I put the ingredients for the apple cinnamon oatmeal together and started the slow cooker around 10PM, went to bed and upon waking up at 6AM, our house smelled like baked apples and my oats were perfectly cooked and waiting for me to dig in — quite a lovely circumstance to wake up to if you ask me. The only thing I needed to whip up was a pot of coffee.
These apple cinnamon steel cut oats are oh so creamy and I love the chunks of cooked apples and warm cinnamon spiciness. The recipe makes four servings of oatmeal so you can share with others (this would be great for a holiday brunch) or use it as a meal prep recipe and save the leftover oatmeal for a quick breakfast throughout the week — just let the leftover oatmeal cool and place in the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave. Just add a little water or milk when reheating if it’s too thick.
The best part? I’ve tested this apple cinnamon oatmeal recipe in the slow cooker and the Instant Pot so I’m giving instructions for both within the recipe! I note this in the recipe, but the big difference between cooking the apple cinnamon oatmeal in the slow cooker and the Instant Pot is the amount of liquid. For the slow cooker you need 4 cups of liquid and for the Instant Pot you only need 2 cups. It can be water or almond milk, whichever you prefer. Almond milk will make for creamier oatmeal.
As always, if you try this apple cinnamon oatmeal recipe please be sure to leave a comment letting me know how it turned out. Your feedback is so helpful for the EBF team and other readers!
1 Tablespoon maple syrup + 5 drops of liquid stevia (or other sweetener of choice)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
toppings: chopped nuts, nut butter, extra maple syrup, coconut sugar
For the slow cooker: Coat slow cooker with cooking spray, butter or coconut oil. Add all the ingredients besides the toppings into slow cooker and mix well. Cook on low for 6-8 hours. Place in a bowl to serve and sprinkle on toppings of choice.
For the Instant Pot: Add all ingredients except almond milk and toppings into your Instant Pot. Cover with the lid and turn the vent to “sealing.” Press the manual button and set time to 4 minutes on high pressure. The Instant Pot will automatically start. Once done cooking, allow the pressure to naturally release. Once all the pressure has released carefully remove the lid and stir the oatmeal and serve.
For leftovers: Let the oatmeal cool and place in a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed.
The big difference between cooking the apple cinnamon oatmeal in the slow cooker and the Instant Pot is the amount of liquid. For the slow cooker you need 4 cups of liquid and for the Instant Pot you only need 2 cups. It can be water or almond milk, whichever you prefer. Almond milk will make for creamier oatmeal.
Serving Size:1/4 of recipe without toppings
Keywords: apple cinnamon oatmeal, slow cooker apple cinnamon oatmeal, Instant Pot apple cinnamon oatmeal