Want silky, hands-off oatmeal that smells like cinnamon dreams and actually keeps you full? Vegan Slow Cooker Oatmeal Crockpot is the lazy-morning hero you didn’t know you needed. It makes life easier, tastes great, and yes — it’s 100% plant-based.

I make this on weekend mornings or before an overnight trip. The slow cooker does the heavy lifting while I sip coffee and pretend I planned ahead. Sounds good? Let’s get real: you’ll wake up to creamy steel-cut oats with almost zero babysitting.

Quick facts (so you can skim and go)

Yields: 4 cups (about 4 servings).
Prep time: 5 minutes.
Cook time: 4–5 hours on low (4 hours for super creamy; up to 5 for thicker).
Total time: 4 hours 5 minutes (mostly hands-off).
Estimated calories per serving: ~172 kcal (without optional toppings).

Ingredients

For the steel cut oats:

1 cup steel cut oats
2 cups water
2 cups unsweetened almond milk (or any plant milk)
1 cup mashed banana (from one small banana) or ½ cup applesauce
Pinch salt

Optional toppings:

1 cup seasonal fruit, chopped
Nuts or nut butters (almond butter, peanut butter)
Maple syrup, cinnamon, chia seeds, toasted coconut, or seeds

Bold note: This recipe stays fully vegan — no dairy, no sneaky butter. Just wholesome oats and plant-based milk.

Vegan Slow Cooker Oatmeal Crockpot Recipe

Equipment (keeps kitchen life easy)

6–7 quart slow cooker / Crockpot (my notes use a 6½-quart model)
Heat-resistant bowl or small casserole dish that fits inside the slow cooker (for water bath method) or four mason jars (¼ cup oats + 1 cup liquid per jar)
Measuring cups & spoons
Mixing spoon and spatula
Optional: slow cooker liner or cooking spray for direct method

Want no-fuss cleanup? Use a slow cooker liner or mason jars. IMO, jars feel special and store beautifully.

Why use the Crockpot?

Hands-off: You set it and forget it. Perfect for busy mornings.
Creamy texture: Low-and-slow cooking gives steel-cut oats a custardy creaminess you can’t get with 10 minutes on the stove.
Batch-friendly: Double or triple the quantities and freeze portions for the week.

Ever tried waking up to oatmeal that already tastes like a hug? That’s the Crockpot’s superpower.

Full method — step-by-step for Vegan Slow Cooker Oatmeal Crockpot

A — Water bath method (my preferred foolproof way)

Mix steel cut oats, water, almond milk, mashed banana (or applesauce), and pinch of salt in a heat-resistant bowl or small casserole dish. Stir well.
Place the bowl (or mason jars) into the slow cooker. Fill the slow cooker halfway with hot water so the dish sits in a water bath.
Cover and cook on low for 4 hours for creamy oats. For thicker oats, cook up to 5 hours on low.
Serve: Divide into 4 bowls and decorate with fruit, nuts, or nut butter. If you used jars, serve them right in the jars.

B — Direct slow cooker method (no water bath)

Spray the slow cooker bowl with cooking spray or line with a slow cooker liner.
Combine oats, water, plant milk, mashed banana, and salt directly in the slow cooker. Stir.
Cook on low for 4–5 hours, checking at 4 hours for creaminess.
Stir before serving and add toppings.

Pro tip: If you cook overnight, switch the slow cooker to warm after 4 hours to keep the texture perfect until breakfast.

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Serving size & yield details

Servings: About 4 servings, each roughly 2/3 to 1 cup of cooked oats.
Use: Eat as breakfast, pack for office lunches, or spoon into jars for grab-and-go mornings.

Nutrition (approximate, per serving)

Calories: ~172 kcal
Carbohydrates: 27 g
Protein: 7 g
Fat: 4 g
Fiber: 5 g
Sugar: ~0.1 g (without toppings)
Note: Toppings (nuts, nut butter, maple syrup, fruit) add calories and nutrients.

These numbers give a solid starting point. If you pile on nut butter or granola, expect the calories to climb — but also the deliciousness.

Storage, reheating & freezing

Fridge: Cool to room temp, transfer to airtight containers, and refrigerate up to 4–5 days.
Reheat: Add a splash of plant milk or water and microwave for 1–1½ minutes, stirring every 30 seconds. Or reheat on the stove over low heat, stirring until smooth.
Freeze: Spoon into a 12-cup muffin tin, freeze for 4–5 hours, then pop the frozen oatmeal cups into a freezer bag. Reheat with a splash of milk for 1–2 minutes in the microwave.

Want convenience? Freeze single-servings for hectic mornings. They reheat perfectly.

Variations & flavor ideas

Apple-Cinnamon: Swap bananas for ½ cup applesauce, add 1 tsp cinnamon, and top with sautéed apples.
Blueberry-Vanilla: Stir in ½ cup frozen blueberries and ½ tsp vanilla extract before cooking.
Chocolate Banana: Add 1 tbsp cocoa powder and top with sliced banana and almond butter.
Savory oats: Try oats with roasted mushrooms and a drizzle of tamari (weird? yes. Tasty? also yes).

Want protein boost? Stir in a scoop of vegan protein powder or 2 tbsp chia seeds before serving.

Helpful Tips (the quick fixes)

Too runny? Cook an extra 30–60 minutes on low or let sit with lid off a bit to reduce.
Too thick? Stir in a splash of almond milk while reheating.
Oats stick to the slow cooker? Use the water bath method or a slow cooker liner next time.
Timing varies? Every crockpot runs differently. Use 4 hours as a baseline and adjust for your model.

I learned the hard way: crowding the baking dish leads to uneven texture. Spread ingredients so heat circulates.

Why steel-cut oats & not rolled oats?

Texture: Steel-cut oats give a chewy, nutty bite and transform into a creamy porridge with time.
Flavor: They taste nuttier and more satisfying than quick oats.
Hold up: They keep you full longer thanks to higher fiber and slower digestion.

If you’re new to steel-cut oats, the Crockpot makes them approachable and fail-safe.

Topping suggestions (mix-and-match)

Fresh fruit: Berries, banana slices, or chopped apple.
Nuts & seeds: Walnuts, almonds, pepitas, or chia seeds.
Spread: Almond or peanut butter, tahini, or sunflower seed butter.
Sweeteners: Maple syrup or date syrup (start small).
Spice: Sprinkle cinnamon, cardamom, or pumpkin pie spice.

My fave: sliced banana + almond butter + chia seeds. Try it and thank me later.

Final thoughts & mom-tested verdict

I love this Vegan Slow Cooker Oatmeal Crockpot method because it simplifies mornings without sacrificing flavor. You set it, forget it, and come back to warm, creamy oats that taste like effort went into them — but you barely lifted a spoon. Does that sound like magic? Yeah, it kind of is.