Apple Cinnamon Oatmeal Bowls (in the Slow Cooker or Instant Pot)
These apple cinnamon oatmeal bowls topped with pecans and maple syrup are an easy, delicious and hearty breakfast. Made with apple cider for optimal flavor, and apples both cooked into the oats and served on top, these oats are perfect for fall!
I’ve been ignoring it for weeks, but I think I’m finally ready for fall. I’m ready for chunky sweaters and rainy days, and crackling fires and cozy meals. Oatmeal is one of those meals I only make during the fall and winter. It’s so warm and satisfying, and just what I need on mornings when I want to stay huddled under the covers.
And this cinnamon oatmeal takes my fall cozy cravings to a whole new level! You can make this recipe in the slow cooker, instant pot, or even on the stove. Then top bowls of oatmeal with toasted pecans and a drizzle of maple syrup for a hearty and delicious breakfast no one will be able to resist!
Table of Contents
- Ingredients you'll need
- How to make these apple cinnamon oatmeal bowls
- Recipe tips and FAQs
- More oatmeal breakfast recipes
- Get the recipe
Ingredients you’ll need
- Steel cut oats: I prefer them for this recipe as they hold up better to cooking in a slow cooker or instant pot. Old fashioned oats tend to get a little gummy.
- Apple cider: Used in place of water, it is makes an amazing difference when it comes to apple flavor. It also adds a touch of sweetness.
- Cinnamon
- Salt
- Apples: Both shredded and cooked in the oatmeal, and for chopping or slicing for topping individual servings.
- Maple syrup: For topping the oatmeal bowls.
- Pecans: Add flavor and a nice crunch. You can also use walnuts.
How to make these apple cinnamon oatmeal bowls
This is a great hands-off, make-ahead breakfast option. Prep a batch once, let your slow cooker or instant pot do all the work, and then enjoy an easy hearty breakfast the rest of the week!
Make in the slow cooker
- Use a slow cooker liner for easy cleanup (optional). Or grease with nonstick spray.
- Combine ingredients in the slow cooker. Add oats, apple cider (or water), shredded apples, cinnamon and salt and stir to combine.
- Cover and cook. Cook on low for 6-8 hours, or cook on high for 3-4 hours.
- Stir well and serve. Portion into bowls and serve with more apples, maple syrup and chopped pecans.
Make in the instant pot
- Prep instant pot. Grease with nonstick spray.
- Combine ingredients in the instant pot. Add oats, apple cider (or water), shredded apples, cinnamon and salt and stir to combine.
- Cover and seal. Make sure vent is in the “seal” position.
- Cook. Select “Multigrain” function or high pressure and adjust time to 10 minutes.
- Natural release. Once cook time is up, let the pressure naturally release for 15 minutes. Then manually release the rest of the pressure and carefully open the lid.
- Stir well and serve. Portion into bowls and serve with more apples, maple syrup and chopped pecans.
Recipe tips and FAQs
I highly recommend using apple cider in this recipe for the most flavor, but you are welcome to use water instead. Consider adding 2 tablespoons of brown sugar for a touch of sweetness.
Don’t skip toasting the pecans if you can! Toasted nuts really do have so much more flavor. Stir pecans in a dry pan over medium heat for 2-3 minutes until slightly browned and fragrant. Watch them close so they don’t burn.
Yes, combine all ingredients in a pot and bring to a boil. Then reduce the heat and simmer for about 20-25 minutes until thickened and oats are tender, stirring often during cooking.
Yes! The cooked oats can be stored in the refrigerator for up to 1 week. To reheat, add a splash of water, apple cider, or milk, stir, and microwave for 2-3 minutes until hot. Then add toppings.
More oatmeal breakfast recipes
- Homemade Instant Oatmeal Mix
- Raspberry Almond Baked Oatmeal
- Apple Cinnamon Pecan Baked Oatmeal (like this recipe, but baked!)
Get the recipe
Apple Cinnamon Oatmeal Bowls with Pecans
Ingredients
- 1 ½ cups (150 GRAMS) steel cut oats
- 4 ½ cups (1 liter) quality apple cider or water , see Notes
- ½ – 1 teaspoon cinnamon , per your preference
- ½ teaspoon salt
- 1 large apple , peeled and shredded (core discarded)
For serving:
- ½ cup (57 grams) roughly chopped pecans , toasted
- Maple syrup
- Additional apple slices
Instructions
- Lightly grease the bowl of an electric pressure cooker or slow cooker with non-stick cooking spray.
- Add the steel cut oats, apple cider or water, cinnamon, salt and shredded apple.
- To cook in the pressure cooker: Secure lid, making sure vent is in the "seal" position. Select "Multigrain" function or high pressure and adjust time to 10 minutes. Once time is up, allow pressure cooker to natural release for 15 minutes. Then manually release the rest of the pressure and carefully open the lid.
- To cook in the slow cooker: Cover with lid and cook on low for 6-8 hours or or high for 3-4 hours.
- Stir oatmeal well after cooking. Serve with toasted pecans, a drizzle of maple syrup and apples.
Notes
- If you use water instead of the apple cider, consider adding 2 tablespoons of brown sugar for a touch of sweetness.
- To toast nuts, stir pecans in a dry pan over medium heat for 2-3 minutes until slightly browned and fragrant.
- Leftovers can be stored in the fridge for up to 1 week. To reheat, add a splash of water, apple cider, or milk, stir, and microwave for 2-3 minutes until hot.
Disclosure: This recipe was originally created in 2018 in partnership with the Crock-Pot® brand.
