Slow Cooker Pumpkin Pie Oatmeal Recipe

Start your day with a warm and comforting bowl of Slow Cooker Pumpkin Pie Oatmeal. This hearty breakfast combines the rich flavors of pumpkin and warm spices with creamy steel-cut oats, all made effortlessly in your slow cooker overnight.

Ingredients

• Cooking spray (butter or coconut oil, for coating the slow cooker)
• 1 cup steel-cut oats
• 2 ½ cups water
• 1 ½ cups unsweetened almond milk
• 1 cup canned pumpkin or homemade pumpkin puree
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• Chopped pecans (for serving)
• Additional maple syrup and almond milk (for serving)

Instructions

1. Step 1: Coat your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
2. Step 2: Add steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir well to combine all ingredients.
3. Step 3: Cook on low for 6 to 8 hours. If your slow cooker is programmable, set it for 7 hours on low, then switch to the warm setting.
4. Step 4: In the morning, stir the oatmeal well to mix in any settled oats.
5. Step 5: Portion the oatmeal into bowls and top with chopped pecans, extra maple syrup, and almond milk as desired.

Tips & Variations

• Use homemade pumpkin puree for a fresher flavor and to control sweetness.
• For added texture, stir in chopped nuts or dried fruit before cooking.
• Adjust spices to your taste by increasing cinnamon or adding a pinch of nutmeg.
• For a dairy-free version, stick with almond milk or another plant-based milk.

Storage

Let the oatmeal cool completely before transferring it to a sealed container. Store in the refrigerator for up to one week. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of almond milk to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Steel-cut oats are preferred for this recipe as they hold up better during the long cooking time. Using rolled oats may result in a mushier texture.

Do I have to use a slow cooker for this recipe?

The slow cooker makes it easy to prepare overnight, but you could cook the oatmeal on the stove low and slow; just watch closely to avoid burning and reduce the cooking time.

Slow Cooker Pumpkin Pie Oatmeal Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

A comforting and nutritious slow cooker pumpkin pie oatmeal recipe, perfect for a warm and hearty breakfast. This dish combines steel-cut oats with pumpkin puree, warming spices, and natural sweeteners, slow-cooked to creamy perfection and topped with crunchy pecans, maple syrup, and almond milk.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Oatmeal Base

• 1 cup steel-cut oats
• 2 ½ cups water
• 1 ½ cups unsweetened almond milk
• 1 cup canned pumpkin or homemade pumpkin puree
• 3 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For Cooking

• cooking spray (butter or coconut oil for coating the slow cooker)

For Serving

• chopped pecans
• additional maple syrup
• additional almond milk

Instructions

1. Prepare slow cooker: Coat the inside of your slow cooker with butter or coconut oil using cooking spray to prevent sticking.
2. Add ingredients: Combine the steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir well to mix all ingredients evenly.
3. Cook: Set the slow cooker to low heat and cook for 6-8 hours. If your slow cooker has a programmable feature, cook on low for 7 hours, then switch to the warm setting to keep it ready.
4. Stir and serve: In the morning, stir the oatmeal well to mix the settled oats from the bottom. Portion the oatmeal into bowls.
5. Add toppings: Top each serving with chopped pecans, a drizzle of maple syrup, and a splash of almond milk to taste.
6. Store leftovers: Allow any leftover oatmeal to cool before storing it in a sealed container in the refrigerator for up to one week.
7. Reheat: Reheat refrigerated oatmeal on the stovetop or in the microwave, adding additional almond milk as needed to loosen the consistency.

Notes

• You can use homemade pumpkin puree or canned pumpkin based on your preference.
• The cooking time can be adjusted slightly depending on your slow cooker model.
• Adding more almond milk during reheating will give the oatmeal a creamier texture.
• To make it nut-free, omit the pecans and substitute maple syrup for toppings.
• Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.

Keywords: Pumpkin pie oatmeal, slow cooker oatmeal, steel-cut oats breakfast, vegan pumpkin breakfast, pumpkin spice oatmeal, healthy fall breakfast