Oh my gosh, have you ever woken up to the heavenly scent of warm cherries and cinnamon wafting through your house? That’s exactly what happens when you make crockpot cherry almond oatmeal – it’s like breakfast magic happening while you sleep! I swear by this recipe on those frantic weekday mornings when I’m rushing out the door (which, let’s be honest, is most mornings).
After years of testing different slow cooker breakfasts – some turned to glue, others were way too sweet – I finally perfected this cozy cherry almond version. The secret? Steel-cut oats hold their texture beautifully overnight, and the tart cherries balance the sweetness just right. Plus, tossing everything in the crockpot takes all of five minutes before bed – total game changer for this perpetually tired mom!
There’s something so comforting about knowing your breakfast is ready and waiting when you stumble into the kitchen half-awake. And trust me, the way those cherries burst into jammy perfection as they cook? Absolute morning bliss.
Ingredients for Crockpot Cherry Almond Oatmeal
Gathering your ingredients is the easiest part – I bet you already have most of them in your pantry! But let me tell you exactly what you’ll need for that perfect bowl of morning comfort. I’ve learned through lots of trial and error (hello, mushy oat disasters) that using the right ingredients makes all the difference.
- 1 cup steel-cut oats – Don’t even think about using rolled oats here! Steel-cut give that perfect chewy texture that holds up overnight.
- 2 cups water – Just plain old water, though I sometimes swap half for apple juice when I’m feeling fancy.
- 2 cups milk – Dairy milk makes it extra creamy, but almond milk works beautifully too (that’s my go-to these days).
- 1 cup fresh or frozen cherries – Pitted and halved if they’re large. Frozen work great year-round – no need to thaw!
- 1/4 cup sliced almonds – These toast up so nicely while cooking. I always add extra for topping because… crunch!
- 2 tablespoons honey or maple syrup – I use whatever’s in my cupboard – both are delish. Add more if you like it sweeter.
- 1 teaspoon vanilla extract – The real stuff, please! It makes all the flavors pop.
- 1/2 teaspoon cinnamon – Just enough for warmth without overpowering the cherries.
- Pinch of salt – Don’t skip this! It balances all the flavors perfectly.
See? Nothing complicated here. Just simple, wholesome ingredients that transform into something magical while you catch those Z’s. Now let’s get cooking!
How to Make Crockpot Cherry Almond Oatmeal
Okay, here’s where the real magic happens – and I promise it’s so easy you could do it half-asleep (which I often am when prepping this!). Let me walk you through each simple step to oatmeal perfection:
- Toss everything in! Dump all your ingredients straight into the crockpot – oats, liquids, cherries, almonds, the works. No fancy layering needed here.
- Give it a good stir to make sure everything’s evenly distributed. Those almonds love to hide at the bottom if you don’t mix well!
- Choose your cooking time: For overnight magic, set it on LOW for 6-7 hours. In a morning rush? HIGH for 3-4 hours works too (though I swear the flavors meld better overnight).
- Resist peeking! I know it’s tempting, but keeping the lid closed means even cooking and no heat escaping.
- The big reveal: When your timer goes off, give the oatmeal one final stir to blend any settled liquids back in. You’ll see those cherries have turned gorgeously jammy!
- Serve it up with extra cherries and almonds on top if you’re feeling fancy – though honestly, it’s perfect straight from the pot.
Cooking Tips for Perfect Oatmeal
Want to make this recipe truly yours? Here are my tried-and-true tweaks:
Too thick? Stir in a splash of milk at the end. Too thin? Let it sit with the lid off for 10 minutes. Swap honey for brown sugar if that’s your jam (pun intended). For extra crunch, toast the almonds first – just 5 minutes in a dry pan gives amazing flavor!
Why You’ll Love This Crockpot Cherry Almond Oatmeal
I’m telling you, this recipe checks all the boxes for the perfect breakfast – here’s why it’s become my absolute go-to:
- Hands-off cooking magic: Dump everything in before bed and wake up to breakfast ready and waiting. No standing over a stove while half-asleep!
- Perfectly balanced sweetness: Tart cherries cut through the honey’s richness, while cinnamon adds just enough warmth. It’s satisfying without being cloying.
- Meal prep dream: Makes 4 generous servings that keep beautifully in the fridge – just add a splash of milk when reheating.
- Dairy-free friendly: Almond milk works just as well as regular milk, making it perfect for everyone at the table.
Seriously, once you try waking up to that cherry-almond aroma filling your kitchen, you’ll be hooked like I am!
Ingredient Substitutions & Notes
Listen, I get it – sometimes you’re standing in your kitchen at 10pm realizing you’re out of an ingredient. Don’t panic! Here’s what absolutely works (and what doesn’t) when making substitutions:
Sweetener swaps: Honey and maple syrup are completely interchangeable here. Brown sugar works too – just use 1/4 cup packed since it’s less sweet. White sugar? Fine in a pinch, but you’ll miss those caramel notes.
Oat emergencies: Out of steel-cut? Quick oats can sub in – just reduce cooking time by half (check after 3 hours on low). But instant oats? No way! They’ll turn to complete mush. Learned that the hard way.
