31+ Healthy Crockpot Breakfast Fruit Recipes to Start Your Day

Breakfast is often considered the most important meal of the day, but it can also be one of the busiest.

Between getting ready for work, school, or other morning activities, finding time to prepare a nutritious and satisfying breakfast can feel like a challenge.

Luckily, your crockpot can be the perfect solution to this problem.

Crockpots allow you to prepare delicious, wholesome meals with minimal effort and time.

They’re ideal for making breakfast fruit recipes that are both tasty and nutritious, while you get ready for the day ahead.

With just a little prep the night before, you can wake up to a warm and delicious breakfast full of fresh fruit, oats, and other healthy ingredients.

From fruity oatmeal and stews to breakfast casseroles and more, your slow cooker opens up a world of fruity options that are perfect for breakfast.

In this article, we’ve gathered over 31 crockpot breakfast fruit recipes that are not only easy to make but will also leave you feeling satisfied and energized for the day ahead.

31+ Healthy Crockpot Breakfast Fruit Recipes to Start Your Day

Whether you’re looking for a sweet start to your morning or a comforting, warm dish to enjoy during the colder months, crockpot breakfast fruit recipes are a fantastic way to make breakfast effortless and delicious.

By using your slow cooker, you can wake up to a variety of healthy and flavorful options without spending time in the kitchen.

So, why not give these recipes a try and elevate your morning routine with a nutritious, fruit-filled breakfast that’s both easy and satisfying?

Slow Cooker Cinnamon Apple Oatmeal

This warm and comforting oatmeal recipe combines the natural sweetness of apples with the warmth of cinnamon, creating a perfect breakfast for chilly mornings. The slow cooker does all the work, leaving you with a delicious, creamy bowl of oatmeal ready to enjoy. It’s an easy way to start the day with a nutritious and filling meal that will keep you energized for hours.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water
• 2 apples, peeled and chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup brown sugar (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Spray the inside of the slow cooker with non-stick cooking spray.
2. Add the oats, water, chopped apples, cinnamon, nutmeg, salt, and brown sugar (if using).
3. Stir the mixture together, ensuring the oats are evenly distributed.
4. Cover and cook on low for 7-8 hours, or until the oatmeal reaches a creamy consistency.
5. Stir occasionally if possible and check the texture, adding extra water if necessary to prevent it from becoming too thick.
6. Once done, serve with chopped nuts for added crunch, and drizzle with honey if desired.

This slow cooker cinnamon apple oatmeal provides a great balance of flavors and nutrients. The sweetness of the apples combined with the spice of cinnamon makes each bite flavorful and comforting, while the oats give you a solid base of fiber and energy to start your day. It’s a hassle-free breakfast option that’s perfect for busy mornings or as a cozy weekend treat. Plus, it can easily be adjusted to suit your tastes, whether you prefer it sweeter or with more spice.

Crockpot Berry Almond Quinoa

This vibrant and nutritious breakfast is packed with antioxidants from the mixed berries and healthy fats from the almonds. The quinoa acts as a great source of protein, making it a satisfying meal that will keep you full until lunch. All the ingredients come together in the slow cooker, making it an easy and hands-off option for a wholesome morning meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or any milk of your choice)
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Add the rinsed quinoa, almond milk, vanilla extract, honey or maple syrup, cinnamon, and salt to the slow cooker.
2. Stir the ingredients together, ensuring the quinoa is well mixed with the liquid.
3. Cover and cook on low for 4-5 hours, or until the quinoa is tender and the liquid has been absorbed.
4. During the last 30 minutes of cooking, add the mixed berries and chopped almonds. Stir to combine and allow the berries to soften and release their juices.
5. Once cooked, give it a final stir and serve warm with additional honey or syrup if desired.

This berry almond quinoa is a deliciously unique breakfast that offers a hearty and nutrient-rich start to your day. The quinoa provides a plant-based protein boost, while the berries add a refreshing burst of flavor and antioxidants. Almonds bring crunch and healthy fats, making this dish satisfying and energizing. It’s a great alternative to traditional oatmeal, especially if you want something a bit more substantial and packed with a variety of textures and tastes.

