Dessert

Slow Cooker Maple Brown Sugar Oatmeal Recipe

ByMaya Quinn November 26, 2025November 26, 2025

Introduction

Start your day with a warm, comforting bowl of Slow Cooker Maple Brown Sugar Oatmeal. This recipe combines sweet maple syrup, rich brown sugar, and cozy cinnamon for a hearty breakfast that’s ready when you wake up.

A white bowl filled with thick, creamy oatmeal, light brown in color, steaming hot. On top there is a layer of round banana slices, pale yellow with some brown spots in the center, covering part of the oatmeal. Next to the bananas are whole pecans and halved walnuts, dark brown and textured with a nutty appearance. Golden maple syrup drizzles over the nuts and oatmeal, adding a shiny, sticky detail. The bowl sits on a beige cloth napkin on a white marbled surface, with a spoon blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned rolled oats
4 cups milk (or milk alternative, like almond milk)
1 cup water
1/4 cup pure maple syrup
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
Optional toppings: sliced bananas, chopped nuts, dried fruit, or an extra drizzle of maple syrup

Instructions

Step 1: Add the oats, milk, water, maple syrup, brown sugar, cinnamon, salt, and vanilla extract to the slow cooker. Stir well to combine all ingredients.
Step 2: Cover and cook on low for 6-8 hours (overnight) or on high for 3-4 hours. Stir occasionally if possible to prevent the oats from sticking.
Step 3: Once cooked, scoop the oatmeal into bowls and add your favorite toppings such as sliced bananas, chopped nuts, or an extra drizzle of maple syrup.

Tips & Variations

Use a slow cooker liner for easy cleanup since oatmeal can stick to the pot.
Don’t skip the vanilla extract—it enhances the flavor beautifully.
For creamier oatmeal, replace half of the water with additional milk.
Set up a topping bar with fruits, nuts, and syrups to let everyone customize their bowls.
Mix in raisins or chopped apples at the start for extra texture and natural sweetness.
Substitute almond, oat, or coconut milk for a dairy-free version.
Swap maple syrup and brown sugar with honey or coconut sugar if preferred.
Add protein by stirring in peanut butter or protein powder after cooking.
For a seasonal twist, add a pinch of nutmeg or pumpkin spice.

Storage

Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring in a splash of milk to restore creaminess if needed.

How to Serve

A white bowl holds three layers: the bottom layer is light brown oatmeal with a thick, soft texture; on top are five slices of pale yellow banana placed in a slight curve; next to the bananas are dark brown whole pecans and some broken walnut pieces; a golden amber syrup is drizzled over the nuts and oatmeal, with steam rising gently from the bowl. The bowl sits on a light beige cloth napkin on a white marbled surface, and a spoon is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require a longer cooking time and more liquid, so they are not ideal for this slow cooker recipe as written. Stick with old-fashioned rolled oats for the best texture.