Cherry situations: Fresh or frozen cherries are best, but in winter I’ve used 1/2 cup dried cherries soaked in hot water for 10 minutes first. The texture’s different but still delicious. Avoid maraschino cherries though – way too sweet!
Nut notes: Almonds can be swapped with pecans or walnuts if needed. For nut-free, try toasted sunflower seeds – they give that same satisfying crunch.
Milk alternatives: Any milk works here! I’ve used oat, soy, even coconut milk (just gives a subtle tropical vibe). Water-only versions exist, but you’ll miss the creaminess.
One last tip: If doubling the recipe, stir halfway if you can – helps everything cook evenly. Now go raid that pantry and make it work!
Serving & Storage Tips
Here’s the best part – making this oatmeal even more delicious when it’s time to eat! My favorite way is with a dollop of Greek yogurt swirled in (the tang plays so nicely with the sweet cherries) and an extra handful of those crunchy almonds on top. Sometimes I’ll drizzle just a touch more honey if I’m feeling indulgent.
Leftovers? No problem! This keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, always add a splash of milk to bring back that creamy texture (the oats thicken as they cool). Microwave for about a minute, stirring halfway through – breakfast perfection all over again!
Crockpot Cherry Almond Oatmeal FAQs
I get asked about this recipe all the time – seems like everyone wants to make it but has a few questions first! Let me answer the ones that pop up most often so you can make your perfect batch of cherry almond oatmeal without any worries.
Can I use frozen cherries?
Absolutely! In fact, I keep frozen cherries stocked just for this recipe year-round. No need to thaw them first – just toss ’em in frozen. They’ll thaw and soften perfectly during cooking, releasing all that gorgeous cherry juice into the oats. Some of my best batches have used frozen cherries when fresh weren’t available!
How do I prevent sticking?
Oh honey, I’ve had my share of stuck-on oatmeal disasters! Here’s what works for me: First, give your crockpot a quick spritz with cooking spray before adding ingredients. Second, stir everything really well before cooking (especially scraping the bottom). Third – and this is key – don’t peek! Keeping the lid on means even heat distribution. If you’re still worried, try using a slow cooker liner – they’re lifesavers for cleanup.
Can I double the recipe?
You sure can! Just make sure your crockpot is big enough (mine’s a 6-quart and handles doubled batches fine). The cooking time stays about the same, but I like to give it a stir halfway through if I’m around – helps everything cook evenly. Heads up though – it’ll thicken more as it sits, so you might need extra milk when serving. Doubled leftovers freeze beautifully too!
Nutritional Information
Okay, let’s talk numbers – but please remember these are just estimates! The exact nutrition can vary depending on whether you use almond milk or dairy, honey or maple syrup, or extra toppings (no judgement if you go heavy on those almonds!). These values are calculated with 2% milk and honey for consistency.
Per serving (about 1 cup):
- Calories: 250 – Perfect for keeping you full till lunch without weighing you down
- Fat: 8g (2g saturated) – Mostly from those heart-healthy almonds!
- Carbs: 40g – Complex carbs from the steel-cut oats give steady energy
- Fiber: 5g – Nearly 20% of your daily need in one bowl
- Protein: 8g – Between the oats, milk, and almonds, it’s surprisingly satisfying
- Sugar: 12g – Mostly natural sugars from the fruit and touch of honey
Now here’s my two cents – while numbers are great, what really matters is how this oatmeal makes you feel. For me, it’s all about starting the day with something nourishing that tastes like dessert. The combo of fiber, protein, and good fats keeps my energy steady without any mid-morning crashes. Plus, those antioxidants from the cherries? Bonus!
Remember – nutrition is never one-size-fits-all. Make it your own and enjoy every comforting bite!
You’ve gotta tell me how your crockpot cherry almond oatmeal turned out! Did those cherries burst into perfect jammy pockets? Did the almonds toast up nice and crunchy? I live for hearing how this recipe works in other kitchens – the good, the bad, and the sticky!
Snap a photo of your bowl (extra almond topping highly encouraged) and tag me @cherryoatmeallove so I can see your masterpiece. Or leave a quick rating below – was it 5-star breakfast magic? Your notes help me tweak and improve recipes, and they let other sleepy cooks know what to expect.
Most importantly – did it make your morning just a little bit brighter? Because that’s what this recipe’s really about. Now go enjoy that cozy bowl of goodness!
PrintCrockpot Cherry Almond Oatmeal: 6-Hour Breakfast Bliss
A warm and comforting breakfast made in a crockpot with cherries and almonds.
- Prep Time: 5 mins
- Cook Time: 6 hours
- Total Time: 6 hours 5 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup steel-cut oats
- 2 cups water
- 2 cups milk (or almond milk)
- 1 cup fresh or frozen cherries
- 1/4 cup sliced almonds
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Combine oats, water, milk, cherries, almonds, honey, vanilla, cinnamon, and salt in the crockpot.
- Stir well.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Stir before serving.
- Top with extra cherries and almonds if desired.
Notes
- Use almond milk for a dairy-free version.
- Adjust sweetness to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
