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This high protein Crockpot Oatmeal recipe with apples and cranberries is an absolute keeper. I feel certain it's going to be your next favorite protein rich breakfast and you’ll be making it every week! It's hearty, packed with fiber, and is a great dish to kick start your day with. Best of all, you’ll just need 10 minutes of hands-on time to put everything together.
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I’m a huge advocate of starting the day with a protein rich breakfast, and my chocolate protein oats and protein overnight oats are always in my rotation! I also love this make ahead berry protein baked oats, which always turns out amazing.
Inspired by that, I thought of making a crockpot oatmeal with old-fashioned oats, and I’m so glad I tried this one out. Everyone in my family absolutely loves it, and now, it's regularly on my meal prep routine too.
Why You’ll Love This Crockpot Oatmeal Recipe
- Low calorie: The oatmeal is sweetened with coconut sugar and is an excellent low calorie breakfast option to make, especially if you're watching your weight.
- Make ahead breakfast: If you love meal prepping, this one's going to be a great addition to the menu. It's great to make over the weekend and enjoy throughout the week.
- Easy to make: It’s a seriously easy, no-fuss recipe to have in your arsenal.
- Healthy and filling: If you love starting your day with a healthy, high protein breakfast, you’ll love this filling recipe.
Ingredients
- Apple: You can use almost any kind of apple here, but I would recommend using a sweet variety like Honeycrisp which helps to naturally sweeten the oatmeal.
- Rolled oats: Rolled oats have the best texture and are chock full of fiber, which makes them the perfect choice for this recipe.
- Applesauce: For a bit of natural sweetness.
- Cranberries: I used frozen cranberries. If you have fresh cranberries, feel free to use them.
- Coconut sugar: To sweeten the oatmeal. I like the coconut sugar because it has a lower glycemic index but feel free to use maple syrup, agave or honey if you prefer.
- Egg whites: Boosts the protein and helps give some structure to the dish. Whole eggs won't give you as much protein so I don't recommend using them.
- Milk: To get the mixture to the right consistency.
- Seeds: I used a mix of pumpkin seeds, chia seeds, and hemp seeds here. These lend the slow cooker oatmeal a nice boost in nutrition, add some texture, and also help thicken the oatmeal by absorbing liquid.
- Flavorings: You’ll also need a dash of vanilla extract for the flavor, and some cinnamon to lend a bit of warmth to the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Dairy-free: Swap the milk in the recipe for unsweetened almond milk or any other plant based milk of your choice to make a dairy-free version of this recipe.
- Fruit swap: Swap the apple for pear and use other berries like strawberries, raspberries or blueberries to enjoy a different flavor variation.
- Add nuts: Nuts like pecans, almonds, and walnuts can be a great addition to this crockpot oatmeal recipe.
How to Make Crockpot Oatmeal with Apples and Cranberries
To make this Crockpot protein oatmeal, start by spraying the inside of your Crockpot with some nonstick cooking spray.
Step 1: Whisk eggs and milk. Combine the eggs and milk in a large mixing bowl and whisk together.
Step 2: Add remaining ingredients. Add in all the remaining ingredients.
Step 3: Mix well. Gently mix everything.
Step 4: Transfer to slow cooker. Transfer the oatmeal mixture to the greased slow cooker and cook on low for 3 hours or on high for 1 hour.
Step 5: Finish up and serve. Once the apple and cranberries have softened and the oatmeal is cooked turn off the slow cooker and serve immediately.
Storage Directions
- Storing: Store the leftover baked oatmeal in the refrigerator for up to 4 days, and reheat it in the microwave whenever you want to. Make sure you cover the container with plastic wrap or a lid to seal in the moisture.
- Reheating: You can reheat the oatmeal in the microwave or the oven. Just make sure you don't end up overcooking it, and cover it with a lid to keep it moist.
- Make ahead: Make this crockpot oatmeal in a big batch and portion it out into meal prep containers to store for months. You can then reheat them from frozen, or thaw them overnight in the refrigerator and reheat them in the morning.
Serving Suggestions
You can enjoy this healthy oatmeal hot or cold. Team it up with Greek yogurt for some extra protein or top it with a drizzle of maple syrup and chopped nuts for some sweetness and texture.
I love enjoying a bowl of this oatmeal with my hot chocolate smoothie or low calorie pumpkin spice latte during the colder months of the year. You can also pair it with this carrot cake protein smoothie or a healthy pumpkin smoothie.
Recipe Tips
- Thaw first: If you're using frozen cranberries, remember to thaw them first and then use them for the recipe.
- Bake it: If you don't have a crockpot or just want to bake the oatmeal instead, you can do that too. Portion it out into ramekins or pour the mixture into an oven safe dish and bake at 375 degrees for about 30-45 minutes.
- Adjust the flavors: Feel free to use a bit more vanilla or cinnamon, leave out the sweetener, or add a bit more. There's lots of flexibility to make it to your own tastes.
Recipe FAQs
Technically, you can use instant or quick-cooking oats too, but they don't tend to preserve their texture, and end up turning mushy when you use them for this recipe.
You absolutely can! Use a heavy-bottomed saucepan or pot to cook the oatmeal on a stovetop. Make sure you keep the heat medium-low and stir frequently so that you don't end up burning it. Cook until the fruit reaches the desired consistency and the oats absorb the milk. It should take about 15-20 minutes.
More Delicious Breakfast Recipes
If you tried this cranberry and apple crockpot oatmeal recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Cranberry Apple Crockpot Oatmeal
Ingredients
- 1 cup Unsweetened Apple Sauce
- ½ cup Cranberries frozen and thawed or fresh
- 1 Apple cored and sliced
- 2 cups Rolled Oats gluten free
- 2 tablespoons Pumpkin Seeds
- 1 tablespoon Chia Seeds
- 1 tablespoon Hemp Seeds
- ¾ cup Egg Whites
- 2 tablespoons Coconut Sugar
- ½ teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 1 ¼ cups Milk
Instructions
- Spray inside of a crockpot with nonstick cooking spray.
- In a large mixing bowl, which together the egg whites with the milk then add the remaining ingredients.
- Add the ingredients to a slow cooker. Cook on low 3 hours or high 1 hour until oats are cooked and cranberries and apples are soft.
- Serve topped with Greek Yogurt with cinnamon sprinkled on top.
Notes
- Make a double or triple batch and portion it out into meal prep containers to store in the freezer for months. They’re great to reheat from frozen or you can thaw them overnight in the refrigerator and reheat them in the morning.
- This healthy oatmeal is meant to be served warm but you can enjoy it cold too. Add some Greek yogurt for some extra protein on top or drizzle some maple syrup and add some chopped nuts for some additional sweetness and texture.
- You can also make this recipe on the stove or oven. For the oven, portion it out into ramekins or pour the mixture into an oven safe dish and bake at 375 degrees for about 30-45 minutes. The ramekins may cook more quickly, so keep an eye on them. For the stove, cook over medium low heat and cook until the liquid absorbs completely and the oats are tender.
Nutrition
Wonderful oatmeal recipe!