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Creamy pear oatmeal with cinnamon and brown sugar, spoonful on a spoon.

Pear Oatmeal (Overnight Crockpot Recipe)

Whole Bartlett pears filled with butter cook overnight with steel-cut oats, brown sugar and cinnamon. Mash the tender pears into the oatmeal in the morning for a warm, creamy breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 hours
Resting Time: 5 minutes
Total Time: 7 hours 15 minutes
Servings: 6
Calories: 262kcal
Author: Megan Porta

Equipment

Ingredients

  • Nonstick cooking spray
  • 1 cup traditional steel-cut oats
  • 4 cups water
  • 1/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 3 large ripe Bartlett pears or 4 small ripe pears
  • 3 Tbsp salted butter divided
  • 1 tsp vanilla extract

Instructions

  • Generously coat the inside of a 6-quart slow cooker with nonstick cooking spray.
    Nonstick cooking spray
  • Add the steel-cut oats, water, brown sugar and cinnamon. Stir to combine.
    1 cup traditional steel-cut oats, 4 cups water, 1/4 cup packed light brown sugar, 1 tsp ground cinnamon
  • Wash the pears. Working from the bottom, carefully remove the cores and seeds, leaving the tops and stems intact. Leave the skins on.
    3 large ripe Bartlett pears
  • Divide the butter among the pear cavities, gently pressing approximately 1 tablespoon into each of the 3 large pears. If using 4 small pears, divide the same 3 tablespoons among them.
    3 Tbsp salted butter
  • Place the pears upright in the oatmeal mixture, with their stems pointing up.
  • 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.
  • Add the vanilla. Use a potato masher to gently mash the pears into the oatmeal, then stir to combine. Remove all stems before serving.
    1 tsp vanilla extract
  • Let stand for 5–10 minutes. Spoon into bowls and serve with your preferred toppings.

Notes

  • Use traditional steel-cut oats. Quick-cooking steel-cut oats, rolled oats and instant oats are not direct substitutes.
  • Choose ripe pears that give slightly when gently pressed near the stem. Hard, underripe pears may need more cooking time and may not mash as easily.
  • Tested in a 6-quart slow cooker with 3 large Bartlett pears. Other pear varieties may soften differently.
  • Core the pears from the bottom, keeping the tops intact to hold the butter inside.
  • Leave some pear pieces intact for a chunkier oatmeal. Milk or cream can be added after cooking to adjust the consistency.
  • No nutmeg or extra salt is needed for this version.
  • Optional toppings: Serve with milk or cream, a drizzle of maple syrup, or chopped toasted pecans or walnuts.
  • Refrigerate leftovers within 2 hours and use within 3–4 days. Freeze extra portions for up to 3 months for best quality. Reheat with a splash of water or milk to 165°F.
    Use traditional steel-cut oats and a 6-quart slow cooker for results closest to mine. Cook until both the oats and pears are tender, then mash the pears directly into the oatmeal.

Nutrition

Calories: 262kcal | Carbohydrates: 44g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 131mg | Fiber: 7g | Sugar: 20g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
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