Crockpot Tropical Mango Coconut Chia Pudding

This tropical chia pudding combines the exotic flavors of mango and coconut for a refreshing and creamy breakfast. The chia seeds create a thick and satisfying texture, while the slow cooker helps infuse all the ingredients together for a rich, well-rounded flavor. It’s a deliciously light yet filling option for those who love fruity and healthy breakfasts.

Ingredients:

• 1 cup coconut milk (full-fat or light)
• 1/2 cup water
• 1/2 cup chia seeds
• 1 cup mango, diced
• 1/2 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. In the slow cooker, combine the coconut milk, water, chia seeds, vanilla extract, and honey or maple syrup (if using).
2. Stir the mixture to ensure the chia seeds are evenly distributed and not clumped together.
3. Cover and cook on low for 3-4 hours, stirring halfway through.
4. Once the chia pudding has thickened, stir in the diced mango and cook for an additional 20-30 minutes, allowing the mango to soften slightly.
5. Once done, serve warm or refrigerate for a cold version. Garnish with shredded coconut before serving.

This tropical chia pudding is the perfect balance of creamy and fruity, making it an ideal breakfast for those who enjoy lighter but flavorful options. The coconut and mango blend together beautifully, offering a sweet, refreshing start to the day. The chia seeds provide fiber and healthy fats, making this pudding both satisfying and nourishing. Whether you enjoy it warm or cold, this dish offers a unique and vibrant twist on traditional breakfast options, perfect for adding variety to your morning routine.

Crockpot Sweet Potato and Pear Breakfast Casserole

This hearty breakfast casserole blends the sweet flavors of roasted sweet potatoes and juicy pears, creating a balanced dish that is both savory and sweet. With the slow cooker doing all the work, it’s an ideal recipe for a hassle-free breakfast that you can set and forget. It’s perfect for serving to a crowd or enjoying throughout the week with its satisfying mix of wholesome ingredients.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 ripe pears, cored and chopped
• 1/2 cup rolled oats
• 1/2 cup almond milk (or milk of choice)
• 1/4 cup chopped pecans or walnuts
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 2 eggs
• 1/4 cup maple syrup
• Pinch of salt

Instructions:

1. Spray the slow cooker insert with non-stick spray or line it with parchment paper for easy cleanup.
2. Layer the diced sweet potatoes, chopped pears, and oats at the bottom of the slow cooker.
3. In a separate bowl, whisk together the almond milk, eggs, cinnamon, ginger, nutmeg, vanilla extract, maple syrup, and a pinch of salt.
4. Pour the mixture evenly over the sweet potatoes and pears, making sure it covers everything.
5. Sprinkle the chopped pecans or walnuts on top.
6. Cover and cook on low for 6-7 hours or until the sweet potatoes are tender and the casserole is set.
7. Serve warm, optionally drizzling with additional maple syrup or a sprinkle of cinnamon.

This sweet potato and pear breakfast casserole is a warm and nourishing meal that brings out the natural sweetness of the ingredients. The slow cooker makes it incredibly easy to prepare, letting the flavors meld beautifully while you focus on your day. The sweet potatoes provide a hearty base, while the pears add a burst of juicy sweetness, balanced by the warm spices. Topped with crunchy nuts, this casserole offers both flavor and texture, making it a well-rounded breakfast option that can also be enjoyed for brunch or as a make-ahead dish for busy mornings.

Crockpot Peach and Berry Crisp

For a breakfast that tastes like dessert but is packed with fruit and fiber, this peach and berry crisp is the answer. The combination of fresh peaches and mixed berries offers a sweet, tangy base, and the oat topping crisps up beautifully in the slow cooker. It’s a comforting and easy-to-make recipe that will make your mornings feel indulgent while still being nutritious.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 1/4 cup honey or maple syrup
• 1/2 tsp vanilla extract
• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp coconut oil or butter, melted

Instructions:

1. Spray the slow cooker insert with non-stick spray or line it with parchment paper.
2. In the slow cooker, combine the sliced peaches and mixed berries. Drizzle with honey or maple syrup and vanilla extract, stirring gently to coat the fruit evenly.
3. In a separate bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and a pinch of salt.
4. Pour the melted coconut oil or butter over the oat mixture and stir until the ingredients are well combined.
5. Sprinkle the oat topping evenly over the fruit in the slow cooker.
6. Cover and cook on low for 3-4 hours, or until the fruit is bubbly and the oat topping is golden brown and crisp.
7. Serve warm, optionally with a dollop of Greek yogurt or a scoop of vanilla ice cream.

