Vegan Slow Cooker Oatmeal Crockpot Recipe

Set it and forget it — wake up to warm, creamy, 100% vegan oatmeal that smells like cinnamon and apples. Sweet, simple, and perfect for busy mornings.

Hey friend — if you’ve ever wanted breakfast that practically makes itself, this Vegan Slow Cooker Oatmeal Crockpot recipe will become your new bestie. I love it because I pop everything into the crockpot before bed and wake up to breakfast ready and waiting. No standing over a pot, no stirring, just cozy bowls and zero morning drama. Sounds good? Let’s do this. 

Why use the slow cooker for oatmeal?

Ever wonder why slow-cooked oats taste different (better)? Slow cooking softens the oats fully, concentrates the flavors, and gives you a silky, porridge-like texture that stovetop oats rarely match. The crockpot lets the apples and spices mingle gently all night, and honestly, the aroma in the morning feels like a warm hug. Bold fact: Slow cooking works wonders for texture and flavor without any extra effort.

Recipe Info– Vegan Slow Cooker Oatmeal Crockpot Recipe

• Course: Breakfast • Cuisine: American
• Prep time: 5 minutes
• Cook time: 8 hours (low heat)
• Servings: 4
• Calories: 206 kcal per serving (approx.)

Equipment (super simple)

• 1 crockpot (slow cooker) — medium size (4–6 qt) works best.
• Measuring cups/spoons, a spoon for stirring, and a knife + board for the apple.

That’s it. No fancy gadgets. FYI, a liner makes cleanup even easier.

Ingredients (100% vegan — use exactly what’s below)

• 1 cup rolled oats (old-fashioned)
• 1 apple, chopped (medium)
• 1/2 cup raisins (or chopped dates)
• 1/4 cup organic cane sugar (or coconut sugar for less refined)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon or (for a warm twist) 1/2 tsp coriander + 1/4 tsp cardamom
• 1/4 teaspoon salt
• 2 cups almond milk (unsweetened) + 1 cup water (or 3 cups total plant milk if you prefer richer oats)

Bold tip: Use certified gluten-free oats if you or guests need GF oats.

Full Instructions — easy, active steps for Vegan Slow Cooker Oatmeal Crockpot Recipe

1. Prep the crockpot. Spray the inside with cooking spray or lightly brush it with oil so nothing sticks.
2. Combine ingredients. Add the almond milk, water, rolled oats, chopped apple, raisins, cane sugar, cinnamon (or spice blend), vanilla, and salt to the crockpot. Stir to combine everything evenly.
3. Set and forget. Set the crockpot on LOW for 8 hours. Walk away. Go to bed. Live your life.
4. Stir & serve. In the morning, stir the oatmeal and taste. If it feels too thick, add a splash of warm almond milk. Serve hot with your favorite toppings.

You just made breakfast while you slept. How satisfying is that?

Nutrition (per serving — approximate)

Calories: 206 kcal
Carbohydrates: 47 g
Protein: 3 g
Fat: 2 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 0.4 g
Sodium: 152 mg
Potassium: 274 mg
Fiber: 5 g
Sugar: 18 g
Vitamin A: 25 IU
Vitamin C: 3 mg
Calcium: 21 mg
Iron: 1 mg

Bold note: these numbers are estimates and can shift with milk type or toppings. If you want fewer calories, cut the sugar to 2 tbsp or use mashed banana for natural sweetness.

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Toppings & Serving Ideas (make it fun)

• Sliced banana + walnut pieces for crunch and healthy fats.
• Spoonful of nut butter (almond, peanut) for extra protein.
• Fresh berries for brightness and antioxidants.
• A drizzle of maple syrup or extra almond milk if you like it looser/sweeter.
• Coconut flakes + chia seeds to boost texture and nutrients.

IMO, a little crunchy topping (nuts or seeds) makes the oatmeal feel indulgent and keeps you full longer.

Variations & flavor swaps

• Apple-Cinnamon (classic): Stick to the original ingredients.
• Banana-Date: Swap apples and raisins for 2 mashed bananas + ½ cup chopped dates.
• Pumpkin-Spice: Stir in ½ cup pumpkin puree and 1 tsp pumpkin pie spice at the end.
• Chocolate: Add 1–2 tbsp cocoa powder and top with cacao nibs. Yes, breakfast chocolate is valid. 😉

Mix and match spices — coriander and cardamom add a warm, slightly exotic note if you want to switch things up.

Storage & Reheating (because leftovers are life)

• Fridge: Store cooled oatmeal in an airtight container for up to 4 days.
• Freezer: Spoon into freezer-safe containers or muffin tins and freeze. Thaw overnight in the fridge or reheat from frozen with a little extra plant milk.
• Reheat: Warm on the stove over low heat, stirring often. Add a splash of almond milk to loosen consistency. Microwave works too — 60–90 seconds, stir, repeat until hot.

Bold tip: Oatmeal thickens as it cools. Always stir in a splash of liquid when reheating.

Some Problem (quick fixes)

• Too watery? Cook uncovered for the last 30 minutes to reduce liquid, or scoop out some and serve.
• Too dry? Add warm almond milk and stir. Heat for a few minutes.
• Too sweet? Next time reduce sugar or use unsweetened milk. Add lemon zest or a pinch of salt to balance flavors.

You’ll tweak this recipe over a few batches and then you’ll have it dialed in just right.

Why this recipe works (and why I love it)

I love recipes that respect busy lives. You toss ingredients into the crockpot, the slow cooker does the heavy lifting, and you enjoy wholesome breakfast without morning stress. The rolled oats absorb the liquid slowly, the apple and raisins mellow into sweet pockets, and the spices keep everything warm and cozy. Also, making this vegan is effortless — swap regular milk for almond milk and use plant-based sweeteners, and you’re golden.

Rhetorical Q: Want breakfast that feels homemade but demands zero morning energy? This is it.

Comparison: Slow Cooker vs Stove-Top Oatmeal

Slow Cooker (this recipe):

• Pros: Hands-off, great for large batches, deep melded flavors.
• Cons: Longer cook time (overnight).

Stovetop:

• Pros: Faster, you control texture minute-by-minute.
• Cons: You must watch and stir; risk of burning.

Bottom line: Use the crockpot when you want convenience and a comforting texture; use the stovetop when you need oatmeal in 10 minutes.

Final tips (mom-approved, life-approved)

• Spray the crockpot if you want easy cleanup, or use a liner if you hate scrubbing.
• Keep a jar of pre-measured spices and dried fruit for instant prep.
• Try a small test batch first to find your ideal sweetness. I reduced sugar over time and now I love how the apple and raisins contribute natural sweetness.
• Double the batch for weekday breakfasts — it freezes well and saves precious time.

FYI, oat texture varies by brand. If you prefer firmer oats, reduce the liquid slightly next time.

Still Hungry, Try It Next recipe–

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Wrap-up — morning made easy

This Vegan Slow Cooker Oatmeal Crockpot recipe gives you warm, wholesome breakfast with zero morning fuss. You get 4 servings, ~206 kcal per serving, and a versatile base for endless toppings and flavor variations. It fits perfectly into cozy weekend routines or hectic weekday mornings when you want something healthy without the hassle.

So what do you say — want to set it before bed and wake up to breakfast done? Try it tonight and tell me how you top yours. I’ll judge lovingly.