Slow Cooker Pumpkin Pie Oatmeal Recipe
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.
- 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
Scale
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
- Prepare the slow cooker: Spray the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
- 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.
- 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.
- Stir and serve: In the morning, stir the oatmeal well as the oats tend to settle at the bottom. Portion the oatmeal into bowls.
- Add toppings: Top each bowl with chopped pecans, and drizzle with extra maple syrup and almond milk as desired for added creaminess and sweetness.
- Store leftovers: Allow any leftover oatmeal to cool completely, then transfer it to a sealed container and refrigerate for up to one week.
- 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