This peach and berry crisp is the ultimate comfort food that satisfies your sweet tooth while still providing healthy fruit and fiber. The slow cooking process enhances the natural sweetness of the peaches and berries, and the oat topping gives the dish a satisfying crunch. It’s a versatile recipe that can be enjoyed on its own or paired with yogurt for a more filling breakfast. Whether you’re serving it for a special occasion or as a regular morning treat, this dish is sure to brighten up your day with minimal effort.

Crockpot Banana Nut Porridge

Bananas and nuts come together to make a deliciously creamy porridge that’s perfect for a cozy breakfast. The bananas provide a natural sweetness while the nuts add crunch and healthy fats, creating a balanced meal that will keep you full throughout the morning. This slow cooker recipe is quick to prepare and easy to customize with your favorite nuts and fruits.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or dairy-free milk of your choice)
• 2 ripe bananas, mashed
• 1/4 cup chopped walnuts or almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick cooking spray.
2. Add the oats, milk, mashed bananas, cinnamon, nutmeg, vanilla extract, and salt to the slow cooker.
3. Stir to combine all the ingredients.
4. Cover and cook on low for 4-5 hours, or until the oats are soft and the porridge has thickened to your desired consistency.
5. Stir in the chopped nuts during the last 10 minutes of cooking to keep them crunchy.
6. Once done, serve the porridge warm, drizzling with honey or maple syrup if desired.

This banana nut porridge is the ideal breakfast for anyone who loves creamy, comforting meals with a bit of crunch. The combination of oats, mashed bananas, and nuts provides a satisfying mix of textures and flavors. The cinnamon and nutmeg add warmth, while the vanilla extract brings a touch of sweetness. It’s a filling and nutritious breakfast option that can be easily made in advance and is perfect for busy mornings when you need something hearty and wholesome to get you through the day.

Crockpot Mixed Citrus and Poppy Seed Pudding

A bright and refreshing way to start the day, this citrus and poppy seed pudding combines the zesty flavors of oranges and lemons with the creamy texture of chia seeds. It’s an energizing breakfast packed with vitamin C and healthy fats, making it a great option for boosting your immune system and keeping you satisfied until your next meal.

Ingredients:

• 1 cup coconut milk (or milk of choice)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1/4 cup chia seeds
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp ground turmeric (optional, for color)
• 2 tbsp poppy seeds

Instructions:

1. In the slow cooker, combine the coconut milk, orange juice, lemon juice, maple syrup, vanilla extract, and turmeric (if using).
2. Stir in the chia seeds and poppy seeds, ensuring everything is well mixed.
3. Cover and cook on low for 2-3 hours, or until the mixture has thickened into a pudding-like consistency.
4. Stir the pudding halfway through to ensure the chia seeds are evenly distributed and don’t clump together.
5. Once done, allow it to cool slightly before serving, or refrigerate for a chilled option.

This citrus and poppy seed pudding is a light yet satisfying breakfast that will leave you feeling refreshed and ready to take on the day. The tangy citrus flavor, complemented by the nutty poppy seeds, creates a unique and vibrant dish that’s as nutritious as it is tasty. The chia seeds provide a dose of omega-3 fatty acids and fiber, making this pudding a healthy and energizing start to your morning. Whether you enjoy it warm or cold, it’s a versatile and flavorful option for a citrusy, creamy breakfast.

Crockpot Apple Cinnamon Quinoa Pudding

This warm and comforting quinoa pudding is a twist on traditional oatmeal, offering the nutty flavor of quinoa paired with the sweet aroma of apples and cinnamon. It’s a filling and nutritious breakfast that’s packed with protein, fiber, and antioxidants. The slow cooker takes the hassle out of cooking, making it a perfect option for busy mornings or a leisurely weekend breakfast.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or milk of choice)
• 2 apples, peeled and chopped
• 1/4 cup raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp maple syrup or honey (optional)
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In the slow cooker, combine the quinoa, almond milk, chopped apples, raisins or cranberries, cinnamon, nutmeg, maple syrup (if using), vanilla extract, and salt.
2. Stir the ingredients together to ensure they are well mixed.
3. Cover and cook on low for 5-6 hours, or until the quinoa is tender and the pudding has thickened to your desired consistency.
4. Stir occasionally if possible, and add extra milk if needed to keep the pudding creamy.
5. Once done, serve warm with additional maple syrup or a sprinkle of cinnamon if desired.

This apple cinnamon quinoa pudding is a delightful and hearty breakfast that combines the rich flavor of cinnamon with the crispness of apples. The quinoa adds protein and fiber, making it a filling and energizing meal that’s both nutritious and satisfying. Whether you prefer it with extra sweetness from maple syrup or enjoy it as is, this slow-cooked pudding is the perfect way to start your day with warmth and comfort. It’s a great alternative to traditional oatmeal and can easily be customized with your favorite fruits or nuts.

Crockpot Maple-Pecan Banana Bread Oatmeal

This slow cooker banana bread oatmeal combines the comforting flavors of banana bread with the creamy texture of oatmeal. The slow cooker allows the flavors to meld together beautifully, creating a hearty and satisfying breakfast. With the addition of maple syrup and pecans, it’s a delicious way to start the day with the familiar warmth and sweetness of banana bread, but in a more wholesome, nutritious form.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 3 cups almond milk (or milk of your choice)
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line it with parchment paper.
2. In the slow cooker, combine the mashed bananas, rolled oats, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
3. Stir the mixture well to combine all ingredients.
4. Cover and cook on low for 6-7 hours or until the oatmeal is thick and creamy.
5. About 30 minutes before serving, stir in the chopped pecans and let them cook until toasted and fragrant.
6. Once the oatmeal is done, serve warm with an additional drizzle of maple syrup, if desired.

This maple-pecan banana bread oatmeal is the perfect breakfast for those who crave the nostalgic flavors of banana bread but want a quicker, healthier option. The slow cooking process enhances the natural sweetness of the bananas and maple syrup, while the cinnamon and nutmeg add depth and warmth. The addition of toasted pecans brings a satisfying crunch, making each bite feel indulgent yet wholesome. It’s an easy, comforting meal that will keep you full and satisfied throughout the morning, making it ideal for busy weekdays or relaxed weekends.

Crockpot Pear and Cranberry Breakfast Quinoa

This fruit-packed quinoa breakfast is a vibrant, nutritious way to start the day. The combination of ripe pears and tangy cranberries creates a delightful balance of sweetness and tartness. The quinoa adds a hearty dose of protein, making this dish both satisfying and energizing. Perfect for those who prefer a more savory yet fruity breakfast, this slow-cooked quinoa recipe is a great alternative to traditional oatmeal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ripe pears, cored and chopped
• 1 cup fresh or dried cranberries
• 2 cups almond milk (or milk of choice)
• 1/4 cup maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. Add the quinoa, chopped pears, cranberries, almond milk, maple syrup or honey, cinnamon, ginger, vanilla extract, and salt to the slow cooker.
3. Stir the mixture to combine everything evenly.
4. Cover and cook on low for 4-5 hours, or until the quinoa is tender and the fruit is soft and fragrant.
5. Once cooked, give the quinoa a final stir, adjusting the sweetness with more maple syrup if desired.
6. Serve warm, optionally garnishing with extra cranberries or a dollop of Greek yogurt.

This pear and cranberry breakfast quinoa offers a refreshing twist on traditional morning meals. The quinoa provides a protein-rich base, while the pears contribute natural sweetness and the cranberries provide a tangy contrast. The spices add a comforting warmth, making this dish a perfect balance of flavors and textures. The slow cooker takes the guesswork out of the cooking process, making it an easy and convenient option for busy mornings. It’s a nutrient-packed breakfast that will keep you satisfied and energized until your next meal.

Crockpot Pineapple Coconut Breakfast Rice Pudding

This tropical rice pudding is the perfect way to transport yourself to a beachside paradise first thing in the morning. The combination of pineapple and coconut delivers a refreshing and tropical flavor, while the rice creates a creamy, comforting texture. It’s a healthy yet indulgent breakfast that feels like a special treat, and the slow cooker makes it so easy to prepare.

Ingredients:

• 1 cup Arborio rice (or any short-grain rice)
• 2 cups coconut milk (or milk of choice)
• 1 cup fresh pineapple, diced
• 1/4 cup shredded coconut
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick cooking spray.
2. Combine the rice, coconut milk, diced pineapple, shredded coconut, maple syrup, vanilla extract, cinnamon, and a pinch of salt in the slow cooker.
3. Stir everything together to ensure that the rice is evenly coated with the liquid and fruit.
4. Cover and cook on low for 5-6 hours, or until the rice is soft and the pudding has thickened to a creamy consistency.
5. Stir the pudding halfway through to prevent the rice from sticking to the bottom.
6. Once done, serve warm with a sprinkle of extra shredded coconut or fresh pineapple.

This pineapple coconut rice pudding is a tropical delight that offers a creamy, dreamy breakfast option. The combination of sweet pineapple and coconut gives it a refreshing flavor, while the rice provides a comforting and hearty base. The slow cooker ensures that the rice becomes tender and the flavors meld beautifully. Whether you’re craving something different or want to treat yourself to a luxurious breakfast, this tropical rice pudding is a perfect way to start the day on a sweet note.

Crockpot Mixed Berry and Almond Butter Chia Pudding

This chia pudding is a nutritious and filling breakfast that combines the power of chia seeds with the richness of almond butter and the brightness of mixed berries. The slow cooker makes the chia seeds expand into a creamy pudding consistency, while the almond butter adds healthy fats and protein. It’s an easy, hands-off recipe that’s ideal for busy mornings or meal prep.

Ingredients:

• 1 cup coconut milk (or milk of choice)
• 1/2 cup almond butter
• 1/4 cup chia seeds
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tbsp maple syrup or honey (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line it with parchment paper.
2. In the slow cooker, combine the coconut milk, almond butter, chia seeds, maple syrup (if using), vanilla extract, and a pinch of salt. Stir well to ensure the almond butter and chia seeds are evenly mixed.
3. Cover and cook on low for 2-3 hours, or until the chia seeds have absorbed the liquid and the pudding has thickened.
4. Add the mixed berries in the last 30 minutes of cooking, allowing them to soften and infuse the pudding with their flavor.
5. Once done, serve warm or refrigerate for a cold option. Garnish with extra berries or a drizzle of almond butter.

This mixed berry and almond butter chia pudding is a rich and flavorful breakfast that combines creamy textures with bursts of fresh fruit. The chia seeds provide fiber and omega-3s, while the almond butter adds healthy fats and protein, making it a balanced and satisfying meal. The slow cooker makes it easy to prepare, and the berries enhance the dish with their natural sweetness and antioxidants. It’s a great breakfast for anyone looking for a quick, nutritious option that doesn’t compromise on flavor.

Crockpot Apple Cranberry Almond Steel-Cut Oats

This apple cranberry almond oatmeal is a hearty and flavorful breakfast that’s packed with fiber and nutrients. The tartness of the cranberries balances perfectly with the sweetness of the apples, while the almonds add crunch and healthy fats. Steel-cut oats create a chewy, satisfying texture, making this a filling breakfast that will keep you energized throughout the morning.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water or almond milk
• 2 apples, peeled and chopped
• 1/2 cup fresh or dried cranberries
• 1/4 cup chopped almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup or honey (optional)
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray.
2. Combine the steel-cut oats, water or almond milk, chopped apples, cranberries, cinnamon, nutmeg, and salt in the slow cooker.
3. Stir to mix everything evenly.
4. Cover and cook on low for 7-8 hours, or until the oats are tender and have absorbed most of the liquid.
5. Stir in the chopped almonds and maple syrup (if using) about 30 minutes before serving.
6. Once done, serve warm with additional almonds or a drizzle of honey, if desired.

