I recommend old-fashioned oats for the best results. You can substitute quick-cooking oats, but you may end up with mushier oatmeal. I would not recommend substituting steel-cut oats, as they won’t cook as well, and you’ll end up with tough, chewy oatmeal. 

Here’s the low-down on the difference:

Old-fashioned oats have been rolled and flattened. They’re sometimes called “rolled oats.” 

Steel-cut oats have not been flattened. Instead, they’re cut into pieces. 

Quick-cooking oats have been cut into pieces as well, but in much smaller pieces than steel-cut oats.

If you’re used to preparing oatmeal on the stovetop or in the microwave, why try a slow cooker? 

Oatmeal in a slow cooker is perfect if you have a big crowd to feed. Try serving this with brunch for a warm, cozy dish (and a delightful aroma). 

It’s also a great option for meal prepping breakfast for the week. Just add the ingredients and cook…and you’ve got food for several days. 

But the best reason? Oatmeal in a slow cooker gets you delectably creamy results.

Yes. Make sure to use gluten-free oats, meaning they’re made in a facility that doesn’t process foods with gluten. 

You can easily double this Crockpot oatmeal recipe. Cook it the same way—but just make sure your slow cooker is big enough to handle the batch. 

Store your apple cinnamon slow cooker oatmeal in an airtight container in the fridge. It should last up to five days.