sugar – Replace with maple syrup or honey (start with 3 tablespoons then taste), or use coconut sugar 1:1 for a less sweet, slightly caramel note. If using liquid sweeteners, you might want a little less milk.
Pecans – Substitute chopped walnuts or sliced almonds, or use roasted sunflower seeds for a nut free option; toast them first for extra flavor.

Pro Tips

Tip 1: Use frozen berries straight from the freezer, dont thaw them first or the juices will turn everything purple and mushy. Drop them on top so they stay more intact, and if you want even less bleeding add them in the last 30 to 45 minutes of cooking on low, theyll soften but wont paint the whole pot.

Tip 2: For extra creaminess stir in a few tablespoons of full fat milk, heavy cream, or plain Greek yogurt off the heat. It makes the texture silkier without adding more cooking time, and you can adjust sweetness after that so you dont overdo the sugar.

Tip 3: Toast the pecans quick in a dry skillet with a pinch of salt and a tiny sprinkle of sugar, it wakes up the flavor and keeps them crunchy on top. Save some raw or toasted nuts to add after cooking, toasted ones get soggy if mixed in too early.

Tip 4: Banana trick for freshness and texture: reserve most of the slices for topping because they brown fast, or toss the slices with a little lemon juice so they stay brighter. For a fancier finish caramelize a few slices in butter and brown sugar right before serving, theyre amazing on warm oats.