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Campfire Crock Pot Steel Cut Oatmeal

A hearty overnight oatmeal that cooks on LOW while you sleep — perfect for camping mornings or lazy weekends. Steel cut oats come out thick, creamy, and satisfying every time.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups steel cut oats
  • 6 cups water
  • 2 cups milk whole, almond, or oat milk all work
  • 2 tablespoons butter or coconut oil plus more to grease the crock
  • 2 tablespoons maple syrup or honey plus more to taste
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Optional Toppings
  • fresh berries or sliced banana
  • chopped walnuts or pecans
  • drizzle of honey or maple syrup
  • brown sugar
  • raisins or dried cranberries

Method
 

  1. Grease the inside of a 6-quart slow cooker thoroughly with butter or cooking spray. Steel cut oats like to stick, so don't skip this step.
  2. Add the steel cut oats, water, milk, butter, maple syrup, vanilla, cinnamon, and salt to the greased slow cooker. Stir everything together to combine.
  3. Place the lid on the slow cooker and cook on LOW for 7 to 8 hours. Overnight is perfect — start it before bed and wake up to a hot breakfast.
  4. When done, give the oatmeal a good stir from the bottom. It may look separated or watery on top — that's normal. Stir until smooth and creamy throughout.
  5. Taste and adjust sweetness with a little extra maple syrup or honey as needed.
  6. Serve hot directly from the slow cooker, topped with fresh fruit, chopped nuts, a drizzle of honey, or a sprinkle of brown sugar.

Notes

This recipe works beautifully in a standard 6-quart crock pot. For camping, use a camp stove version of a slow cooker with a tight-fitting lid. Leftovers refrigerate for up to 5 days — reheat individual portions with a splash of milk.