Overnight Crockpot Apple Pie Steel-Cut Oats Tips, FAQ & printable recipe

Tips for success

For the best texture, use steel-cut oats and avoid substituting rolled or quick oats, which will become mushy during the long cook.

The slow cooker should be set to low, not high, to allow the oats to cook gently and develop their creamy consistency. If you prefer a thicker porridge, reduce the water by a quarter cup; for a thinner one, add another half cup of liquid.

The maple-candied pecans can be made in advance and stored in an airtight container for up to a week. If you want to add extra crunch, toast the pecans before candying them.

The heavy cream is optional but adds a luxurious finish. For a dairy-free version, use coconut cream or omit the cream entirely.

Variations

• Dairy-Free Version: Use coconut oil or a plant-based butter instead of butter, and replace the heavy cream with coconut cream or a dairy-free milk. The oats will still be creamy and delicious.
• Nut-Free Topping: Omit the maple-candied pecans and top with toasted pumpkin seeds or sunflower seeds for a nut-free crunch. Or simply serve with a sprinkle of cinnamon.
• Extra Spiced: Add a pinch of ground cloves and allspice along with the apple pie spice for a more intense, chai-like flavor. You can also add a cinnamon stick during cooking.
• Apple Butter Swirl: Stir in a few tablespoons of apple butter just before serving for an extra layer of apple flavor. This works especially well if you prefer a sweeter breakfast.

Storage and make-ahead

Fridge

Store leftover oats in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or water to restore creaminess.

Freezer

Freeze the cooked oats in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently with extra liquid.

Reheat

Reheat in the microwave in 30-second intervals, stirring in between, or on the stovetop over medium heat with a splash of milk or water until hot and creamy.

Store leftover oats in an airtight container in the refrigerator for up to 4 days. The oats will thicken as they cool; when reheating, add a splash of milk or water to loosen them to the desired consistency. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally.

This recipe is designed to be made ahead: prepare the oat mixture the night before and cook it overnight.

You can also assemble the dry ingredients (oats, spice, and sugar) in a jar and add the wet ingredients when ready to cook. The cooked oats can be stored in the refrigerator and reheated for up to 4 days.

Serving ideas

Serve the oats hot, straight from the slow cooker, for the most comforting breakfast. Ladle into deep bowls or mug-bowls to keep them warm longer.

Top generously with maple-candied pecans and a drizzle of heavy cream. For extra sweetness, add a sprinkle of brown sugar or a drizzle of maple syrup.

These oats are a complete breakfast on their own, but they also pair well with a side of crispy bacon or a spoonful of Greek yogurt for added protein. The creamy texture and spiced apple flavor make them a fall favorite, perfect for slow weekend mornings or a special holiday breakfast.

Frequently asked questions

Recipe card

Overnight Crockpot Apple Pie Steel-Cut Oats

Prep 10 minCook 7 hTotal 7 h 10 minServes 6

Ingredients

• 2 cups steel-cut oats
• 4 Honeycrisp apples, diced
• 2 cups almond milk
• 2 cups water
• 1/2 cup pure maple syrup
• 2 tsp apple pie spice
• 1 tbsp vanilla bean paste
• 2 tbsp unsalted butter
• 1/2 cup maple-candied pecans
• heavy cream, for serving

Instructions

1. In the slow cooker insert, stir together the steel-cut oats, diced Honeycrisp apples, almond milk, water, maple syrup, apple pie spice, vanilla bean paste, and butter until evenly combined.
2. Place the lid on the slow cooker and set it to LOW. Cook for 7 hours overnight, or until the oats are tender and creamy.
3. In the morning, remove the lid and stir the oats well. They should be creamy and the apples tender but not mushy. If the mixture is too thick, add a splash of warm milk or water.
4. Ladle the hot oats into bowls or mug-bowls. Top each serving with maple-candied pecans and a splash of heavy cream.

Contains: milk, tree nuts, gluten

Estimated nutrition per serving

Calories

450

Protein

9 g

Carbohydrates

75 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.