Slow Cooker State Fair Caramel Apple Oatmeal

Slow Cooker State Fair Caramel Apple Oatmeal

Each month Fiction Kitchen puts on a vegan brunch at the Pinhook in Durham, NC. If you are nearby, it’s not to be missed. Yesterday, they blessed us with a state fair menu of: corn dogs, mac and cheese, and apple fritters. It’s was so much fun to eat, and super yummy too.

So, how could I even think of anything other than fair food after that? I blame you, Fiction Kitchen, for my newest obsession…

Ads by Healthy Ads

I still wanted this oatmeal to be healthy enough to eat for breakfast, so pouring caramel over it was not in the cards. Instead, I used a little more sweetener than I normally do and made the choice to use brown sugar. I added the brown sugar into the coconut milk (beverage – not canned) and applesauce so that it would all cook together. Usually I add sweetener after the cooking, but it got more caramel-like in flavor by letting it all cook together.

This is not an exact replica taste-wise, but it was close enough to make me happy today. I’m going to do some more experimenting with vegan caramel flavors.

** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!

Slow Cooker State Fair Caramel Apple Oatmeal

Serves: 2 to 3

soy-free and gluten-free **This recipe uses a smaller slow cooker 1½ to 2 quarts
  • ½ cup (40g) steel cut oats
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
  • ½ cup (124g) applesauce
  • 4 tablespoons brown sugar (or brown rice syrup)
  • 1 teaspoon vanilla
The night before:
  1. Spray your crock with some oil to help with clean up later. Add all the ingredients (including the brown sugar and vanilla).
  2. 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.


I forgot to take a picture of my oats before I went to work, so that’s why it’s not all fancied up. I’m hoping this pic of my Hello Kitty thermos will make you just as happy ; )


  1. danielle says


    i have a question…. the last 3 times that I made oatmeal in my slow cooker, in the morning was a hard crust in the superficie and I had to take it of because it was so hard… do you know why> what am I doing wrong…
    and It was differents recipes… with strawberrys, another with applesauce end lemon ginger

    • Kathy Hester says


      Did they work for you before these 3 times? If not are you using a newer 1 1/2 quart slow cooker (or what size/brand slow cooker are you using)? What liquid are you using to cook with?

      I have 4 different 1 1/2 – 2 quart slow cookers and in 2 of them I have to add an extra 1/2 cup liquid or it cooks onto the sides too much. My first thought is that might be the case with you. However if you can answer my questions I’d love to help you troubleshoot.


  2. Tonya says

    The taste is yummy, however, I need help. I used almond milk instead and maybe that was the difference because mine was runny and it got hard on the sides and bottom. A lot wasted. :( The other thing I altered was doubling the recipe with a 4 qt. cooker instead. The place I went to look for a 1 1/2-2 qt. cooker was out! I impravised and it didn’t work. Is the cooker maybe the reason why I failed? Please advise because I want to try the white chocolate peanut butter one (I invested in that product already), but am afraid at this point. Thank you!

    • Kathy Hester says

      Any non-dairy milk should work. It’s always thicker on the sides and bottom until you stir it, but it could have been worse if your 4 quart runs a little hot.

      Try using a pyrex (or other oven safe container) that fits into your slow cooker. You will put the oatmeal in it and fill the crock up about halfway with water outside of the container. So you are cooking it in a water bath.

      If it still sticks to the bottom after that (or to make sure it doesn’t) roll up some aluminum foil and make it into a circle. Put this on the bottom of the crock and set the pyrex on top of that. This will keep it from cooking too quickly on the bottom.

      Let me know if you have any other questions and how it works for you.

  3. BK says

    Hi Kathy
    Do we also cook on low overnight for brown rice, quinoa, millet?
    WIll your recipes for oatmeal also work for them?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: