This pear oatmeal cooks overnight in the Crockpot with whole Bartlett pears, steel-cut oats and cinnamon. Tuck butter into the cored pears before cooking, then mash them into the oatmeal in the morning for a cozy breakfast with tender pear pieces throughout.

The pears are my favorite part of this breakfast! After seven hours on Low, each one collapsed under a single gentle press of my potato masher. The butter tucked inside melts into the oatmeal, and the pears become so soft that there’s no need to peel or chop them before cooking.

My selective 16-year-old ate this every morning until it was gone, which says a lot about how delicious it is! If you enjoyed my overnight apple oatmeal, this buttery pear version belongs on your breakfast list, too.

Expect warm, creamy steel-cut oatmeal with soft pear pieces and flecks of pear skin. I tested this recipe in a 6-quart slow cooker using water, with milk or cream added to individual bowls after cooking.

Creamy pear oatmeal with cinnamon in a bowl, close up on spoonful.

Why This Recipe Works

No peeling or chopping the pears. Remove the cores from the bottom and leave the pears whole, with their skins on.
The butter goes inside the pears. It melts into the oatmeal as the fruit softens overnight.
Very little work in the morning. Mash the pears, remove the stems and stir in the vanilla before serving.
One batch makes six servings. Enjoy breakfast together or portion out leftovers for the next few mornings.

Ingredient Notes

Traditional steel-cut oats: Use regular steel-cut oats for this long cooking time. Quick-cooking steel-cut oats, rolled oats and instant oats are not direct substitutes.

Pears: I tested this with 3 large, ripe Bartlett pears. To check ripeness, gently press near the stem; the flesh should give slightly. Leave the skins on and core from the bottom, keeping the tops intact. You can also use 4 small pears with the same total amount of butter. Other varieties have not been tested and may soften differently.

Salted butter: Divide 3 tablespoons among the pear cavities. I didn’t add extra salt to this version.

Water: The oats cook in 4 cups of water. Add milk or cream after cooking if you’d like a creamier or thinner bowl.

Light brown sugar and cinnamon: These sweeten and flavor the oatmeal without a long list of ingredients. I didn’t use nutmeg in this version.

Vanilla extract: Stir it in after cooking, just before mashing and mixing.

How to Make Pear Oatmeal in the Crockpot

Person scooping a soft baked pear with orange utensil over a hand.

Core the pears. Wash the ripe pears and leave the skins on. Carefully cut around the blossom end on the bottom, then scoop out the cores and seeds, keeping the tops and stems intact.

Bite reveals butter-filled pear resting in hands, with sticks of butter on cutting board in the背景.

Fill with butter. Gently press about 1 tablespoon of salted butter into each of the 3 large pears. If using 4 small pears, divide the same 3 tablespoons among them.

Water being poured into a pot surrounded by oat-like grains and bubbling surface.

Mix the oatmeal base. Generously coat the inside of a 6-quart slow cooker with nonstick cooking spray. Add the steel-cut oats, water, brown sugar and cinnamon. Stir to combine.

Three orange pears soaking in a pot of liquid water.

Add the pears. Nestle the butter-filled pears upright in the oatmeal mixture, with their stems pointing up.

Pear Oatmeal with pears in a slow-cooked pot and a caramelized surface.

Cook overnight. Cover and cook on Low for approximately 7 hours, until the oats are tender and the pears are soft enough to collapse easily when pressed.

Slow cooker dish with browned crust, peaches, and creamy sauce being mashed.

Mash the pears. Add the vanilla and use a potato masher to gently mash the pears directly in the slow cooker. Remove all stems, leaving some soft pear pieces intact if you enjoy a chunkier texture.

Creamy pear oatmeal with oats and fruit in a crockpot.

Stir to combine. Stir the mashed pears and vanilla into the oatmeal until evenly distributed.

Creamy pear oatmeal with oats, chunks of pear, and a swirl of cream on top in a white bowl.

Let stand and serve. Allow the oatmeal to stand for 5–10 minutes, then spoon into bowls. Serve with milk or cream, maple syrup or chopped toasted nuts as desired.

Tips and Simple Variations

Grease the insert generously. This helps reduce sticking around the edges during the long cooking time.
Use the tested slow cooker size. I used a 6-quart Crockpot. A mini slow cooker may need different amounts and timing.
Check for tenderness. Seven hours is approximate. Both the oats and pears should be soft before mashing.
Adjust individual bowls. Add milk or cream for a thinner texture, maple syrup for more sweetness, or toasted pecans or walnuts for crunch.
For a dairy-free variation, try dairy-free butter and use a dairy-free topping. The oatmeal already cooks in water. This substitution has not been tested.

How to Store and Reheat

Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours. Keep refrigerated for up to 3–4 days, or freeze individual portions for up to 3 months for best quality.

The oatmeal thickens in the refrigerator. Add a little water or milk and reheat in the microwave or a saucepan, stirring occasionally until heated throughout to 165°F. Thaw frozen portions in the refrigerator before reheating.

Creamy pear oatmeal with oats and fruit in a pot, served with a purple spoon.

Frequently Asked Questions

Do I need to peel the pears?

No. I leave the skins on, and they soften during cooking. You’ll see small pieces of skin throughout the finished oatmeal.

How do I core pears while keeping them whole?

Work from the bottom with a small melon baller or a small spoon, carefully scooping out the core and seeds. Leave the top intact so there’s a cavity to hold the butter.

Can I use rolled oats instead of steel-cut oats?

Use traditional steel-cut oats for this recipe. Rolled oats and quick-cooking oats cook faster and would need a different method and cooking time.

Can I replace the water with milk?

I tested this recipe with water. For results closest to mine, cook it as written and stir milk or cream into your bowl after cooking. A full milk substitution hasn’t been tested for this seven-hour method.

Is this the same as refrigerated overnight oats?

This is hot oatmeal that cooks overnight in a slow cooker. It uses traditional steel-cut oats and is served warm, rather than soaked in the refrigerator.

More Cozy Oatmeal Recipes

Try my overnight apple oatmeal for another whole-fruit breakfast, or make pumpkin chocolate oatmeal when you’re craving pumpkin and melted chocolate.

Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.

Pear Oatmeal (Overnight Crockpot Recipe)