Slow Cooker Pumpkin Pie Oatmeal Recipe

Introduction

Wake up to the warm, comforting flavors of slow cooker pumpkin pie oatmeal. This hearty breakfast combines steel-cut oats with pumpkin and spices for a creamy, nourishing start to your day. It’s effortless to prepare the night before and ready when you are.

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: Spray the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
2. Step 2: Add 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 combine.
3. Step 3: Cover and cook on low for 6 to 8 hours. For a programmable slow cooker, set it to low for 7 hours, then switch to warm.
4. Step 4: In the morning, stir the oatmeal thoroughly as the oats will settle at the bottom.
5. Step 5: Serve portions topped with chopped pecans, a drizzle of maple syrup, and a splash of almond milk.

Tips & Variations

• For a nuttier texture, toast the pecans lightly before adding them as a topping.
• Use coconut milk instead of almond milk for a richer flavor.
• Add a pinch of ground ginger or nutmeg to enhance the autumn spices.
• For extra sweetness, stir in a mashed banana before cooking.

Storage

Allow the oatmeal to cool, then store it in a sealed container 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 quick oats instead of steel-cut oats?

Steel-cut oats are recommended for this slow cooker recipe because they maintain a pleasant texture after long cooking. Quick oats may become too mushy or disintegrate.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin is pure pumpkin puree without added sugar or spices. Pumpkin pie filling contains sweeteners and spices, so for best results, use pure pumpkin puree.

Slow Cooker Pumpkin Pie Oatmeal Recipe

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★★★★★

4.8 from 134 reviews

This Slow Cooker Pumpkin Pie Oatmeal is a warm, comforting breakfast made with steel-cut oats and rich pumpkin puree, slow-cooked to perfection with aromatic pumpkin pie spices. It’s an easy, hands-off recipe ideal for busy mornings, delivering a creamy and flavorful meal that’s both nutritious and satisfying. Topped with chopped pecans and a drizzle of maple syrup, this dish captures the essence of fall in every bite.

• Author: lucas
• Prep Time: 5 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 5 minutes to 8 hours 5 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

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Main 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 ground cinnamon
• ¼ teaspoon salt

Toppings

• Chopped pecans
• Additional maple syrup (for serving)
• Additional unsweetened almond milk (for serving)

Instructions

1. Prepare the slow cooker: Spray the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
2. Add ingredients: Place the steel-cut oats, water, unsweetened almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt into the slow cooker. Mix everything thoroughly to combine.
3. Cook the oatmeal: Cover and cook on the low setting for 6 to 8 hours. If using a programmable slow cooker, set it for 7 hours on low, then switch to the warm setting to keep it at serving temperature.
4. Stir and serve: In the morning, stir the oatmeal well as the oats tend to settle at the bottom. Portion the oatmeal into bowls.
5. Add toppings: Top each bowl with chopped pecans, and drizzle with extra maple syrup and almond milk as desired for added creaminess and sweetness.
6. Store leftovers: Allow any leftover oatmeal to cool completely, then transfer it to a sealed container and refrigerate for up to one week.
7. Reheat when needed: To reheat, use the stovetop or microwave. Add a splash of almond milk to loosen the oatmeal and stir well before serving.

Notes

• Using steel-cut oats results in a hearty and chewy texture; quick oats are not recommended as they can become mushy when slow-cooked.
• Feel free to substitute almond milk with any other nut or dairy milk based on preference.
• Adjust the level of maple syrup to taste or substitute with honey for a different sweetness.
• The pumpkin pie spice can be homemade or store-bought; it typically contains cinnamon, nutmeg, ginger, and cloves.
• Make sure to coat the slow cooker well to prevent the oatmeal from sticking and burning on the sides or bottom.
• Leftover oatmeal can be frozen for up to 3 months but may require extra liquid when reheating.
• This recipe is perfect for meal prepping and makes a wholesome breakfast for busy weekdays.

Keywords: slow cooker, pumpkin pie oatmeal, steel-cut oats, pumpkin puree, fall breakfast, vegan oatmeal, healthy breakfast, make-ahead oatmeal, maple syrup oatmeal