Slow Cooker Chai Oatmeal

Slow Cooker Chai Oatmeal

Since there seems to be no end for wintry weather this year here’s another oatmeal recipe to warm you up.

Slow Cooker Chai Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker 1½ to 2 quarts
  • ½ cup steel cut oats
  • 2 cups unsweetened vanilla almond milk
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon coriander
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon vanilla extract (or vanilla paste)
  • sweetener to taste (I used about 2 tablespoon agave nectar)
  • ¼ to ½ teaspoon grated fresh ginger
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add everything except for the sweetener and fresh ginger.
  3. Cook on low over night (7 to 9 hours).
In the morning:
  1. Stir your oatmeal well.  It may seem watery at the top but if stirred it should be a more uniform consistency.
  2. Stir in sweetener and add spices to suit your tastes.
  3. Add more almond milk if your oatmeal is too thick. Put in bowls or a thermos.



  1. Elise Strevel says

    I have a question about the Slow-cooker Oatmeal recipe. I am the only person in my household who loves oatmeal. Can a large batch of this be made at once and then stored in the fridge and used in the following days?

  2. Kathy Hester (geekypoet) says

    You can make a large batch and store it in the fridge or freezer. When I make a large batch of oatmeal or grits I use the same guide of 2 cups liquid to 1/2 cup grain.

    If you use a larger slow cooker make sure to fill it up to the manufacturer’s recommendations (usually 1/2 – 3/4 full). If it is lower than that you will need to add extra water. How much though depends on your slow cooker and how hot it runs.

    You might also try the baking method for single servings. I love this recipe for that – Since you bake them in small ramekins they are ready when you are!

  3. Debbie says

    As Kathy posted,you can refrigerate or even freeze leftover oatmeal or any whole grain hot cereal. I do it all the time so I have it on hand for whole grain bread recipes and for eating with milk as breakfast.

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