This apple cranberry almond steel-cut oats recipe provides a perfect balance of textures and flavors. The chewy steel-cut oats form the base, while the apples provide natural sweetness and the cranberries add a tart contrast. The almonds give a satisfying crunch, and the warm spices tie everything together. It’s a nutrient-dense breakfast that’s perfect for starting your day with a comforting, energy-boosting meal that will keep you full and satisfied for hours.

Crockpot Cinnamon Roll Breakfast Casserole

This cinnamon roll breakfast casserole transforms the beloved flavor of cinnamon rolls into a comforting and easy-to-make breakfast. The slow cooker allows the cinnamon rolls to cook to golden perfection while infusing the entire dish with warm, spicy sweetness. A creamy custard made from eggs and milk binds everything together, creating a gooey, indulgent casserole that tastes just like a bakery-style cinnamon roll.

Ingredients:

• 1 can of refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup milk (or dairy-free milk of choice)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Lightly grease the inside of the slow cooker with non-stick spray or butter.
2. Cut the cinnamon rolls into quarters and place them evenly in the slow cooker.
3. In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined.
4. Pour the egg mixture over the cinnamon rolls, making sure all the pieces are soaked.
5. Cover and cook on low for 2.5-3 hours, or until the casserole is set and golden brown on top.
6. Drizzle the included icing over the casserole before serving, or add extra maple syrup for a more indulgent touch.

This cinnamon roll breakfast casserole is a game-changer for anyone who loves the rich, sweet taste of cinnamon rolls but doesn’t want to spend hours baking them. The slow cooker does all the work, gently cooking the cinnamon rolls to create a deliciously soft, custardy breakfast dish. The syrupy, gooey texture is perfect for those who love sweet breakfasts. Whether serving it for a special occasion or a cozy weekend morning, this casserole is sure to be a crowd-pleaser that everyone will enjoy.

Crockpot Apple Pie Oatmeal

This apple pie oatmeal recipe brings the cozy, comforting flavors of apple pie into a wholesome, easy-to-make breakfast. The slow cooker melds the cinnamon, nutmeg, and apple flavors together into a creamy, filling oatmeal that tastes like dessert but is packed with nutritious ingredients. The slow-cooked oats create a warm, satisfying base, perfect for a fall-inspired breakfast year-round.

Ingredients:

• 1 cup steel-cut oats
• 2 apples, peeled and chopped
• 4 cups almond milk (or milk of choice)
• 1/4 cup maple syrup or honey
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line it with parchment paper.
2. Add the steel-cut oats, chopped apples, almond milk, maple syrup or honey, cinnamon, nutmeg, vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the oats are tender and the apples have softened.
4. About 30 minutes before serving, stir in the chopped walnuts, if using.
5. Serve warm, garnished with additional walnuts, apple slices, or a drizzle of maple syrup.

This apple pie oatmeal offers a delicious way to enjoy the flavors of apple pie without the heavy calories. The steel-cut oats create a hearty base, while the apples provide natural sweetness and the spices bring the warm, comforting flavors of fall. The slow cooker ensures everything cooks to perfection, creating a creamy, satisfying breakfast that can be enjoyed on even the busiest mornings. Whether you top it with walnuts or enjoy it plain, this oatmeal is a nourishing, comforting meal that will leave you full and content.

Crockpot Blueberry Lemon Breakfast Quinoa

This blueberry lemon breakfast quinoa is a fresh, fruity breakfast that combines the tanginess of lemon with the sweetness of blueberries. Quinoa adds a protein-packed base, making this dish more substantial than traditional oatmeal. The slow cooker allows the quinoa to cook to a creamy texture, making this a deliciously filling breakfast that’s light yet satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or milk of choice)
• 1 cup fresh or frozen blueberries
• 1 tbsp lemon zest
• 2 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line it with parchment paper.
2. Add the quinoa, almond milk, blueberries, lemon zest, maple syrup or honey, vanilla extract, cinnamon, and salt to the slow cooker.
3. Stir the mixture to combine.
4. Cover and cook on low for 4-5 hours, or until the quinoa is tender and the pudding has thickened.
5. Stir occasionally, and add a splash more milk if the pudding becomes too thick.
6. Serve warm with additional fresh blueberries or a drizzle of honey if desired.

