Slow Cooker Pumpkin Pie Oatmeal


Have pumpkin pie for breakfast with this healthy slow cooker pumpkin pie oatmeal recipe featuring steel-cut oats cooked overnight with pumpkin puree and spices. Hello fall!

I love all things oatmeal and have a ton of oatmeal recipes to prove it. I also love all things pumpkin and since it’s pumpkin season I figured this slow cooker pumpkin pie oatmeal would be the perfect recipe to celebrate with! I’ve already made these oats twice this week and I couldn’t hold out on sharing any longer. They’re way too good not to share.

This recipe is inspired and adapted from my slow cooker apple cinnamon oatmeal which features steel-cut oats cooked with warm apple chunks, cinnamon and vanilla. I love cooking steel-cut oats in the slow cooker so a pumpkin pie version was a natural progression.

Slow Cooker Pumpkin Pie Oatmeal in a shallow bowl topped with pecans.

Pumpkin Pie Creations

The thing about pumpkin pie is that most people only have it once a year — on Thanksgiving. For people like me who love pumpkin pie all year round this is kind of sad, so we improvise and make things like pumpkin pie overnight oats, pumpkin pie yogurt bowls, pumpkin pie smoothies and slow cooker pumpkin pie oatmeal to get our pumpkin pie fix all season long. All year long, if we’re being honest.

These oats have all the flavor components of pumpkin pie — pureed pumpkin, pumpkin pie spice, a little sweetness (from the maple syrup), cinnamon and vanilla. They’re vegan, absolutely delicious and take only about 10 minutes of prep work. Throw everything into your slow cooker and wake up to a warm and comforting bowl of pumpkin pie oatmeal!

Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with pecans scattered around the bowl.

Slow Cooker Oatmeal for Meal Prep

This recipe makes four servings of oatmeal so you can share with others (this would be great for a holiday brunch) or use it as a meal prep recipe and save the leftover oatmeal for a quick breakfast throughout the week. Just let the leftover oatmeal cool and place it in the refrigerator for up to one week. Simply reheat the oatmeal on the stovetop or in the microwave. Just add a little water or milk when reheating if it’s too thick.

Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl. Mug of coffee in the background.

Ingredients Needed

  • steel-cut oats – This recipe is meant to be made with steel-cut oats because they hold up well for the longer cook time in the slow cooker. Rolled or quick oats are not recommended. If you want to use rolled or quick oats, try my pumpkin baked oatmeal or pumpkin protein oatmeal instead.
  • water and unsweetened almond milk – you can use all water, all almond milk or a mixture of the two for this recipe. You can make your own almond milk or use another non-dairy milk if you prefer!
  • pumpkin puree – either canned pumpkin or homemade pumpkin puree works.
  • maple syrup – feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
  • pumpkin pie spice – use homemade pumpkin pie spice or use store-bought!
  • vanilla, cinnamon and salt – additional spices and seasonings for warm, cozy vibes.
  • maple syrup, chopped nuts, nut butter – for topping!
Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.

Can I Make Pumpkin Pie Oatmeal in the Instant Pot?

I haven’t tested this recipe in the Instant Pot, but I have made my slow cooker apple cinnamon oatmeal in the Instant Pot and this is what I would do:

  1. Add all the ingredients, minus 2 cups of liquid and toppings into your Instant Pot.
  2. Cover with the lid and turn the vent to “sealing.” Press the manual button and set the time to 4 minutes on high pressure. The Instant Pot will automatically start.
  3. Once done cooking, allow the pressure to naturally release. Once all the pressure has been released, carefully remove the lid and stir the oatmeal and serve.

The big difference between cooking this oatmeal in the slower cooker and the Instant Pot is the amount of liquid. For the slow cooker you need 4 cups of liquid and for the Instant Pot you only need 2 cups. It can be water or almond milk, whichever you prefer. Almond milk will make for creamier oatmeal.

Slow Cooker Pumpkin Pie Oatmeal in a white bowl with pecans.

More Pumpkin Recipes to Try

Slow Cooker Pumpkin Pie Oatmeal

4 from 82 votes
Have pumpkin pie for breakfast with this healthy slow cooker pumpkin pie oatmeal recipe featuring steel-cut oats cooked overnight with pumpkin puree and spices. Hello fall!
Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 4



  • Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well.
  • Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  • In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk.
  • Let the oatmeal cool and place into a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed.



  • Steel-cut oats: Only use steel-cut oats for this recipe. Rolled oats and quick oats are not recommended. 


Serving: 1/4 of recipe Calories: 242kcal Carbohydrates: 45g Protein: 8g Fat: 4g Fiber: 8g Sugar: 10g
Course: Breakfast
Cuisine: American
Keyword: slow cooker pumpkin pie oatmeal


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Recipe Rating

    1. Carolina
      June 9, 2022 AT 12:13 pm

      Hello can I take the leftovers of this porridge and make Baked oats? And how do I do? And do you now if I can do some granola/müsli from the leftovers? And how do I do that? Love this porridge it is deliches😋 🎃🥣

      1. Brittany Mullins
        June 10, 2022 AT 2:31 pm

        Hi Carolina! You probably could take the leftovers from this oatmeal and bake it to reheat, but I’m not sure it’s the best option for making baked oatmeal. I do have a pumpkin baked oatmeal recipe though! The same goes for making granola. I don’t think the leftovers would work for making granola but I have a pumpkin granola recipe too! Hope this helps.

    2. Kelsie
      May 12, 2022 AT 7:35 pm

      Hi, this recipe sounds delicious, but I dont want to use a slow cooker. Can I do it on the stovetop and for less portions? I wonder if the amount of liquid would need to be changed?

      1. Brittany Mullins
        May 13, 2022 AT 8:30 am

        Hi, Kelsie! You should try my Pumpkin Oatmeal recipe! It makes 2 servings and is cooked over the stovetop.

    3. Amie
      February 26, 2022 AT 2:14 pm

      5 stars
      I tried making this in my Instant Pot today and got a burn notice. I finished it off in the oven and it was very tasty. Overall, great flavor but not great for the Instant Pot.

      1. Brittany Mullins
        February 28, 2022 AT 9:31 am

        Hi, Amie! I’m glad this recipe worked out for you. Thank you for sharing your experience in trying the Instant Pot, it helps other readers!

    4. Nicole
      February 9, 2022 AT 7:29 pm

      5 stars
      Made this last night … I’m on a mission to give away 100 lbs this year using Weight Watchers and this was only 3 points! I used unsweetened vanilla almond milk and pure maple syrup. This was THE BEST pumpkin pie overnight steel cut oats I’ve had … and I’ve made a few different versions! This is now going to be my FAVORITE overnight oatmeal!

      1. Brittany Mullins
        February 10, 2022 AT 9:06 am

        Woo! I’m so happy to hear you love this recipe, Nicole! Thank you so much for coming back to leave a review and star rating, it means the world to me.

    5. Beverly
      November 15, 2021 AT 1:02 pm

      5 stars
      Very easy and tasty. I’m allergic to nuts so used oat milk. The amount of liquid for traditional steel cut oats is perfect.

      1. Brittany Mullins
        November 16, 2021 AT 4:30 pm

        So glad you loved this recipe, Beverly! Thanks for the review. I appreciate it.

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.



Eating oatmeal doesn’t have to be boring!



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