This blueberry lemon breakfast quinoa is a perfect blend of refreshing citrus and sweet berries. The quinoa provides a protein-packed, hearty base that keeps you full throughout the morning. The slow cooker makes it simple to prepare, letting the flavors meld together as it cooks. Whether you enjoy it as a quick breakfast or serve it as part of a brunch spread, this dish is light, flavorful, and incredibly nourishing, making it a great way to start your day on a healthy note.

Crockpot Cranberry Orange Breakfast Couscous

This cranberry orange breakfast couscous is a delightful twist on traditional breakfast grains, combining the citrusy freshness of orange with the tartness of cranberries. Couscous cooks quickly and provides a soft, delicate texture that absorbs all the flavors of the spices and fruit. It’s a vibrant, colorful breakfast that’s packed with vitamins and antioxidants, perfect for anyone seeking something a little different.

Ingredients:

• 1 cup whole wheat couscous
• 2 cups water or almond milk
• 1 cup fresh or dried cranberries
• 1 orange, peeled and segmented
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. Combine the couscous, water or almond milk, cranberries, orange segments, honey or maple syrup, cinnamon, nutmeg, and salt in the slow cooker.
3. Stir everything together to ensure the couscous is evenly coated with the liquid and spices.
4. Cover and cook on low for 2-3 hours, or until the couscous is tender and the flavors have melded together.
5. Once cooked, stir gently and serve warm, optionally garnished with additional cranberries or orange zest.

This cranberry orange breakfast couscous is a light, refreshing option that provides a burst of citrus and fruit flavors. The couscous creates a soft, almost creamy texture while absorbing the sweetness from the honey and the tartness from the cranberries. The slow cooker allows the ingredients to meld together, creating a flavorful and nourishing breakfast that feels fresh and vibrant. It’s a perfect dish for those looking to try something new while still enjoying a healthy, satisfying start to their day.

Crockpot Chia Seed and Mango Pudding

For a tropical twist on breakfast, this chia seed and mango pudding is a refreshing, nutrient-dense option. Chia seeds are high in omega-3s, fiber, and protein, making this pudding not only delicious but also filling. The sweet mango adds a tropical flair, and the slow cooker gives it the perfect creamy consistency. It’s an ideal dish for a quick breakfast or a refreshing snack.

Ingredients:

• 1 cup coconut milk (or milk of choice)
• 1/2 cup chia seeds
• 2 ripe mangoes, peeled and diced
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. In the slow cooker, combine the coconut milk, chia seeds, mango, maple syrup or honey, vanilla extract, and a pinch of salt.
3. Stir well to combine the ingredients.
4. Cover and cook on low for 2-3 hours, or until the chia seeds have absorbed the liquid and the pudding has thickened.
5. Stir occasionally to prevent clumping, and adjust the sweetness as needed.
6. Serve warm, or refrigerate for a cold, refreshing pudding.

This chia seed and mango pudding is a light, tropical breakfast that’s packed with nutrients and flavor. The chia seeds provide fiber and healthy fats, while the mango adds a burst of natural sweetness. The slow cooker makes it easy to prepare, and the pudding can be enjoyed warm or chilled, depending on your preference. It’s a refreshing and satisfying option that’s perfect for anyone looking for a quick, healthy breakfast with a tropical twist.

Crockpot Sweet Potato and Apple Breakfast Hash

This sweet potato and apple breakfast hash is a savory yet subtly sweet dish that’s perfect for those who enjoy a heartier breakfast. The slow cooker brings out the natural sweetness of the sweet potatoes and apples, while a blend of spices, like cinnamon and nutmeg, adds a warm, comforting flavor. Topped with crispy bacon or sausage (optional), this dish makes for a filling and satisfying breakfast.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 apples, peeled and diced
• 1 small onion, diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp olive oil or butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/2 cup cooked bacon or sausage

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. Add the diced sweet potatoes, apples, onion, cinnamon, nutmeg, ginger, salt, and pepper to the slow cooker.
3. Drizzle with olive oil or butter, and stir to coat the ingredients evenly.
4. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the apples have softened.
5. If desired, add cooked bacon or sausage in the last 30 minutes of cooking to add a savory touch.
6. Serve warm, optionally garnished with fresh herbs like parsley or thyme.

This sweet potato and apple breakfast hash offers the perfect balance of savory and sweet flavors. The slow cooker enhances the natural sweetness of the sweet potatoes and apples, while the spices bring depth and warmth to the dish. Adding bacon or sausage elevates the flavor profile, making it a hearty breakfast that will keep you full and satisfied. Whether served as a main breakfast dish or as part of a brunch spread, this recipe is a comforting and nutritious way to start the day.

Crockpot Tropical Coconut Breakfast Rice

This tropical coconut rice breakfast is a creamy, slightly sweet dish that combines the rich flavors of coconut milk with the freshness of tropical fruit. The slow cooker makes it simple to prepare, and the result is a soft, fluffy rice pudding that’s infused with the bright, exotic flavors of pineapple, mango, and coconut. It’s perfect for those who want a refreshing, tropical start to their day.

Ingredients:

• 1 cup white rice (or jasmine rice)
• 2 cups coconut milk (or milk of choice)
• 1 cup diced pineapple
• 1 cup diced mango
• 1/4 cup shredded coconut
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. Add the rice, coconut milk, pineapple, mango, shredded coconut, honey or maple syrup, vanilla extract, and salt to the slow cooker.
3. Stir to combine all the ingredients.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the mixture has thickened to a creamy consistency.
5. Stir the rice pudding halfway through the cooking time to ensure the rice cooks evenly.
6. Once done, serve warm, garnished with additional shredded coconut or fruit if desired.

This tropical coconut breakfast rice is a dreamy, tropical treat that’s both filling and refreshing. The coconut milk creates a rich and creamy base, while the pineapple and mango bring a natural sweetness and freshness. The slow cooker makes it an effortless breakfast, allowing the rice to cook to perfection while infusing all the flavors together. This dish is perfect for anyone who loves tropical flavors and is looking for a comforting yet fresh breakfast option.

Crockpot Apricot-Almond Breakfast Couscous

This apricot-almond breakfast couscous is a unique and flavorful way to enjoy couscous in the morning. The combination of sweet apricots, toasted almonds, and warm spices creates a satisfying breakfast that’s both light and filling. The slow cooker makes it easy to prepare, and the couscous absorbs the flavors of the fruit and spices, creating a soft, aromatic dish that’s perfect for a cozy morning.

Ingredients:

• 1 cup whole wheat couscous
• 2 cups water or almond milk
• 1/2 cup dried apricots, chopped
• 1/4 cup chopped almonds
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp honey or maple syrup
• Pinch of salt

Instructions:

1. Spray the inside of the slow cooker with non-stick spray or line with parchment paper.
2. Combine the couscous, water or almond milk, chopped apricots, chopped almonds, cinnamon, ginger, honey or maple syrup, and salt in the slow cooker.
3. Stir everything together to ensure the couscous is evenly mixed with the liquid and fruit.
4. Cover and cook on low for 2-3 hours, or until the couscous is tender and the mixture has thickened.
5. Stir gently before serving, and garnish with additional chopped almonds or apricots.

This apricot-almond breakfast couscous is a flavorful and light breakfast option that offers a delightful combination of sweet, nutty, and warm flavors. The couscous provides a soft, fluffy base, while the apricots add a touch of natural sweetness and the almonds bring a satisfying crunch. The slow cooker makes it easy to prepare, allowing the flavors to meld together perfectly. This dish is a great way to enjoy a healthy, filling breakfast that’s both nourishing and delicious.

Note: More recipes are coming soon!